No-Bake Fresh Fruit Cheesecake Pie

Serves: 10

Topped with clementines, kiwi, and strawberries, this easy, no-bake cheesecake pie is almost too pretty to eat.

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44 tea biscuits (we used nabisco social teas)
8 tablespoons unsalted butter, melted
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1 1/2 cups very cold heavy cream
2 tablespoons fresh lemon juice
2 clementines, peeled and sliced
1 kiwi, peeled and sliced
1/4 cup blueberries
edible flowers, for serving (optional)


In a food processor, pulse the cookies to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.

Using an electric mixer, beat the cream cheese and sugar in a large bowl on medium-high speed until smooth, about 2 minutes. Reduce mixer speed to low and gradually add the cream. Increase speed to medium-high and beat until stiff peaks form, 3 minutes. Beat in the lemon juice to combine. Spread evenly into the crust.

Refrigerate until the mixture is set, at least 4 hours and up to 2 days, covering lightly with plastic wrap after 1 hour.

Just before serving, top with the fruit and edible flowers, if using.


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