July Recipe of the Month – Blueberry Cheesecake Pie

July is National Blueberry Month! We’re celebrating with blueberry cheesecake pie as our July Recipe of the Month. Why are blueberries so great? According to the U.S. Highbush Blueberry Council, blueberries offer many nutritional benefits.  Blueberries have 80 calories per cup and practically no fat. They contain large amounts of vitamin C which strengthens the immune system, aids in iron absorption, and helps maintain healthy gums.
Blueberries are also full of fiber which not only keeps bodies regular but also is good for heart and cholesterol levels.  They are also high in manganese which is essential for bone development and energy levels. According to the U.S. Department of Agriculture (USDA), blueberries also have high antioxidant levels, which are believed to prevent development of cancer, cardiovascular disease and other conditions.
In honor of National Blueberry Month and this month’s recent patriotic holiday, try making a delicious Red, White, and Blueberry Cheesecake Pie. The first ingredient needed is blueberries. Here is a list of local places to pick blueberries right off the bush!
Harbes Family Farms and Vineyards
Where: 715 Sound Ave., Mattituck, NY
Contact info: 631- 298-0800


Lewin Farms
Where: 812 Sound Ave., Wading River, NY
Contact info: 631-929-4327
Pattys Berries and Bunches
Where: 410 Sound Ave., Mattituck, NY
Contact info: 631- 298-4679
Windy Acre Farm
Where: 3810 Middle Country Road  Calverton, NY
Contact Info: 631-727-4554

Red, White, and Blueberry Cheesecake Pie

Red, White, and Blueberry Cheesecake Pie Recipe


  • 8 sheets phyllo dough
  • 1/4 cup butter, melted
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups fresh blueberries
  • 1/2 cup strawberry jelly
  • 1 cup heavy cream, whipped (optional)


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. Carefully press circle into a greased 9-inch pie plate; gently fan edges. Bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.
  4. Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
  5. In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.



By Tara Arichabala

Recipe source: Allrecipes.com
Blueberry picture: www.freedigitalphotos.net

Share This Post


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>