Cherry Cheesecake Pie

imag2412Cherries are my favorite food…..EVER. Cheesecake is my dessert weakness. My grandmother made me cherry cheesecake for my birthday every year instead of cake (another fact about me is a hate cake, which is ironic because I used to be really into cake decorating there for a while). I am a pie girl. My company is a pie and pizza based bakery. Pies are my thing. So…………. A cherry cheesecake pie is a perfect fit. Oh my gosh the idea of it, itself made me super geeked to try it. I wanted to bake it Monday when I get ingredients, but I had to wait until I was prepping for my market. The agony of waiting killed and I may have rushed cooking it a smidge, like maybe I should have cooled the cheesecake longer before putting the cherry on. It would have been prettier, but it did not have an effect on taste.

These pies were PERFECT. And with Valentine’s Day approaching next week, this could be a perfect little treat for you and someone you love, and fit your gluten-free lifestyle. Cut this recipe in half and make personal mini pies if you want. This one here, is one of four that my half batch made.

Stay tuned because I’ll have more to come on the V-Day dessert front. Think chocolate raspberry pies baked in mason jars (the cuteness levels are off the charts) and chocolate pavlova cakes…….plus more.

Cherry Cheesecake Pie

Cheesecake Layer

  • 8 oz. goat cheese, at room temp
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup coconut sugar
  • pinch of salt

Cherry Layer

  • 2 cups cherries
  • 2 tbsp tapioca flour
  • ¼ cup honey
  • 1 tsp lemon juice


How to Make it Happen:

Prepare crust and place in either a large pie pan or into small minis. Refrigerate while you prepare the rest.

In a stand-up mix (or a hand one) beat the goat cheese with the sugar with a paddle attachment until creamy and smooth. Add in the egg, vanilla, and pinch of salt. Continue beating just until it is combined. Pour into the bottom of the pie crust.

Bake at 350 for 15 minutes. Remove from the oven allow to cool completely.

Chop the cherries. Stir in the tapioca flour, honey, and lemon juice. Once the cheesecake layer has cooled, even pour the cherry layer on top. Bake for an additional 20 minutes.

Cool completely before slicing and eating. Enjoy!



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