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"A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries."

Ingredients 1 h {{adjustedServings}} servings 603 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 603 kcal
  • 30%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 73.3g
  • 24%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, beat the cream cheese, white sugar and 1/2 cup confectioners sugar until smooth. Beat in 1 cup sour cream, milk and 1 teaspoon vanilla. Slowly beat in eggs, one at a time. Pour filling into crust.
  3. Bake in the preheated oven for 25 minutes, or until filling is set. Cool for 20 minutes. Preheat oven to 425 degrees F (220 degrees C.)
  4. In a small bowl, combine 1 cup sour cream, 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Mix until smooth, then spread over cheesecake. Bake in preheated oven for 5 minutes. Allow to cool, then refrigerate for at least 1 hour.
  5. Arrange strawberries and blueberries on top of the cheesecake. Spoon strawberry glaze over berries. Refrigerate several hours before serving.
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Reviews 17

  1. 21 Ratings


This is a winner! It is pretty easy to make and the cooking time isn't too long. (The cooking time only lengthens if you are using a thicker dish. Using a pan for tartes is good because you get a good piece of cake, but the thickness won't be too much.) Be prepared for the sweetness of it because there is a lot of sugar in the cake. Also, I would recommend refrigerating the cake for longer than 1 hour because the colder the cheesecake, the better it will taste and also, the easier it will be to get out of the pan. - I was able to make this recipe living in France, where they have no such thing as real cream cheese or real sour cream. They have similiar variations which proved to be just fine.


I found this cheesecake to be way too sweet, and it had a really sweet aftertaste that finally went away after about 30 minutes. I think it was caused by the confectioners sugar. So if I try this again, I will omit the sour cream topping and use only white sugar in the cheesecake (and cut the sugar down to 1 and 1/4 cups max). Then I will put fresh blueberries on each slice right before serving. I also found that I had to bake it for almost an hour rather than the 25 minutes stated in the recipe. It hadn't set at all at that point.


This cheesecake was very good. I was told by one person that it was the best they had ever eaten. It is very sweet, but very tasty. Cooking times may vary as I had to bake mine about 7 minutes longer than suggested.