Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 16 ounces (450g) cream cheese, softened (full fat)
  • 1 (14 ounce) can (395g) sweetened condensed milk
  • 1/3 cup (80ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • 2 tablespoons (30ml) granulated sugar
  • 1 cup (150g) fresh blueberries
  • 2 tablespoons (30ml) granulated sugar

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pie plate. Chill.
  2. Beat cream cheese until smooth. Gradually add sweetened condensed milk, lemon juice, and vanilla extract. Mix until well combined and smooth.
  3. Combine chopped strawberries and sugar in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and form a thick sauce (about 5-7 minutes). Let cool slightly.
  4. Repeat the process with the blueberries and sugar in a separate saucepan.
  5. Pour half of the cheesecake filling into the prepared crust. Dollop spoonfuls of strawberry swirl and blueberry swirl randomly over the filling. Top with the remaining cheesecake filling. Repeat dolloping the swirls on top.
  6. Use a toothpick or skewer to gently swirl the strawberry and blueberry mixtures into the cheesecake filling, creating a marbled effect. Be careful not to over-swirl.
  7. Cover the pie with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely.