Cheesecake Pie with Berries

This is a great dish for entertaining because it can be made ahead and topped with berries just prior to serving.

Yield: 9 servings (serving size: 1 wedge and about 1/4 cup strawberries)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 316
  • Fat: 21.3g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 3.8g
  • Protein: 3.6g
  • Carbohydrate: 26.8g
  • Fiber: 2.4g
  • Cholesterol: 28mg
  • Iron: 0.6mg
  • Sodium: 186mg
  • Calcium: 37mg


  • 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


  1. 1. Preheat oven to 350°.
  2. 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. 3. Bake at 350° for 15 minutes or until lightly browned. Cool crust completely in dish on a wire rack.
  4. 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. 5. Let pie stand at room temperature 10 minutes before serving. Cut into wedges, and top with berries.

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.

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