No-Bake Berry Cheesecake Pie with Pretzel Crust
Here’s a No-Bake Very Berry Cheesecake with Pretzel Crust recipe, with a cranberry swirl and a mix of fresh and cooked berries on top of a salty-sweet Keebler Pretzel Crust for the perfect balance of flavors and textures.
Ingredients
- 1 Keebler premade pretzel crust
- 2 packages Philadelphia cream cheese softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream cold
For the Cranberry Swirl:
- 1 cup cranberries fresh or frozen
- 1 cup water or juice
For the Cooked Strawberry Compote:
- 8 oz whole strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon cornstarch + 2 T water for thickening optional
For the Fresh Berry Topping:
- 1 cup blueberries
- 1 cup blackberries
- 1 cup raspberries
Instructions
Make the Cranberry Puree:
- In a small saucepan over medium heat, combine cranberries and water or juice.
- Simmer until cranberries burst and soften, about 5-7 minutes.
- Remove from heat and let cool about 5 minutes.
- Put a large clean bowl into the sink, and set a fine-mesh strainer over the bowl.
- To a blender, add the cooled cranberry mixture. Blend until smooth, adding more water if necessary.
- Pour the puree through the fine-mesh strainer, pressing gently with a wooden spoon to remove seeds and skins. Use a scraper on the underside of the strainer to transfer the strained mixture into the bowl, leaving the seeds and skins in the strainer.
- Transfer the smooth, strained puree to a container and place in fridge to completely cool.
Make the Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and fluffy.
- Add vanilla extract and mix well.
- Add the heavy cream and continue beating. If too thick, add 3 T more heavy cream and beat until smooth and combined.
- Spread the cheesecake filling into the Keebler pretzel crust, smoothing the top. An offset spatula works well for this but the back of a large spoon or bowl scraper works too.
Swirl in the Cranberry Puree:
- Dollop the cooled cranberry puree over the filling, using it all.
- Gently pull the tip of a skewer, toothpick or knife to swirl the puree into the cheesecake. Try not to pierce the bottom or sides of the crust with the skewer.
- Cover and refrigerate for 30 minutes to allow the filling to firm up.
Make the Berry Topping:
- In a small saucepan, combine strawberries, sugar, and lemon juice.
- Cook over medium heat until berries soften and release juices (about 8 minutes).
- If a thicker consistency is desired, mix ½ teaspoon cornstarch with 1 teaspoon water and stir it into the cooked berries, cooking for another minute.
- Let the compote cool completely before using.
Assemble and Serve:
- Once the filling is set, spoon the cooled strawberry compote evenly over the top.
- Garnish with the rest of the berries on top of the compote, piling the berries into the middle of the pie, as they will gradually end up on the edges as you slice it.
- Slice and serve immediately.
Notes
I find that fresh berries are so delicate that this no-bake cheesecake pie is best eaten the same day you assemble it. Keep covered and cold up to three days in the fridge, just keep in mind that all of the juicy layers will eventually soften the texture of the crisp crust.
Tried this recipe?Let us know how it was!