Summer Berry Cheesecake Pie - Kraft Recipes Top
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Summer Berry Cheesecake Pie

Prep Time
Total Time

8 servings

This easy-to-make summer berry pie is part cheesecake, part JELL-O Gelatin, part fruit—and all scrumptious!

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What You Need

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Make It

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  • Beat cream cheese and sugar in large bowl with whisk until blended. Stir in 1 cup COOL WHIP; spread onto bottom of crust.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Let stand 5 min. or until slightly thickened. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries.
  • Pour gelatin over fruit. Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

Special Equipment Needed


Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.


Prepare using any other red flavor JELL-O Gelatin.


Prepare using PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and 1 pkg. (0.3 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 320
Total fat 19g
Saturated fat 12g
Cholesterol 40mg
Sodium 240mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 25g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from WOW! WOW! This was excellent. My whole family loved this cheesecake, especially my four year old who loves Jello. The amount of ingredients was just perfect. You were able to enjoy all the flavors this dessert had. I would definitely do this again but, for quests next time. THANKS!!
Date published: 2005-08-08
Rated 5 out of 5 by from Really good! Really good! Used sugar free jello & low fat cream cheese. Tip - Put a plate under the pie crust pan before pouring the jello over the top. This catches any overflow, and makes it much easier to transfer the pie from counter to fridge.
Date published: 2007-08-05
Rated 4 out of 5 by from Whipped this delicious recipe up in no time. Whipped this delicious recipe up in no time. It was very tasty (2nd helpings were dished out) and it looked beautiful.... I almost hated to cut it...almost! Thanks Kraft! YUM
Date published: 2006-06-30
Rated 4 out of 5 by from Very Very Good. Very Very Good. Actually came out much better than I anticipated. Jello, Cheesecake, Fresh Fruit. A Little something for everyone. I will be making this often this summer.
Date published: 2007-05-28
Rated 5 out of 5 by from I made this recipe with sugar-free Jello and lower-fat cream cheese, and it was still yummy; my... I made this recipe with sugar-free Jello and lower-fat cream cheese, and it was still yummy; my hubby and the in-laws devoured it. I doubled the ingredients for two pies, and ended up with too much fruit and jello, but just saved the leftovers for later :-)
Date published: 2008-07-07
Rated 5 out of 5 by from Quick and easy to make with few ingredients, and VERY yummy! Quick and easy to make with few ingredients, and VERY yummy! I wasn't sure how jello would taste in a pie but it was delicious and I will definitely make it again!
Date published: 2010-07-01
Rated 5 out of 5 by from Easy, Fun and very tasty! Easy, Fun and very tasty! Will make this again & again. My family loves all kinds of cheescake. The Jello adds a more unique taste as well. Give it a try!!
Date published: 2005-06-25
Rated 5 out of 5 by from Too easy even for an old batchelor ... I've made this many times. It's so easy that even an old man like me can do it and come out looking good. My sweetheart thinks I'm a master in the kitchen and we both love it. The hardest part is waiting a couple of hours until it gels and gets really cold in the fridge before you can eat it. I like to add a skoshi bit more sugar than the recipe calls for but that's just me and my sweet tooth.
Date published: 2018-03-28
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