Fresh Fruit Cheesecake Pie Recipe

Ingredients

44 44 44 tea biscuits (we used Nabisco Social Teas) or Speculoos
8 8 8 tbsp. unsalted butter, melted
2 8-oz. 2 8-oz. 8-oz. packages cream cheese, at room temperature
1/2 1/2 1/2 c. granulated sugar
1 1/2 1 1/2 1/2 c. very cold heavy cream
2 2 2 tbsp. fresh lemon juice
2 2 2 clementines, peeled and sliced
1 1 1 kiwi, peeled and sliced
1/4 1/4 1/4 c. blueberries

Preparation

Step 1

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 cream. Increase speed to medium-high and beat until stiff peaks form, 3 minutes. Beat in the lemon juice to combine. Spread evenly into the crust.
Refrigerate until the mixture is set, at least 4 hours and up to 2 days, covering lightly with plastic wrap after 1 hour.
Just before serving, top with the fruit