November 24, 2014

Mrs. Smith's Very Berry Pie Cheesecake Bites

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Can you believe it's already Thanksgiving week? That means, if you are anything like me, you are pulling out the cookbooks, browsing pinterest, and running to Walmart for ingredients! I love Thanksgiving dishes with a twist and actually have decided to make this Thanksgiving a little untraditional so when I started thinking about dessert, I decided I wanted to get creative with two of my absolute favorites, Mrs. Smith's Very Berry Pie and cheesecake!

Then it happened, I invented the most delicious dessert ever: Berry Pie Cheesecake Bites! These little pieces of ridiculously tasty goodness are the perfect treat to serve after a big Turkey Day meal.

I made a few batches of my Berry Pie Cheesecake Bites, in different sizes - regular "cupcake" size for the dessert lovers in my life and a couple dozen of the mini size. I must say I love the minis, they are perfectly portioned for those of us watching our figures but still wanting to have a bite of desserts. Actually go ahead and have two, since they are made with Neufchatel and berries, they are better for you than most desserts - so go ahead and indulge!

If you are looking for a recipe that will wow your family and break the standard pumpkin pie trend, then give these little cuties a try!

Mrs. Smith's Berry Pie Cheesecake Bites Recipe
Mrs. Smith's Very Berry Pie*
3 packages Neufchatel cheese (or cream cheese)
1/2 cup sour cream
1 cup sugar
1 tsp. vanilla
4 eggs

*I actually used two pies for this recipe, based on a mishap with my oven. You can easily make a couple dozen mini cheesecake bites with just one pie though!

You'll start this recipe by prepping your pie as instructed on the box (cut a few slices in the middle and set on the counter for ten minutes). Bake the pie until it's just slightly under baked, a slightly golden tone in some spots but not completely. Allow the pie to cool.

While the pie is cooling combine the Neufchatel cheese, 1/2 cup sour cream, 1 cup sugar, and 1 tsp vanilla in a large mixing bowl. Mix in one egg at a time until fully mixed.

Once the pie has cooled, flip it upside down on a plate and remove the bottom crust. I cut around the pie with a knife and then lifted it off in pieces, leave most of the pie filling on the plate and top crust and place the removed crust in a mixing bowl.

Use a mixer to bring the crust to a "crumbly" texture. Press this mixture into (mini) cupcake liners.

Pour the cheesecake mixture into the liners next. I'll admit I actually use a pitcher to pour into the mini cheesecake liners because it's so much easier.

Bake these little cheesecakes for around 25 minutes or until set. Remove from oven and let cool in fridge.

Once cheesecakes have cooled, place berry pie filling on top of each one. Top each cheesecake with  a cloud of cool whip and some additional pie crust (from the top crust, either crumbled or whole large pieces)!


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