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Cherry Berry Cream Cheese Pie

A cool and creamy cheesecake-like filling covered in a cherry berry topping! Cherry Berry Cream Cheese Pie is cool and creamy, tart and sweet – and is easy to make! The polenta crust really sets it apart.

A cream cheese pie topped with cherries and berries with a polenta-based crust

I wanna start by telling you just how much I love the crust on this tart/pie/cheesecake/whatever we are calling it today. It’s made from polenta which you probably usually have served up all creamy with a side of short ribs (typically my fave way to enjoy it). 

I put together a whole collection of ideas on What the Heck To Do with Polenta, but for now let’s focus on Cherry Berry Cream Cheese Pie.

What’s Polenta?

If you aren’t familiar with polenta, it’s basically just fancy talk for cornmeal. You can usually find it in the aisle with all the gluten-free grains; my store has a whole end cap display for Bob’s Red Mill, which is the dry polenta I usually keep on hand.  Polenta is decidedly un-fancy. I love to have it in the cabinet for those nights that I am throwing dinner together and need a starch but am really just over pasta or quinoa or rice. You can cook it up with a little milk, butter, and cheese, and you are pretty much good to go. 

Today though, we are using it for pie crust. 

Awhile back I got this book to review, and there was a tomato tart with polenta crust recipe that reeeeally caught my eye. I got to thinking about how much I love the cornmeal in the crust of this rustic blueberry tart, and then I bought like 8 pounds of cherries because they were on mega-sale, and then I had to figure out what to do with them. From there I was off to the races.

What if I don’t have / can’t find / am not interested in polenta?

It’s fine.

Y’all know my recipes are un-fussy and the last thing I want to do is send you on a wild goose chase for ingredients that you may never use again. If you do not have cornmeal on hand, you can totally use a traditional tart crust. I recommend the crust in this Strawberry Lemon Tart.

Shortbread would be cool too, I think. This Lemon Berry Mascarpone Tart has a great shortbread crust.

But I would really really extra recommend the polenta crust. It’s crisp and a little bit earthy, and just slightly sweet. The combination of textures is awesome.

a close up look at the golden polenta crust that this cream cheese pie is baked into

There is something totally and completely perfect about the tartness of fresh cherries and the creamy subtle sweetness of cream cheese. So. Good.

And! I just learned last night that today is National Cheesecake Day. So I accidentally celebrated at the right time. I dunno about you, but in my world I like everyday to be National Cheesecake Day. Who makes this stuff up anyway? Are there Hallmark cards for made up food holidays?

If we commit to celebrating made up food holidays can we skip over things like August?

I kind of don’t love August.

It’s too hot. And humid. And all of the uncomfortable weather things.

I would like to move straight on to Halloween, please.

Let’s make this pie and celebrate made up things and no-August-yet together, okay?


a slice of cheesecake pie topped with cooked cherries and berries, plated with one bite on a fork

Other creative cheesecake-based recipes

S'mores Cheesecake Bars

S’mores Cheesecake Bars have a graham cracker crust and marshmallow fluff in the filling! 

No Bake Nutella Oreo Cheesecake Parfaits require just 4 ingredients! Looking to pack up desserts for a picnic? These are perfect.


Cherry Berry Cream Cheese Pie

Cherry Berry Cream Cheese Pie

Yield: 12
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

This Cherry Berry Cream Cheese Pie bakes up so simply! A cornmeal crust topped with a creamy and slightly sweet cream cheese filling, and tart, fresh cherries and berries! Prep time includes the time it will take you to prepare the cherries and berries (pitting, washing, hulling). Make sure you allow yourself time to chill the pie after baking before you are ready to serve!


For the Crust:

  • 1/2 cup all purpose flour
  • 1 cup instant polenta or cornmeal
  • 2 tablespoons granulated sugar
  • 1/3 cup cold butter
  • 1/3 cup cold water (as needed)

For the Cream Cheese Filling:

  • 2 (8 ounce) bricks of cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla

For the Cherry Berry Topping:

  • 1 cup fresh cherries, pitted and halved
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh strawberries, hulled and coarsely chopped
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon cornstarch


You will need pie weights or dry beans to bake your pie crust.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 194 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 49mg Sodium: 126mg Carbohydrates: 28g Fiber: 2g Sugar: 13g Protein: 3g


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Tuesday 17th of May 2016

I just made this this morning. As of right now, not a crumb left. Not even one little teensy crumb. Would you believe that it took only 3 people to accomplish this? It was that good! Thanks for the winning recipe!!!

Heather Tullos

Tuesday 17th of May 2016

Thanks so much for the awesome review Angela! I totally believe it's gone. I know how much of it I can eat on my own!!

joan burgess

Thursday 21st of August 2014

Thank you Heather. I think that I will try it to.morrow.

joan burgess

Tuesday 19th of August 2014

Do you think that this could be made as mini pies in muffin cups? It looks wonderful and I thought that minis would be fun


Wednesday 20th of August 2014

I think that would work wonderfully, Joan! Just play with the bake times a little bit. I have some little tiny pie tins that would be super fun with this recipe!


Tuesday 12th of August 2014

My husband is going to LOVE this! I can't wait to make it for him!


Wednesday 13th of August 2014

My other half really loved this one. Thanks Jeni!

Jessica @ Sweet Menu

Wednesday 6th of August 2014

Wow! That is one gorgeous looking pie! Oh if only I could dive into a piece right now.


Wednesday 6th of August 2014

Thank you Jessica!!