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Cheesecake Pie with Berries

Yield 9 servings (serving size: 1 wedge and about 1/4 cup strawberries)
This is a great dish for entertaining because it can be made ahead and topped with berries just prior to serving.


  • 1 1/2 cups pecan halves
  • 1/4 teaspoon salt
  • 5 tablespoons sugar, divided
  • 3 tablespoons unsalted butter, melted
  • Cooking spray
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 (12-ounce) container frozen fat-free whipped topping, thawed
  • 2 cups sliced strawberries

Nutrition Information

  • calories 316
  • fat 21.3 g
  • satfat 7.1 g
  • monofat 7.7 g
  • polyfat 3.8 g
  • protein 3.6 g
  • carbohydrate 26.8 g
  • fiber 2.4 g
  • cholesterol 28 mg
  • iron 0.6 mg
  • sodium 186 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place pecans, salt, and 1 tablespoon sugar in a food processor; pulse 15 times or until mixture resembles coarse meal. Add butter; pulse 5 times or until combined. Pat mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.

  3. Bake at 350° for 15 minutes or until lightly browned. Cool crust completely in dish on a wire rack.

  4. Beat cream cheese, remaining 1/4 cup sugar, and vanilla with a mixer at medium speed until smooth. Add lemon rind and lemon juice; beat well. Fold in one-fourth of whipped topping. Fold in remaining topping. Spoon filling into prepared crust. Cover with plastic wrap, and freeze 8 hours or until firm.

  5. Let pie stand at room temperature 10 minutes before serving. Cut into wedges, and top with berries.

Cook's Notes

We opted to use 1/3-less-fat cream cheese over a fat-free variety because the extra fat made the texture smoother and creamier.

Cooking Light Gluten-Free Cookbook