No Bake Blueberry Cheesecake
This No Bake Blueberry Cheesecake is nothing short of heavenly indulgence on overload! With each bite you'll be greeted with decadent cheesecake topped with fruity sweet blueberries. Just a few ingredients... and no oven is needed!
Servings: 6 slices
Ingredients
- 21 ounces Blueberry Pie Filling (1 can)
- 1 Graham Cracker Pie Crust (9 inch)
- 8 ounces Philadelphia Cream Cheese softened (use the full fat Philadelphia cream cheese - other brands won't set up properly)
- 14 ounces Eagle Sweetened Condensed Milk (1 can)
- ¼ cup Lemon Juice
- 1 tablespoon. Sugar
- 1.5 teaspoons Vanilla Extract
Instructions
- Gather your ingredients.
- Beat Cream Cheese in medium mixing bowl until fluffy.
- Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well combined and creamy.
- Pour into Graham Cracker Pie Crust, and cover.
- Chill in refrigerator overnight.
- Also place Blueberry Pie Filling can in refrigerator to chill overnight.
- When ready to serve, remove from refrigerator and carefully pour contents of chilled Blueberry Pie Filling can onto the top of the pie.
- Slice and ENJOY!!
Notes
- Make Ahead Tips: You can make up your cheesecake base and store in the refrigerator up to 3 days. Then top with blueberry pie filling just before serving.
- How to Store: Your leftover blueberry cream cheese pie with the topping added can be stored in your refrigerator, covered, for up to 1 day.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
