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"Since I don't care for traditional pie crust, I usually eat only the filling of pie," writes Deanne Causey of Midland, Texas. "That changed when I discovered this recipe." Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 piece equals 466 calories, 31 g fat (20 g saturated fat), 138 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Berry Cheesecake Pie in Taste of Home August/September 2008, p51
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 05, 2011 by kahorn
My husband & I Loved it! Yes a little extra work using the phyllo dough which made it different but it was wonderful. Will use the same dough when I make my next apple pie!
Reviewed on Jul. 05, 2011 by Realtytrainer
Creamy and delicious. The pie was gone in a flash which means that the next time I make it for a family gathering I will make 2 Berry Cheesecakes! I think we now have a new family tradition.
Reviewed on Jul. 04, 2011 by Lvnglyf73
This was a fantastic dessert for the fourth of July. It was really pretty easy too. Substitutions - I used a graham cracker crust and lite Cool Whip to cut some calories and fat, and I put strawberries over the jelly layer and then raspberries on top of the Cool Whip. Definitely would make again!
Reviewed on Jul. 02, 2011 by S.Lou
I only figure up the carbohydrates for my son, so I can help with that. If you make your crust using 1 1/4 c. crumbs, 4 T butter, and Splenda the crust will have almost 88 carbohydrates. Using your ingredients, 1/6th of the pie will be almost 24.5 carbohydrates and 1/8th of the pie will be almost 18.25 carbohydrates. If you need to know the calories and fat you can figure those up if you have the Calorie King book. I use mine all the time to figure out the carbohydrates. It takes time, but it helps keep my son's blood sugar within range.
Reviewed on Jul. 01, 2011 by katezito
Very easy! I made this with a Graham Cracker Crust and my Husband Loved IT!!!
Reviewed on Jun. 29, 2011 by nana27
This was deeeeelicious! To lighten it up a little I used splenda, one reg. cream cheese and one neufchatel cheese, graham cracker crust, put a layer of strawberries on top of jam and used light whipped cream on individual slices. Will definitly be making this again and again!
Reviewed on Jun. 28, 2011 by pattymorasch
OK, as a diabetic I ask, if you use low fat cream cheese, splenda, graham cracker crust, no sugar type jelly, what is the carb ct/nutritional value per serving? Anybody know?
Reviewed on Jun. 26, 2011 by sewfungramma
Could you use a butter spray instead of actual butter on the phyllo?
Reviewed on Jun. 26, 2011 by bakergirlmd
I would make this in a 9-inch springform pan vice a pie plate. Not so sure about the phyllo because of the calories. You can substitute lo-fat cream cheese and reduced-fat jelly if you'd prefer. If you're going to use whipped topping, do yourself a great favor and make your own--it's easy! Whip 1 cup of cream in a stand mixer using a whipping attachment. Ship until soft peaks form. Add sugar--you can do this to taste, but start off with at least 2 tsp. Whip until stiff peaks form, then proceed with the recipe. You can double the recipe to get the quantity needed for this size cheesecake. For the crust use 1 1/2 cups graham crackers (pulse in a food processor until smooth), 3 tbs melted butter, and 1 tbs sugar. Combine and press into bottom and slightly up sides of springform pan. Bake 10 minutes at 350 and then let cool.
Reviewed on Jun. 23, 2011 by Ardene
It was very good. I didn't have phyllo dough so I used a graham cracker crust instead. First brushed on beaten egg white to prevent crust from getting soggy. Then baked it in a 350 oven for 5 minutes before adding filling. Yummm.....
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