Pie Recipes

Berry Cheesecake Pie

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Yield: 12 servings



  • 3 cups finely ground Graham crackers (about 18 boards)
  • 3/4 cup (1 1/2 sticks) butter, melted


  • 3 tablespoons raspberry- or strawberry-flavored gelatin
  • 1/3 cup water
  • 12 ounces cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 3/4 cup heavy cream
  • 1 cup (4 ounces) shaved milk chocolate


  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
  • 2 tablespoons raspberry- or strawberry-flavored liqueur
  • 1/4 cup fresh raspberries or halved strawberries


  1. Heat oven to 350 degrees F.


  1. In large bowl, stir together Graham cracker crumbs and butter until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch glass pie plate. Bake for 10 minutes. Transfer the pie dish to a wire rack; let cool.


  1. In small saucepan, sprinkle gelatin over the water; let stand until gelatin is softened, about 3 minutes. Heat over medium-low heat until gelatin is melted and liquid is clear, about 3 minutes. Let cool slightly.
  2. In large bowl, beat cream cheese until smooth and creamy, about 1 minute. Add sweetened condensed milk; beat until smooth. On low speed, drizzle in gelatin mixture. Increase to medium-high speed; beat 2 minutes or until smooth.
  3. In medium-size bowl, beat the 3/4 cup heavy cream on medium speed until foamy. Increase speed to medium-high; beat until soft peaks form. Gently fold whipped cream and shaved chocolate into cream cheese mixture. Spoon into crust. Refrigerate 4 hours or until firm.


  1. In medium-size bowl, beat together the 1/2 cup heavy cream and sugar until soft peaks form. Drizzle in the liqueur; beat on medium high speed until stiff peaks form. Gently spoon the whipped cream mixture into a pastry bag fitted with a star tip. Pipe rosettes decoratively on top of the cheesecake. Garnish the top of the cheesecake with the raspberries or strawberries.


Per serving: 560 calories; 39 g fat (23 g saturated); 8 g protein, 48 g carbohydrate; 1 g fiber; 282 mg sodium; 109 mg cholesterol


Family Circle magazine - 3/4/03

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