Blueberry Cream Cheese Pie
By
Kelli P
@KelliCooks2
1
This dessert is so quick, easy and very delicious. It's the fast, no-bake version of the classic cheesecake only in pie form.
I use blueberries because that's my favorite fruit topping, but you can certainly use what you like or even have it plain. It is just as delicious!
I use blueberries because that's my favorite fruit topping, but you can certainly use what you like or even have it plain. It is just as delicious!
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6 - 8
Prep:
3 Hr 10 Min
Method:
Refrigerate/Freeze
Ingredients
-
19 inch store bought graham cracker pie crust
-
18 ounce package of cream cheese, at room temperature
-
1/3 clemon juice concentrate
-
114 ounce can sweetened condensed milk
-
1 tsppure vanilla extract
-
114 ounce can blueberry pie filling
How to Make Blueberry Cream Cheese Pie
- With an electric mixer at high speed, mix the cream cheese, lemon juice and the sweetened condensed milk until smooth and creamy. Turn off the mixer then add the vanilla extract. Mix at low speed until completely incorporated.
Pour into the graham cracker pie crust then refrigerate for 3 hours. - After 3 hours, remove the pie from the refrigerator, top with the blueberries and serve.
About Blueberry Cream Cheese Pie
Course/Dish: Pies Fruit Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #blueberries #blueberry
