fruit cheesecake

An easy recipe for cheesecake pie topped with fresh blueberries.

Blueberry Cheesecake Pie

graham cracker crumbs (about 9 whole graham crackers)

brown sugar

cinnamon

salt

unsalted butter (melted)

cream cheese (at room temperature)

sugar

eggs (at room temperature)

lemon juice

vanilla extract

blueberries

water

cornstarch whisked into 2 tablespoons water

Make the Crust: Preheat oven to 350 degrees F. In a bowl, whisk together the graham cracker crumbs, brown sugar, cinnamon and salt. Drizzle in the melted butter and toss together with a fork until all of the crumbs are evenly moistened. Press into a 9-inch pie plate. Bake for 8 minutes. Place on a wire rack and cool completely. Reduce oven temperature to 325 degrees F.

Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, lemon juice and vanilla extract, and beat on medium-low speed until smooth and creamy and no lumps remain. Pour the filling into the prepared crust and bake for 25 minutes, or until set (the top shouldn't be browned at all). Place on a wire rack and allow to cool to room temperature, then refrigerate for at least 1 hour.

Make the Blueberry Topping: Combine the blueberries, ½ cup water and sugar in a medium saucepan over medium-high heat. Bring to a boil, then cover, reduce the heat to medium-low and simmer for 5 minutes, stirring once. Uncover, stir in the cornstarch mixture, increase the temperature to medium and bring to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and let cool to room temperature. Spoon topping over chilled cheesecake pie. Refrigerate for at least 1 hour before serving. Cover and refrigerate leftovers for up to 5 days.

Don't be haunted by too-tempting leftovers. Make just enough cheesecake for two. With a jumbo muffin tin and scaled-down ingredients, it's possible!

Cheesecake for Two

Cooking spray

graham crackers

unsalted butter, melted

cream cheese, softened

sour cream

all-purpose flour

lemon zest

strawberries,

strawberry jam

FNK CHEESECAKE FOR TWO Food Network Kitchen Food Network Graham Crackers, Unsalted Butter, Sugar, Cream Cheese, Sour Cream, Egg, Allpurpose Flour, Lemon Zest, Vanilla Extract, Strawberries, Strawberry Jam

For the crust: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Line 2 cups of a jumbo muffin tin with liners, and coat with cooking spray.

Pulse the graham crackers, butter and sugar in a food processor until fine and crumbly (the mixture should hold together when squeezed). Divide the mixture evenly between the 2 liners, and press it into the bottoms and about 1/4 inch up the sides with your fingers. Bake until the crusts are slightly golden, about 8 minutes. Let cool completely.

For the filling: Wipe out the food processor. Process the cream cheese, sour cream, sugar, egg, flour, lemon zest, vanilla and salt until smooth. Divide the batter between the 2 liners. Fill all the empty muffin cups about halfway with water. Bake the cheesecakes until they are just set in the center and just barely jiggle, 25 to 30 minutes. Let cool to room temperature in the tin on a cooling rack.

Pop the cheesecakes out of the tin with the help of a large spoon, and refrigerate loosely covered until chilled, 4 hours up to overnight. Before serving, stir the strawberries and jam together, and top the cheesecakes with the mixture, dividing evenly.

Made Strawberry cheesecake for two.  It was tasty!  Will make recipe again.

This isn't your mother's no-bake cheesecake recipe! We used gelatin and almond flour to make a batter stiff enough to be rolled, thumb-printed and filled with a strawberry slice. These delightful cookies are a whole new way to enjoy cheesecake.

Food Network Kitchen’s No-Bake Strawberry Cheesecake Thumbprints for Summer Slow Cooker/Zucchini Fries/Picnic Brick-Pressed Sandwiches, as seen on Food Network.

No-Bake Strawberry Cheesecake Thumbprints

gelatin

confectioners' sugar

almond flour

cream cheese,

kosher salt

strawberries

graham cracker crumbs

mint leaves, for garnish, optional

Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.

Pulse the confectioners' sugar and almond flour in a food processor into a fine powder. Add the cream cheese, lemon zest, vanilla and salt and pulse until smooth and creamy. Scrape out the mixture into a large bowl.  

Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and stir thoroughly to combine. Spread out the mixture in a 9-by-13-inch baking dish and refrigerate until set, about 1 hour.  

Meanwhile, stem each strawberry and quarter lengthwise. Cut each quarter into 5 or 6 chunks.

Put the graham cracker crumbs in a shallow bowl. Scoop level tablespoons of the cheesecake and roll into balls (dampen your hands with a little water to help). Coat the bottom half of each ball in crumbs, then press the top center in with your thumb to make an indentation. Put a piece of strawberry in each. Garnish each with a mint leaf if using. Store and serve the thumbprints in mini muffin liners. (These cookies can be refrigerated in an airtight container for up to 3 days.)

Made this recipe, thinking that my magic bullet was good enough for the recipe.<br />Do not know if not having a food processor was my problem. This recipe turned really bad.<br />It looked like a french mustard mixture that tasted like cream cheese. No flavor or the looks.<br />

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/024/0249/0249158

Forget the oven and make these no-bake mini strawberry cheesecake thumbprints. Fun and easy to eat, this summer treat deserves two thumbs up. Brought to you from our Food Network Kitchen.

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Top 3 fruit cheesecake recipes from across the web

The most viewed fruit cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Cheesecake Pie

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The most viewed fruit cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine