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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 Mar. 24, 2010 by cherpow
THIS IS AWESOME!!! I took to a party and everyone was asking for the recipe. Will make it often!
Reviewed on Dec. 19, 2009 by relur
Thanks for this lovely recipe. First time ever to make a baked cheesecake.Followed the advice of jdkahle by mixing some cream cheese with the melted butter and adding sugar to the phyllo pastry, excellent tip. simply delicious. Filling nice and moist, unlike many baked cheesecakes.Will definately make again.
Reviewed on Jul. 21, 2009 by Laura2009
I'm not fond of phyllo and don't think a traditional pie crust is appropriatet for cheesecake but we love graham cracker crust for cheesecake. I made a graham cracker crust from scratch and with the blueberries, I added raspberries that I recently picked. I used canned whipped cream and put on each slice as I served. Delicious!
Reviewed on Jul. 16, 2009 by jddesertrat
We love this. I don't put the whipped topping on top; I squirt whipped cream on each piece I serve. We preferred a graham cracker crust. Delightful!
Reviewed on Jul. 06, 2009 by pjobob
We really enjoyed this recipe only I used ready made graham cracker crust. That combination really tasted great.
Reviewed on Jul. 05, 2009 by Monarchsmomma
The crust was not as tasty as I thought it would be. I may try this again with a regular pie crust or graham cracker crust. I think I will add some slice strawberries to the jelly layer too. The filling was very good!
Reviewed on Jun. 20, 2009 by webbbm@netzero.com
Why use strawberry jelly when fresh strawberries are handy?
Reviewed on Jun. 12, 2009 by B.Michelle
It was a little plain tasting. I definitely expected it to be better. but i would like to try brushing the crust with the cream cheese and sugar.
Reviewed on Jun. 08, 2009 by jdkahle
When I made this pie, since I don't care for crust either, I added 3 tablespoons of softened Cream Cheese to the butter that I was brushing the Phyllo dough with, after brushing each piece I then sprinkled it with small amount of sugar and continued until I reached the final layer which I also brushed with the butter/creamcheese mixure and sprinkled with sugar. I also pricked holes in the bottom of the Phyllo Dough to avoid the bubbling of the crust. This was a wonderful, Thanks for sharing the recipe. jdkahle
When I made this pie, since I don't care for crust either, I added 3 tablespoons of softened Cream Cheese to the butter that I was brushing the Phyllo dough with, after brushing each piece I then sprinkled it with small amount of sugar and continued until I reached the final layer which I also brushed with the butter/creamcheese mixure and sprinkled with sugar. I also pricked holes in the bottom of the Phyllo Dough to avoid the bubbling of the crust. This was a wonderful, Thanks for sharing the recipe.
jdkahle
Reviewed on Jun. 05, 2009 by Laura2009
I prefer a graham cracker crust with cheesecake so I used a ready-made graham cracker crust. I mixed seedless raspberry jam with the strawberry jelly, also. This pie is so delicious. A great way to use up an abudance of blueberries and strawberries. Definately a keeper!
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