No-Bake Fresh Fruit Cheesecake Pie
Topped with clementines, kiwi, and strawberries, this easy, no-bake cheesecake pie is almost too pretty to eat.
|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|
|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.