Cherry Berry Cheesecake Pie

Celebrate the red, white and blue with this vibrant fresh mixed Cherry Berry Cheesecake Pie. Perfect for a picnic or Independence Day party, the smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.

Cherry Berry Cheesecake Pie



  • 1 1/2 cups finely ground gingersnap cookie crumbs (about 30, 2-inch cookies)
  • 2 tablespoons granulated sugar
  • 1/3 cup melted butter


  • 1 (12 fluid ounce) can NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 (12 ounce) packages cream cheese, at room temperature
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon grated lemon peel
  • 2 cups pitted fresh cherries* and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
  • 3 tablespoons cherry, raspberry or strawberry jam, warmed

* 1 (15 ounce) can pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.


  1. Heat oven to 350 degrees F. Grease 9-inch deep-dish pie plate.
  2. Crust: Combine crumbs and sugar in pie plate. Stir in butter.
  3. Press crumb mixture onto bottom and up sides of prepared pie plate.
  4. Bake for 8 minutes.
  5. Cool completely on wire rack.
  6. Filling: Place evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth.
  7. Pour into prepared pie crust.
  8. Bake for 30 to 35 minutes or until center is set.
  9. Cool completely on wire rack.
  10. Refrigerate for at least 3 hours.
  11. Arrange cherries and berries on top of pie; drizzle with warmed jam.

Prep: 20 min | Bake: 38 min
Cool: 3 hr | Yield: 8 servings

Recipe and photo used with permission from: Nestlé® and Very Best Baking

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