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Berry Cheesecake Pie

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Ingredients

  • 8 sheets phyllo dough (14"x9")
  • Butter flavored cooking spray
  • 2 packages (8 ounces each) reduced fat cream cheese, softened
  • 1/2 cup Splenda
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries
  • 1/2 cup sugar free strawberry jelly
  • 1 cup lite whipped topping
  • Sliced fresh strawberries and additional blueberries, optional

Details

Preparation

Step 1



Place one phyllo sheet in a greased 9-in. pie plate; spray with butterspray. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.

For filling, in a large bowl, beat the 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 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 bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Yield: 6-8 servings.

Nutrition Facts: 1 piece equals 261 calories, 15 g fat, 29 g carbohydrate, 2 g fiber, 9 g protein.

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