Crustless Fruit Topped Cheese Pie Recipes

NANA'S CREAM CHEESE PIE (CRUSTLESS CHEESECAKE RECIPE)

Steps:

• Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 - 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
• Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
• Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it's okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
• Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
• Put the Cheese Pie back into a 325 oven and bake about 15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits.

BLUEBERRY CREAM CHEESE PIE

Steps:

• Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.
• Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes; leave in the freezer while you work on the filling.
• Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.
• Refrigerate for at least 4 hours (or overnight).
• Once the pie has chilled, make the topping.
• Stir together the sugar, cornstarch, water, and lemon juice in a small saucepan until well combined. Add the blueberries and stir to coat.
• Set the pan over medium heat and cook, stirring frequently, until the mixture boils and thickens quite a bit, about 10 to 20 minutes. (At first the mixture won't seem to be doing much, then the blueberries will give off a lot of juice, then the mixture will start to thicken.)
• Remove from the heat and cool to room temp. Spread over the pie and chill for another hour or so, until the topping is fully chilled.
• Slice and serve.
• Uneaten pie can be stored in the fridge, covered, for 3 or 4 days. You can also freeze individual slices, tightly wrapped, for about a month.

CRUSTLESS FRUIT TOPPED CHEESE PIE

Steps:

• 1. Preheat oven to 350^. Butter a 9-inch pie plate,set aside. In a large mixer bowl, beat cheese and sugar until fluffy and smooth.
• 2. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of the extract and the rind. Pour into the prepared pan. Bake 25-30 minutes or until lightly browned around edges. Remove from oven; let stand 10 minutes.
• 3. While this is cooling, stir together sour cream and remaining extract. Spread evenly over cooled pie; bake 10 minutes;until center is almost set. Cool slightly. Top with your favorite preserves. Chill thoroughly ; at least 3 hours or overnight.

QUICK AND EASY CHEESECAKE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.

FRUIT-TOPPED CHEESE PIE

Steps:

• Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in DREAM WHIP.
• Spoon into crust. Spoon cherry pie filling around edge of pie.
• Refrigerate 3 hours.

NO-CRUST CREAM CHEESE PIE

Steps:

• Preheat oven to 350.
• Grease (or spray w/ nonstick cooking spray) a 10-inch pie dish.
• In a mixing bowl, beat together cream cheese, eggs, 1/2 cup sugar and vanilla until creamy. Pour into greased pie dish. Bake at 350 for 25 minutes. Remove from oven and cool for about 10 minutes (Don't turn off oven). In a small bowl, mix together sour cream and 3 Tbsp sugar---pour on top of pie.
• Return to 350 degree oven for additional 10 minutes. Cool 1 hour then chill. May top with fresh fruit or pie filling.

FRESH FRUIT CREAM CHEESE PIE

Steps:

• BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
• *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

QUICK CREAM CHEESE PIE

Steps:

• Spread a thin layer of the fruit glaze onto the bottom and sides of the pie crust. Top with a single layer of fresh fruit.
• In a large bowl, beat cream cheese until smooth. Mix in milk until all cream cheese lumps are gone. Add pudding mix and beat until completely blended. Fold in 1/2 of the whipped topping until blended.
• Spoon 1/2 the mixture into the pie crust. Add another layer of fruit glaze and fruit, then the rest of the cream cheese mixture. Put on final layer of fruit glaze and fruit; top with remaining whipped topping. Decorate the top of the pie with remaining fresh fruit. Cover and refrigerate overnight.

FRESH FRUIT/CHEESE PIE

Steps:

• In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate., Bake at 350° for 10-15 minutes or until lightly browned. Cool on wire rack. , Cut fruit(s) of choice into bite-size pieces; layer on crust. In blender, cover and process yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices.