Berry Cream Cheese Pie

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Berry Cream Cheese Pie – No-Bake, Extra Creamy with a Glorious Berry Glaze

If you’re craving a show-stopping dessert with luscious creaminess and a vibrant berry topping, this Berry Cream Cheese Pie is your dream come true. It’s a cross between a no-bake cheesecake and a classic berry pie — perfect for summer gatherings or any time you want a fresh, fruity treat.

Why You’ll Love This Recipe

  • No-bake & effortless: Only the stovetop is needed for the berry topping — no oven required!
  • Triple berry glory: Made with strawberries, raspberries, and blackberries for a perfectly balanced sweet-tart flavor.
  • Ultra-creamy filling: Thanks to a mix of cream cheese, sour cream, and whipped cream, the texture is silky smooth and cloud-like.
  • Graham cracker crust perfection: Soft, buttery, and slightly crumbly yet sturdy enough to support all that filling and berry glaze.

Ingredients

For the Berry Topping

  • ¼ cup granulated sugar
  • 2 tsp cornstarch
  • 6 oz fresh raspberries, divided
  • 6 oz fresh blackberries, divided
  • 8 oz fresh strawberries, diced and divided
  • 1 tbsp lemon juice

For the Graham Cracker Crust

  • 12 graham crackers
  • ½ cup unsalted butter, melted

For the Cream Cheese Filling

  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 tbsp sour cream
  • 1 cup cold heavy whipping cream

Instructions

Step 1: Make the Graham Cracker Crust

  1. Finely crush the graham crackers in a food processor or zip-top bag.
  2. Stir in the melted butter until the crumbs are evenly coated.
  3. Press the mixture into the bottom and sides of a 9.5-inch pie dish.
  4. Chill in the refrigerator while you prepare the filling.

Step 2: Prepare the Berry Topping

  1. In a small saucepan, combine half of each type of berry, sugar, cornstarch, and lemon juice.
  2. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens into a compote (about 10 minutes).
  3. Remove from heat and fold in the remaining fresh berries for texture and freshness.
  4. Let cool completely before topping the pie.

Step 3: Make the Cream Cheese Filling

  1. In a large mixing bowl, beat the cream cheese, sugar, and sour cream until smooth and fluffy.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until well combined.

Step 4: Assemble the Pie

  1. Spoon the cream cheese filling into the chilled crust and smooth the top.
  2. Pour the cooled berry topping over the filling, spreading it evenly.

Step 5: Chill and Serve

  1. Refrigerate the pie for at least 4 hours, or until fully set.
  2. Slice, serve, and enjoy the creamy berry bliss!

Tips for Success

  • Use fresh berries for best flavor and texture.
  • Make sure the cream cheese is at room temperature for a smooth filling.
  • Chill thoroughly before serving to ensure clean slices.

Storage

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

This Berry Cream Cheese Pie is bursting with fresh flavor and velvety richness — a perfect warm-weather dessert that’s as beautiful as it is delicious.

 

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