RECIPE: Cheesecake Dessert Pie

This might be the fastest post ever posted on my site!

I made this cheesecakey pie over the weekend (along with 6 other pies. Haha. For 12 people. It was pre-Thanksgiving pie-testing frenzie). And I thought, I’ll never get around to sharing it on the blog before Thanksgiving. So I typed out the recipe to simply share on Instagram and I then told myself—Don’t overthink it.

So what if you don’t have step-by-step pics of the crumbly graham crackers whirling in the food processor? Or that gorgeous slice-of-pie backlit shot with cherry juice dripping from the fork? Take a quick photo of the pie as you walk up to your brother’s house for dinner, and share the dang thing, so other’s can enjoy it too!

So here you go!
This was a fan favorite on Sunday.  I hope you try it out for Thanksgiving, or any day of the week.

Pies pictured above:
• German Chocolate Pie (Marie Callender’s recipe)
• Pecan Pie (mix of the Karo recipe and @iambaker)
• Lemon Cream Pie (recipe here on my site)
• Cherry Cheesecake Dessert Pie (recipe below)
• French Silk (womp womp. Didn’t work so well WIP)
• Banana Cream (also womp womp. I used banana pudding and the flavor was funky)
• Pumpkin Pie in the middle! (recipe here on my site, and also on every can of pumpkin!)


This is a faux cheesecake kind of dessert that my mom has made for years. She normally makes it in a 9×13 pan or in a 10″ springform pan. But this week I tried a pie version and we loved it! It has that zingy cheesecake taste, but is soft and fluffy.
Top the dessert or pie with any fresh fruit, pie filling, or jam. I went with cherry pie filling this time and it was beautiful (and yummy).

Graham Cracker Crust (make your own or buy)
To make your own crust:
• Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/4 cup melted butter.
• Press into a pie pan or 9×13 dish.
• Bake at 350 for 8-10 mins. Let it cool. Your kitchen will smell amazing.

1 (16 oz) carton of low-fat cottage cheese (or 8 oz lite cream cheese)
1 cup powdered sugar
1/3 cup lemon juice
2 (8 oz) cartons Cool Whip (substitute real whipped cream if preferred)
Can of Pie Filling, or fresh fruit and jam

• In a food processor combine the cottage cheese and powdered sugar; whirl until cottage cheese is smooth and creamy.
• Add lemon juice and mix until well combined.
• Pour mixture into a large bowl; fold in whipped topping. Carefully mound the mixture into cooled crust. If you are making a pie, you will only need about 1/2 of this….or you can make 2 pies! Or one 9×13 pan, or a 10″ springform pan. Refrigerate.
• Before serving, decorate the top with well drained sliced fresh fruit, or drizzle with slightly warmed up jam (to soften the jam), or top with fruity pie filling.

Then load the pies in your car and ask your husband, “these will be okay back here, right?”
Famous last words.

Check out these other yummy pies recipes in the RECIPES TAB:

  1. 1) Sharlyn

    Mmmmmmm, maybe I could learn to like cottage cheese this way

    • 2) Dana

      Hahah. Yes! And that’s really funny. I actually LOVE cottage cheese. I’ve actually become addicted to it this year. I eat it every day! No joke! hahah

      • 3) Robyn

        My mom use to make the cream cheese pie years ago before she passed away in 2008. They are a family favorite still to this day. First time I have ever seen it anywhere else other than we also add bananas to it or we make it with strawberries.

  2. 4) Jacqui

    I’m a pie baker too! Yours look delicious. What kinds are pictured besides the cheesecake one? Is one of them chocolate?

    • 5) Dana

      Hi Jacqui! Sorry I should have specified that! I shared the flavors on Instagram but forgot to here 🙂
      The pies starting at the top, going clockwise are:
      • German Chocolate Pie (Marie Callender’s recipe)
      • Pecan Pie (mix of the Karo recipe and @iambaker)
      • Lemon Cream Pie (recipe on my site)
      • Cherry Cheesecake Dessert Pie (recipe on my site)
      • French Silk (womp womp. Didn’t work so well. It’s a WIP)
      • Banana Cream (also womp womp. I used banana pudding and the flavor was funky)
      • Pumpkin Pie in the middle! (recipe on my site, and also on every can of pumpkin!)

      I’m glad you’re a pie lover/maker too! Let me know if you have any favorite recipes! I’m always looking for new stuff 🙂

      • 6) Jacqui

        Thanks for the info, I didn’t look at your instagram yet. I am the pie baker in my family. My husband’s favorite is apple pie with a dutch crunch top (if I’m lazy I skip the bottom crust and he doesn’t mind at all!). He also likes sour cherry pie but fresh sour cherries are hard to find here in CA. We’re quarantining for Thanksgiving and plan to make that for him and a baby pecan pie for myself. My all time (seasonal) favorite is apricot pie from my grandmother’s McCall’s Cookbook since I was a kid (thickened with tapioca) and I also love my mom’s blackberry pie. Our family is also partial to Hershey bar pie which is a really easy recipe with similar results to French silk, you might want to try that if you haven’t made it before. And I just finished making (and freezing for later) my sister’s recipe for spaghetti pie which is a great and easy dinner everyone likes.Let me know if you want any recipes. I need to mention that I am in love with your fabric designs (that’s how I came to visit your blog and insta) and you are my new favorite designer! I have been collecting some for a quilt but haven’t decided on the design yet. I also want to make one of the sherpa backed blankets you made and already purchased the sherpa on sale but haven’t decided what fabric to use for the top. And I am really looking forward to the new releases that you’ve teased!They are just my style!

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