lemon blueberry cheese pie (no bake filling)

★★★★★ 1 Review
Adashofloverecipepage avatar
By Nor Mac
from The Berkshire’s, MA

The filling is no bake. it is a really easy pie to make. I took an old favorite filling, and I tweaked it. I added a Lemon sugar cookie crust,and a Blueberry topping. It is a wonderful tasty Summer time dessert. Enjoy!!

★★★★★ 1 Review
serves 6-8
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For lemon blueberry cheese pie (no bake filling)

  • FILLING ( DOUBLE FILLING RECIPE FOR A THICKER FILLING)
  • 1 can
    14 ounce condensed milk
  • 1
    8 ounce package cream cheese
  • 1/4 c
    fresh lemon juice
  • 1 tsp
    lemon zest
  • CRUST
  • 1/3 c
    granulated sugar
  • 1 stick
    softened butter
  • 1 1/4 c
    flour
  • 2 tsp
    lemon zest
  • 2 Tbsp
    lemon juice
  • BLUEBERRY TOPPING MINE,,OR CANNED BLUEBERRY PIE FILLING
  • 2 Tbsp
    corn starch use 3 tbs if using frozen berries
  • 4 c
    blueberries
  • 1/4 c
    water
  • 1 Tbsp
    lemon juice
  • 4 Tbsp
    sugar
  • 10 oz
    blueberry,or lemon greek yogurt,or sour cream

How To Make lemon blueberry cheese pie (no bake filling)

  • 1
    Preheat oven to 400 degree's. Make the Blueberry topping. )If using canned skip this step) Combine the sugar,water,corn starch,and lemon juice in a sauce pan. Cook on medium. When the corn starch is mixed and fully dissolved add the blueberries,and Cook until thickened. Remove from heat,and cool. Set aside in fridge.
  • 2
    Make crust Beat softened butter ,and sugar together until smooth. Add the flour,lemon zest,and lemon juice,and beat together. Mixture will be like crumbs. Make in to a ball. Press in to pie pan and up the inside of pie pan. Bake at 400 degree's for 15 minutes,or until lightly browned. Remove from oven and cool
  • 3
    make cheese filling. (Note: double the filling for a thicker pie) in a bowl beat softened cream cheese until Fluffy. add the condensed milk and beat together on low just until combined. Add the lemon juice,and lemon zest and buoueat for about 1 minutes. Pour in to cooled crust and refrigerate for at least 4 hour or until set.
  • 4
    before serving. Spread the yogurt,or sour cream on top of pie. Top with the Blueberry sauce and serve. (I used Blueberry yogurt)
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