Photo of Raspberry-blueberry cheesecake pie by WW

Raspberry-blueberry cheesecake pie

7 - 8
PersonalPoints™ per serving
Total Time
1 hr
10 min
50 min
This creamy cheesecake is simple and delicious. We love having it all year-round, but we particularly enjoy serving it on the 4th of July for a tasty, festive dose of red, white, and blue. It features part-skim ricotta cheese, ground nutmeg, and fresh blueberries and raspberries. This cheesecake comes together super-easily, as most of the recipe time is for hands-off baking. Though we love the red, white, and blue color contrast, you can also decorate this pie with any combination of berries you prefer. Or we recommend opting for freshly sliced stone fruits like peaches, apricots, and nectarines—the possibilities are endless.


Frozen pie crust

6 oz

Part-skim ricotta cheese

1 cup(s)


1 large egg(s)

Egg white(s)

1 large


4 Tbsp

Ground nutmeg

¼ tsp

Vanilla extract

1 tsp

Fresh blueberries

1 cup(s), washed and picked over

Fresh raspberries

1 cup(s), washed and picked over


  1. Preheat oven to 350ºF.
  2. Place ricotta cheese in bowl of a food processor; process until smooth and creamy. Add egg, egg white, sugar, nutmeg and vanilla; process again until well combined.
  3. Spoon filling into frozen pie crust and bake until a knife inserted in center comes out clean, about 45 to 50 minutes.
  4. Cool pie and then arrange berries in concentric circles on top. Slice into 8 pieces and serve. Yields 1 piece per serving.