blueberry cream cheese pie

Name: Blueberry Cream Cheese Pie
Prep time: 3 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1 - 9 inch store bought graham cracker pie crust; 1 - 8 ounce package of cream cheese, at room temperature; 1/3 cup(s) lemon juice concentrate; 1 - 14 ounce can sweetened condensed milk; 1 teaspoon(s) pure vanilla extract; 1 - 14 ounce can blueberry pie filling

(1 RATING)

115 Pinches 4 Photos

Kelli P

Longwood, FL

Updated on Dec 29, 2012

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!

Rate

prep time 3 Hr 10 Min

cook time

method Refrigerate/Freeze

yield 6 - 8

Ingredients

1 - 9 inch store bought graham cracker pie crust
1 - 8 ounce package of cream cheese, at room temperature
1/3 cup lemon juice concentrate
1 - 14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1 - 14 ounce can blueberry pie filling

How To Make blueberry cream cheese pie

Step 1

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.

Step 2

After 3 hours, remove the pie from the refrigerator, top with the blueberries and serve.
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