Sunday, April 1, 2012

Blueberry Cheese Pie


Are you familiar with "no-bake cheesecakes"?  The kind where you buy a pre-made graham cracker crust in a tin, a package of cream cheese and a tub of "non-dairy whipped topping", and a can of pie filling?  Well, that's sort of what this pie is.  The pie itself is not baked, but the homemade graham cracker crust will need to be baked for about 10 minutes.  The creamy, rich cheese layer doesn't rely upon the tub of questionable ingredients such as hydrogenated vegetable oil, two forms of fructose corn syrup, polysorbate 60, sorbitan monostearate, and "natural and artificial ingredients" (whatever those are); we will just whip some real cream instead.  And the fruit on top is made from a super-quick homemade pie filling, foregoing even more fructose corn syrup and artificial dyes.

While blueberries aren't in season here yet, I still have some frozen from last year's haul. Raspberries, blackberries and strawberries are all good substitutes if you don't have any blueberries.  The sweet, buttery graham cracker crust and honey sweetened, creamy cheese layer makes a delicious foundation for any fruit topping you'd like.

April's blog hop theme is #berrylove, and below the recipe you will find an ongoing list of contributed berry themed recipes all April long, as well as a list of all the talented co-hosts this month!


Blueberry Cheese Pie
Crust:
  • 1 1/2 c finely crushed graham crackers (preferably home-made, but if you decide to purchase them, be sure to get a brand which uses only all natural ingredients)
  • 5 Tbs butter, melted
  • 2 Tbs raw honey
Cheese Layer:
  • 1/2 c heavy cream
  • 8 oz cream cheese
  • 2 Tbs raw honey
  • 1 Tbs lemon zest (preferably from an organic lemon)
  • 1 tsp pure vanilla extract
Blueberry Layer:
  • 3 c fresh or frozen blueberries (thawed if previously frozen), divided
  • 2 Tbs raw honey
  • 1 Tbs non-GMO cornstarch, such as Rumford
  • 1 tsp lemon juice
Preheat oven to 350F.

Combine the graham cracker crumbs, melted butter and honey. Mix well.


Press the mixture on the bottom and up the sides of a 9" pie pan.


Bake 8-12 minutes, or until just beginning to turn golden.  Cool completely on a wire rack.


In a medium bowl, beat the whipping cream with a hand held electric mixer set to high speed until stiff; about 3 minutes.


In another bowl, beat the cream cheese, honey, lemon zest and vanilla on medium speed until light and fluffy.
Gently fold the whipped cream into the cheese mixture.


Spread the cheese mixture over the graham cracker crust.


Cover and refrigerate for about 2 hours.

Meanwhile, in a medium saucepan over medium heat, combine 2 cups blueberries, honey, cornstarch and lemon juice. Cook and stir until the mixture is thick and bubbly; about 5-6 minutes total.


Stir in the remaining 1 cup of blueberries.  Cool completely.

Pour the blueberry mixture over the cheese mixture.  Chill at least 1 hour before serving.

Top with extra honey sweetened, vanilla spiked whipped cream if desired.


Please join in on the #berrylove by linking up any berry recipe from the month of April 2012.  Don't forget to link back to this post, so that your readers know to come stop by the #berrylove event! The twitter hashtag is #berrylove.



April's Berry Love Co-hosts are:

A little bit of everything ~ Roxana GreenGirl ~ @RoxanaGreenGirl | Baker Street ~ Anuradha ~ @bakerstreet29 | Baking and Cooking, A Tale of Two Loves ~ Becky Higgins | BigFatBaker ~ Erin Meyer ~ @bigfatbaker | Bon à croquer ~ Valerie ~ @valouth | Cake Duchess ~ Lora ~ @cakeduchess | Easily Good Eats ~ Three Cookies | Elephant Eats ~ Amy | Hobby And More ~ Richa ~ @betit19 | Java Cupcake~ Betsy Eves ~ @JavaCupcake | Mis Pensamientos ~ Junia ~ @juniakk | No One Likes Crumbley Cookies~ T.R. ~ @TRCrumbley | Oh Cake ~ Jessica ~ @jesshose | Queen’s Notebook ~ Elizabeth  Quirino ~ @Mango_Queen | Rico sin Azúcar ~ Helena ~ @ricosinazucar | Simply Reem ~  Reem ~ @Simplyreem | Soni’s Food for Thought ~ Soni ~ @sonisfood | Teaspoon of Spice ~ Deanna Segrave-Daly ~ @tspbasil | That Skinny Chick Can Bake!!! ~ Liz ~ @thatskinnychick | The Art of Cooking Real Food ~ Laura ~ @TAofCRF | The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian | Vegan Yack Attack ~ Jackie S. ~ @veganyackattack | Vegetarian Mamma ~ Cindy ~ @vegetarianmamma | Georgie Cakes ~ Georgie ~ @GeorgieCakes


22 comments:

  1. It's a beautiful Blueberry Cheesecake! I think this is by far my favorite bloghop with berrylove, because blueberries are my all; time favorite fruit! I could gobble this up in one sitting, it looks so good!

    ReplyDelete
    Replies
    1. Thanks, Georgie! I think it may be one of my favorites, too. For some reason, so many of these recipes are tugging at me with memories of my grandparents and my childhood. Maybe it's because berries transcend the times and work anywhere and always.

      Delete
  2. I adore no bake pies and this is seriously one of the prettiest I've ever seen. Can't wait to try it - going to taste really good come summertime when the blueberries are bursting!

    ReplyDelete
    Replies
    1. Thanks, Deanna! No need to wait for summer - it works really well with any of the early season (and late) berries! I love it with raspberries, and with a little melted chocolate drizzled over the top :-)

      Delete
  3. Gorgeous Cheesecake Laura!I have to try this one for sure.It looks absolutely delicious and a good tutorial for somebody who's never made one from scratch(that would be me!)Thanks so much for sharing!Sending you some #Berrylove :)

    ReplyDelete
  4. This is unbearable, it is sooooo delicious to look at! Thanks for sharing one of my favorite pies -- the blueberry cheese pie! Glad to share some berrylove with you!

    ReplyDelete
  5. I make a similar one using yogurt in place of heavy cream! I can imagine how much more delicious it must taste with the luscious cream. I must try your version the next time.

    ReplyDelete
    Replies
    1. I haven't tried yogurt in place of the cream yet, but it sounds fantastic - I absolutely love the flavor of yogurt with cream cheese!

      Delete
  6. We had the same idea! :-D Cheesecake combines perfectly with berries (raspeberries, blueberries, strawberries... any of them)
    Looks wonderful with the cream all around, yum!

    Loads of #berrylove

    ReplyDelete
    Replies
    1. That's because great minds think alike, Helena ;-) A bunch of #berrylove to you, too!

      Delete
  7. beautiful!! blueberry and cheesecake is one of my favorite flavor combos...looks delicious.

    ReplyDelete
  8. Oh my gosh, yum! This looks so good. I love the combination of blueberry with the sweetened cheese layer. I'm going to have to try this.

    ReplyDelete
  9. blueberry cheesecake sounds divine! i haven't had much luck with a no bake cheesecake before, but i'm so glad you got yours to set! and all of your ingredients are fresh and simple, love it! :D

    ReplyDelete
  10. I love your version of the "no bake " cheese cake with all the natural ingredients. I will definitely be making this in the future. I'm pinning this one! Sending loads of berry love your way!

    ReplyDelete
  11. Now this!... is something I could make today! I have all the ingredients, and where I fall short with blueberries, I'll add other berries. Beautifully done! Love it!

    ReplyDelete
  12. This pie is exquisite and your photos mouthwatering :D
    Love everything about this post!

    Cheers
    Choc Chip Uru

    ReplyDelete
  13. I love fruit desserts and pies that require very little baking, especially in the warmer months is exactly what I desire!! So pretty looking too!

    ReplyDelete
  14. I love the "no bake" part :) Making life easier!
    Sending you some weekend #berrylove
    Cindy

    ReplyDelete
  15. This is beautiful, Laura! I love that everything is homemade. I just don't "get" whipped topping when it's so easy to make real whipped cream!

    ReplyDelete

Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...