Berry Cheesecake Pie

This looks a bit complicated but is well worth the effort!

Berry Cheesecake Pie - Crust

3/4 cup butter, at room temperature
2 tablespoons fruit sugar
1 tablespoon VE Lemon Chiffon Dip Mix
1 1/2 cup + 1 tablespoon all-purpose flour

1. In food processor, combine butter, sugar and lemon zest. Pulse until well mixed.
2. Add flour and process until mixture holds together.
3. Turn out on to floured surface and gently knead until mixture forms a ball.
4. With floured fingertips, press dough into 9-inch (23 cm) pie plate.
5. Place in freezer for 20 minutes.
6. Bake at 400 F (200 C) for about 12 minutes or until golden.
7. Let it cool completely on rack before filling it with fresh strawberries. Makes 1 pie.

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Berry Cheesecake Pie - Filling

1 cup cream cheese, room temperature
2 tablespoons icing sugar
1 tablespoon VE Lemon Chiffon Dip Mix
1/2 teaspoon VE Vanilla
1/4 cup whipping cream
2 cups halved small strawberries and blueberries

1. Beat together cream cheese, icing sugar, lemon zest and vanilla until well mixed.
2. Add whipping cream and beat just until blended.
3. Spread cheese mixture into cooled crust.
4. Top with strawberries & blueberries.
5. Refrigerate for 3-4 hours before serving.