Red, white & blueberry cheesecake pie

Red, white & blueberry cheesecake pie
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Recipe for Red, White and Blueberry Cheesecake Pie. Flaky phyllo pastry encases a rich cream cheese filling, topped with blueberries and strawberries. Summer desserts don't get much more impressive than this.


  • 8 sheets (about 13" x14" each) thawed frozen phyllo dough (find it in the freezer section of the supermarket)
  • 1/4 cup melted butter or margarine
  • 16 ounces cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups fresh blueberries, divided
  • 1/2 cup strawberry jelly
  • 1 cup whipped cream or non-dairy whipped topping (optional)


  1. For Crust: Grease a 9" pie plate. Set aside.
  2. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer. Using kitchen scissors or a sharp knife, cut the layers into one 12-13 inch circle. Carefully press circle into the prepared pie plate, gently fan edges. Bake until edges are just golden, about 6-8 minutes. Cool slightly on a wire rack. Reduce oven temperature to 350°F.
  3. In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy. Add eggs and beat until well combined. Fold in 1 cup of the blueberries. Pour mixture into prepared crust. Bake until set, about 40-50 minutes. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking. Cool completely on a rack.
  4. To Serve: In a small bowl, beat jelly until smooth. Spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired.

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