A Slice of Spring: Fruity Cheesecake Pie

If Cheesecake ever decided to marry a Fruit Tart, their offspring would be this deliciously creamy and Fruity Cheesecake Pie (a tad late for Pi day but better late than never). What better way to celebrate Spring with the true bounty of fresh berries and kiwi in every mouthful. With Easter around the corner, this Pie would be a perfect addition to any Brunch table.

RECIPE: Fruity Cheesecake Pie

Ingredients

Pie Base,
1 1/4 Cup Nilla Wafers, crushed (about 45-50 wafers)
1/2 stick Butter, salted

Cheesecake Filling,
8 oz Cream Cheese, softened
1/4 Cup Sugar
1 Cup Whipped Cream (I used Cool Whip)

Fruit Topping,
Strawberries, sliced
Kiwi, sliced
Blueberries
Blackberries
Raspberries

Glaze,
1 Cup ice cubes
3/4 Cup Boiling water
1 pkg Lemon Gelatin, Jello

Method

1. Mic the melted butter and Nilla Wafer crumbs in a small bowl. Press into the bottom of a tart pan. NOTE: Take your time with this step and make sure it is very firmly packed and pressed on the bottom or it will crumble and fall apart later during slicing and serving. Place it in the fridge while you work on the filling.
2. Beat the cream cheese with the sugar. Once it is fluffy and incorporated well. Add the whipped cream and very gently fold it in. You do not want to loose the light, fluffy texture.
3. Spoon the mixture into the crust and level it with a spoon. Arrange the berries and kiwi on top. Place it in the fridge again while you make the glaze.
4. In a small saucepan mic the gelatin with boiling water till it is fully dissolved. add the ice cubes till they fully melt and the mixture thickens a little. Spoon the glaze on top of the fruits and place it in the Fridge for a couple hours to set.

I have never seen a dessert disappear at this rate in my house. That should be reason enough to give it a try. Hope you have a great weekend!