Three-Berry Cheesecake

Celebrate a trio of summer fruits with this spectacular dessert, with prepared pie crust saving time and becoming easy decorations.

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  • prep time 45 min
  • total time 4 hr 35 min
  • ingredients 12
  • servings 12
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
tablespoons water
2
tablespoons coarse sugar
2
packages (8 oz each) cream cheese, softened
1 1/4
cups granulated sugar
1
tablespoon lemon juice
1
teaspoon vanilla
1
container (8 oz) frozen whipped topping, thawed
1/4
cup seedless raspberry preserves
1
can (21 oz) cherry pie filling
3
cups fresh strawberries, each quartered
1
cup fresh raspberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Remove 1 crust from pouch. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, to make cheesecake decorations, grease cookie sheet with shortening or cooking spray, or line with parchment paper. Remove remaining crust from pouch; unroll onto cookie sheet. Cut crust into large holly leaves using cookie cutter. Cut small circles for holly berries. Place on cookie sheet; sprinkle with coarse sugar.
  • 3 Bake decorations 8 to 10 minutes or until light golden brown. Carefully remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 4 In large bowl, beat cream cheese, granulated sugar, the lemon juice and vanilla with electric mixer on medium speed until fluffy. Fold in whipped topping until well blended. Spread 2 cups cream cheese mixture in cooled baked shell. Gently spoon and spread preserves over mixture. Spread with remaining cream cheese mixture.
  • 5 In medium bowl, mix pie filling, 2 1/2 cups of the strawberries and 1/2 cup of the raspberries. Spoon over cream cheese mixture. Sprinkle with remaining strawberries and raspberries. Refrigerate at least 4 hours or until set. Just before serving, arrange some of the holly leaves and berries on cheesecake. Serve individual slices with additional holly leaves and berries. Store in refrigerator.
  • 1 Heat oven to 450°F. Remove 1 crust from pouch. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, to make cheesecake decorations, grease cookie sheet with shortening or cooking spray, or line with parchment paper. Remove remaining crust from pouch; unroll onto cookie sheet. Cut crust into large holly leaves using cookie cutter. Cut small circles for holly berries. Place on cookie sheet; sprinkle with coarse sugar.
  • 3 Bake decorations 8 to 10 minutes or until light golden brown. Carefully remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 4 In large bowl, beat cream cheese, granulated sugar, the lemon juice and vanilla with electric mixer on medium speed until fluffy. Fold in whipped topping until well blended. Spread 2 cups cream cheese mixture in cooled baked shell. Gently spoon and spread preserves over mixture. Spread with remaining cream cheese mixture.
  • 5 In medium bowl, mix pie filling, 2 1/2 cups of the strawberries and 1/2 cup of the raspberries. Spoon over cream cheese mixture. Sprinkle with remaining strawberries and raspberries. Refrigerate at least 4 hours or until set. Just before serving, arrange some of the holly leaves and berries on cheesecake. Serve individual slices with additional holly leaves and berries. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
150mg
150%;
Total Carbohydrate
59g
59%
(Dietary Fiber
2g
2%
  Sugars
42g
42%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
45%;
Calcium
4%;
Iron
2%;
Exchanges:
1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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