Red White and Blue Cheesecake Pie

I started my day off hiking with my 8 year old’s scout troop. We hiked to a little place called the Grotto. You criss cross back and forth over a little stream, and at the end of the trail is a waterfall and a little pool. It is a great hike for kids because not only is it short, there is water involved. And kids plus water is always a fun combination.I didn’t eat enough breakfast before I left, and when I got home I was starving. I’m not gonna lie to you, if I would have had a piece of this pie leftover, I would have locked myself in the bedroom and eaten every last crumb. It is cold, refreshing, and downright yummy. OK, I have to stop talking about it because I am drooling on the keyboard.

This is a recipe that I came up with on my own. The crust was supposed to have pecans in it, but we were out. I used whole wheat flour instead to give it a little texture. We loved it! The filling is super easy and not really sweet, so the blueberry sauce goes perfectly with it. I used reduced fat cream cheese, which doesn’t set up as well as regular. I planned on freezing the pie, but we just couldn’t wait. So the photo isn’t picture perfect. If you actually let it chill for a few hours, or freeze it, yours will look much prettier. ;) Oh, and it will have more strawberries in the middle. Half of mine mysteriously disappeared while I was preparing the filling. Don’t worry, the culprit was caught and appropriately punished. His red mustache and cheeks were a dead giveaway.

cheesecake pie-recipe

Red White & Blue Cheesecake Pie

Crust:
1/2 cup flour (I used whole wheat)
2 Tbsp sugar
1/4 cup butter
Filling:
4 oz cream cheese, softened (I used reduced fat)
1 tsp vanilla
8oz Cool Whip
1 pint strawberries, sliced
1 cup Blueberry sauce or blueberry pie filling

Combine crust ingredients and press into the bottom of a pie plate. Bake at 350 for about 12-15 minutes or till lightly browned. Cool completely. For filling, beat cream cheese and vanilla till fluffy. Beat in 1 cup of the Cool Whip till smooth. Fold in the remaining Cool Whip. Spread half into the crust. Cover with sliced strawberries. Carefully spread remaining filling over the berries. Chill for several hours or freeze. Serve with chilled blueberry sauce. I just posted the recipe for the sauce on Monday, but here it is again just for the sake of convenience. (yours, not mine) I am just nice that way. :)

Blueberry Sauce:
1/2 cup sugar
2 Tbsp cornstarch
1/2 cup water
1/4 cup frozen orange juice concentrate
2 cups blueberries
Stir together sugar and cornstarch in a saucepan. Stir in water till smooth. Add orange juice and blueberries. Bring to a boil. Boil for 2 minutes, stirring constantly, till sauce thickens.

For more fun 4th of July recipe ideas, check out:
Ultimate Recipe Swap, 4th of July edition at Life as Mom

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Comments

  1. [email protected] says:

    Thank you so much for your awe inspiring recipes! they are mouthwatering! Plus beautiful! I first going to try the rice pudding with ras

  2. Thank you so much for your awe inspiring recipes! they are mouthwatering! Plus beautiful! I first going to try the rice pudding with raspberry sauce. Why have I not thought of that!?

    • My boys love raspberry sauce with their rice pudding. When I don’t have time to make it, they will use jam. The berries are such a good combination with the creamy rice pudding!

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