blueberry cheesecake [no bake]

Name: BLUEBERRY CHEESECAKE [NO BAKE]
Prep time: 15 min
Yield: 16
Cuisine: American
Ingredients: 2 - graham cracker pie crusts, standard size; 2 - 8 oz pkgs. cream cheese, soften; 1/2 cup(s) white sugar; 1 tablespoon(s) lemon juice; 2 - 8 oz containers cool whip, thawed [ or 1 - 12 oz if you can find it]; 1 can(s) blueberry pie filling

(1 RATING)

82 Pinches 1 Photo

Carol Parkhurst

Wilton, NY

Updated on Jun 18, 2013

I have made this since the 70's. I forgot about it and just found it again. Just took it to a potluck dinner and both pies were devoured. Of course, many wanted the recipe. Easy to make at the last minute.

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield 16 - makes 2 pies

Ingredients

2 - graham cracker pie crusts, standard size
2 - 8 oz pkgs. cream cheese, soften
1/2 cup white sugar
1 tablespoon lemon juice
2 - 8 oz containers cool whip, thawed [ or 1 - 12 oz if you can find it]
1 can blueberry pie filling

How To Make blueberry cheesecake [no bake]

Step 1

1. Cream together the cream cheese, sugar and lemon juice, until creamy.

Step 2

2. Beat in 1 1/2 of the Cool Whip containers [ or 12 container if you can find it].
Step 3

3. Pour into the 2 pie crusts and smooth out.
Step 4

4. Top with 1/2 can of the blueberry pie filling onto each pie. [ I feel a full can on each is way too much}. Cover and chill.
Step 5

5. Note: You may use any pie filling you desire. I've used cherry, strawberry, raspberry and pineapple. If you are using the 2 - 8 oz containers of Cool Whip, you can piped the other half onto the pies.
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