BLUEBERRY CHEESECAKE [NO BAKE]
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.
2graham cracker pie crusts, standard size
28 oz pkgs. cream cheese, soften
1/2 cwhite sugar
1 Tbsplemon juice
28 oz containers cool whip, thawed [ or 1 - 12 oz if you can find it]
1 can(s)blueberry pie filling
How to Make BLUEBERRY CHEESECAKE [NO BAKE]
- 1. Cream together the cream cheese, sugar and lemon juice, until creamy.
- 2. Beat in 1 1/2 of the Cool Whip containers [ or 12 container if you can find it].
- 3. Pour into the 2 pie crusts and smooth out.
- 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.
- 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.