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.


★★★★★ 3 votes

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

How to Make Crustless Fruit Topped Cheese Pie


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Crustless Fruit Topped Cheese Pie

Course/Dish: Pies Fruit Desserts
Main Ingredient: Dairy
Regional Style: Dutch

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