Berry Cheesecake Pie Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Phyllo dough sheets8 (14 Inches X 9 Inches Each)
 Butter6 Tablespoon, melted
 Cream cheese package16 Ounce, softened (2 Packages, 8 Ounce Each)
 Sugar1⁄2 Cup (8 tbs)
 Vanilla extract1 Teaspoon
 Eggs2 , lightly beaten
 Fresh blueberries/Frozen blueberries2 Cup (32 tbs)
 Strawberry jelly1⁄2 Cup (8 tbs)
 Whipped topping1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3804 Calories from Fat 2235

% Daily Value*

Total Fat 249 g382.5%

Saturated Fat 59.9 g299.5%

Trans Fat 0 g

Cholesterol 616.5 mg

Sodium 903 mg37.6%

Total Carbohydrates 361 g120.2%

Dietary Fiber 10.1 g40.5%

Sugars 203.9 g

Protein 58 g115.7%

Vitamin A 57.9% Vitamin C 47.8%

Calcium 15.4% Iron 39.1%

*Based on a 2000 Calorie diet


Place one phyllo sheet in a greased 9-in. pie plate; brush with butter.
Repeat seven times; trim the edges.
Bake at 425 degree for 6-8 minutes or until edges are lightly browned (center will puff up).
Cool on a wire rack.
In a small mixing bowl, beat cream cheese, sugar and vanilla until smooth.
Add eggs; beat on low speed just until combined.
Fold in blueberries.
Spoon into crust.
Bake at 350° for 10 minutes; cover the edges with foil to prevent overbrowning.
Bake 23-27 minutes longer or until center is almost set.
Cool on a wire rack for 1 hour.
Refrigerate until chilled.
In a small mixing bowl, beat jelly until smooth; spread over the filling.
Spread with whipped topping.
Garnish with strawberries and additional blueberries if desired.