Summer has been a little crazy at our house so far. I've been sick twice, we've had wisdom teeth removed (accompanied by a fun infection), a funeral, and a wedding. And now all of the sudden we are nearing the end of June. Holey smokes!
Since the 4th of July is right around the corner, I thought I should start sharing a few holiday ideas. I made this Berry Cheesecake Pie last year and it was perfectly festive. The cheesecake can be made a day ahead and stored in the fridge or freezer. Then all you have to do is add the berries before serving. If you don't have fresh fruit, you can substitute pie filling. We've had it that way as well, and it is also tasty.
Word to the wise– don't skimp on the lemon juice. I was short one time and thought it would be fine. I was wrong. Apparently the lemon juice is what helps the cheesecake set up. Without it, you will have a runny mess. Learn from my mistake people!
Berry Cheesecake Pie
1 graham cracker crust
1 8oz pkg cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 cup fresh blueberries
1-2 cups sliced fresh strawberries
Beat the cream cheese till smooth. Slowly add the sweetened condensed milk. Beat in the lemon juice and vanilla. Pour into the crust and freeze or chill for several hours. Add a ring of blueberries around the outside of the pie. Pile the sliced strawberries in the middle. Serve immediately.