Fresh Fruit - Cheesecake Pie

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INGREDIENTS

  • 44 tea biscuits (we used Nabisco Social Teas)
  • 8 tbsp. unsalted butter, melted
  • 2 8-oz. packages cream cheese, at room temperature (for vegan: substitute with 8 oz Mori Nu tofu)
  • 1/2 c. all natural monk fruit sweetener
  • 1 1/2 c. very cold heavy cream (for vegan: substitute with 1 1/2 c heavy coconut cream)
  • 2 tbsp. fresh lemon juice
  • 2 clementines, peeled and sliced
  • 1 kiwi, peeled and sliced
  • 1/4 c. blueberries (fresh, organic)
  • 1/4 c. strawberries (fresh, organic)

Instructions

  1. STEP 1In a food processor, pulse the cookies to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.
  2. STEP 2Using an electric mixer, beat the cream cheese and sugar in a large bowl on medium-high speed until smooth, about 2 minutes. Reduce mixer speed to low and gradually add the cream. Increase speed to medium-high and beat until stiff peaks form, 3 minutes. Beat in the lemon juice to combine. Spread evenly into the crust.
  3. STEP 3Refrigerate until the mixture is set, at least 4 hours and up to 2 days, covering lightly with plastic wrap after 1 hour.
  4. STEP 4Just before serving, top with the fruit
Yield: 10 servings / Prep time: 25 minutes

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