Crustless Fruit Topped Cheese Pie

Pat Duran


Just made this pie thanks to Glenn. This pie is so good and so versatile- you can even freeze this pie- before you put the fruit on top.
When I go to visit my mom in Michigan I will make it with her fresh Blackberry preserves on top.
Try it with your favorite preserves- you cannot resist; so easy to make.

pinch tips: How to Fold Ingredients



serves 8 -10


10 Min


35 Min




2 pkg
8 oz. each, cream cheese,softened
1 c
granulated sugar
4 large
3 tsp
lemon or vanilla extract, divided
1 tsp
grated lemon rind
1 c
dairy sour cream
1 or 2 c
fruit preserves, chilled

Directions Step-By-Step

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.
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.
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.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: Dutch
Other Tags: Quick & Easy, Healthy, Heirloom