No-Bake Fresh Fruit Cheesecake Pie
Topped with clementines, kiwi, and strawberries, this easy, no-bake cheesecake pie is almost too pretty to eat.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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) |
Directions:
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.
Source: womansday.com
