Fresh Fruit Cheesecake Pie

Celebrate summer with this delicious Fresh Fruit Cheesecake Pie as a tasty dessert!

44 tea biscuits

8 Tbsp. unsalted butter, melted

2 8 oz. packages cream cheese, at room temperature

1/2 cup sugar

1 1/2 cups very cold heavy cream

2 Tbsp. lime juice

2 clementines, peeled and sliced

1 kiwi, peeled and sliced

1/4 cup fresh blueberries

In a food processor, pulse the cookies to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a 9 inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.

Using an electric mixer, beat the cream cheese and sugar in a large bowl on medium high speed until smooth, about 2 minutes. Reduce mixer speed to low and gradually add the heavy cream. Increase speed to medium high and beat until stiff peaks form, about 3 minutes. Beat in lemon juice to combine. Spread evenly over the crust.

Refrigerate at least 4 hours or until the mixture is set.

Just before serving, top with the fresh fruit and slice to serve.

Makes 10 servings

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