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.

No-Bake Cheesecake Thumbprints

Pineapple Cheesecake Bar

all-purpose bleached flour

unsalted butter (1 stick softened)

pineapple

white chocolate chips

macadamia nuts

Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.

Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

This is a great recipe; however, I found it to be wayyyyy too sweet and I tweaked a few things. I cut the powdered sugar to 1/3 cup and skip the granulated (taste it, you can always add more), added 1/2 teaspoon salt to the shortbread crust, bake in an 8 by 8 pan, and refrigerated overnight before cutting. I also used this recipe to create an excellent spin off Pina Colada bar:<div>Same crust + 1/2 tsp salt.<br /><div><div><div>8 ounces cream cheese, at room temperature</div><div>1/3 cup powdered sugar</div><div>1 large egg</div><div>1 cup crushed pineapple or 1 (8-ounce) can, drained</div><div>1/2 teaspoon pure vanilla extract</div><div>1 tablespoon Malibu</div><div>1/4 cup coconut flakes, unsweetened</div><div>1/2 cup white chocolate chips, plus 1/4 cup for topping</div><div>Mix cream cheese and 1/3 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple, Malibu, and vanilla extract, mix thoroughly. Fold in 1/2 cup white chocolate chips and coconut flakes.</div></div><div><br /></div></div></div>

These were wonderful.  Has anyone tried baking these in a smaller size pan????

These are sooooo good and simple but to make them even better, add coconut! I add some shredded coconut to the filling and I also sprinkle some toasted coconut on the top and its delicious!  I now call them Pina Colada Bars : and they're a big hit. I also switch out the macadamia nuts for slivered almonds- yum!

After reading all the reviews, I just had to try it. When I first made it, I thought it wasn't going to work because the bars weren't setting up. I'm so glad I didn't need them right away, because after 24 hours in the fridge, they were perfect. I had trouble finding Macadamia nuts, so I used slivered almonds, which worked out fine. The plate was empty in no time! It's a keeper.

I made the cheesecake bars over the labor day weekend.    They were delicious.  I gave my daughter two pieces and she txt me and said Mom do you have any left?  I gave her the rest.  She called me last night and ask me to make some more because her and the boyfriend were fighting over them.  I will make this one of my desserts for the holidays.

I don't know what Christina in Az. did, but this dessert was everything BUT dry!!  I made it for the 4th of July picnic, it was the best tasting dessert there and the first one gone, people were looking for more.  I'll be making this again and again....love, love, love it!!!

Yep, What an amazing dessert!  Didn't have the white chocolate chips so instead I added a full 20oz can of crushed pineapple  (drained) &amp; 2 TBSP of sugar because the filling says add sugar (but I didn't know how much) I assumed that the only call for sugar was in the Crust.  Came out perfect!!!!!   I am definitely not sharing this recipe, its our secret okay!!! 

For my niece's bridal shower I made a variety of dessert bars instead of a cake.  These were the favorite and I have made it several times since.  Just delicious and unexpected flavors.

So easy, Made it for labor day.  Easy to make and  very good

Very light and tastey!  Such an easy dessert and very yummy!  They were a hit!

This is such a wonderful dessert.  I brought these to a picnic and they were literally gone in less than five minutes.  At one point, one of my husband's friends was carrying around the container handing them to people insisting that they try them.  They are a light dessert that is super YUMMY! and are very easy to make.  I added a little more pineapple than the recipe calls for and they came out perfect.

So yummy!  Since a friend introduced me and my family to this recipe, we've been making it for almost every occasion and potluck.  So easy to make, our 9-year-old has made several batches to sell at his school bazaar last December.  He was able to follow the recipe and needed no help except for putting it in the oven and taking it out.  "His product" sold out, and people were asking him for more!  

I am not an avid baker..but there were fantastic and very easy to make.  I was a little concerned when mixing the cheesecake batter, it was very runny..I thought I needed to drain the pineapple..but it baked up perfectly!<br /><br />I will be adding these to my recipe collection!

This was pretty simple to make, quick and I had a hard time not getting in to it while it cooled.  It is very good and I would think company will be impressed.

I made this recipe and took some to work to share and was mobbed with folks wanting, no demanding a copy of the recipe.  It was a great success.

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Top 4 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

Cheesecake for Two

No-Bake Strawberry Cheesecake Thumb...

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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