Mixed Berry Cheesecake Pie

I don't know about you, but sometimes I like to challenge myself and make a dessert that I've never tried before. Generally, it's because I'm curious about a new method I haven't heard of, or an interesting combination of ingredients that catches my eye and makes me wonder what such a creation would taste like.

This pie is one of those times! If you can actually call it a pie. It's more like a cheesecake, stuffed inside a cookie crust (the proper French term is "pate sucree" or "sweet pastry"- go impress your friends), topped with a combination of fresh berries and lemon zest.

I personally had never heard of such a concoction before, and so decided to give it a go one rainy Thursday afternoon. You start off by making the crust which is 10,000X easier than making a regular pie crust. Ok, I may be exaggerating, but if you're like me and loathe making pie crust, then you'll be pleasantly surprised by how easy it is to whip this pastry together. No ice water, and no rolling out a super delicate dough here!

The filling is a basic cheesecake filling lightened up with some sour cream, You then put the filling into the pie crust and bake it, so that it has a New York Cheesecake method of baking however, the texture is lighter and fluffier than it's authentic counterpart. 


This is a great recipe to add to your summer dessert arsenal and results in a dessert that will be sure to impress guests! It's substantial enough that you'll feel satisfied when you leave the table, but the addition of fresh berries keeps it feeling seasonal and summery. Be creative and use whatever berries you have on hand- raspberries, blackberries, even cherries would be a a great addition! 

 Mixed Berry Cheesecake Pie


1/2 cup (115 g ) unsalted butter, softened

1/2 cup (100 g) sugar

1/2 tsp. vanilla

2 egg yolks


2 x 250 g pkg. cream cheese, at room temperature

1 cup sour cream (full fat please, you can work it off tomorrow!)

1/2 cup + 2 Tbsp. sugar

1 egg

1 egg yolk

3 tsp. vanilla extract


1/2 cup blueberry jam

1/2 cup fresh strawberries, thinly sliced

1/3 cup blueberries

1 lemon, zested

Special Equipment- 9" fluted removable-bottom tart pan (You can probably get a way with a regular 9" pan, but it will have a different look). You can find these at any kitchen store or even someplace like HomeSense or Winners.



1. Beat the butter and sugar together until fluffy. Beat in the egg yolks and vanilla. Stir in the flour and salt and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and chill for at least 2 hours.

2. Preheat your oven to 350 F and lightly coat your pan with non-stick cooking spray. Knead the dough on a lightly floured surface until it becomes more soft and pliant, and can easily be rolled out. Roll the dough out to just over 11 inches in diameter and 1/4" in thickness. Line your tart pan with the dough and trim the edges. Chill the pastry in the fridge again for 20 minutes.

3. Place the chilled tart pan on a baking tray. Prick the bottom all over with a fork (this will allow air to get out) and bake the pastry for 16-18 minutes until the pastry looks dry and the edges are golden brown. Cool completely before filling.


1. Preheat the oven to 325 F. Beat your cream cheese with 1/2 cup of the sour cream until smooth. Gradually add in 1/2 cup sugar making sure to scrape down the sides as you go. Beat in the egg, egg yolk, and 2 tsp. vanilla. Scrape the mixture into your cooled tart shell.

2. Place the tart onto a baking pan and bake for 20 minutes in the preheated oven. Meanwhile, prepare the second layer of filling. In a small bowl, stir together 1/2 cup sour cream, 1 tsp, vanilla, and remaining 2 Tbsp. sugar. Once the first layer has baked, gently spread the second layer over top and bake for 10 more minutes. Cool the tart to room temperature, then chill in the pan for at least 3 hours (I chilled mine overnight and topped it the next day).


1. In a small pot, mix together the blueberry jam and lemon zest and place over medium heat. Cook stirring frequently for 8-10 minutes, then cool to room temperature. Spread cooled jam evenly over your tart.

2. Arrange your strawberries and blueberries on top of the jam. It doesn't matter what design you choose, just be creative!

3. To serve, place one hand under the pan and gently press up until the bottom part of the pan comes loose from the sides. Place on a serving dish or plate and enjoy!

~ Inspired by Anna Olson's Strawberry Lavender Cheesecake Tart

Happy Baking!



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