No Bake Blueberry Cheesecake
This No Bake Blueberry Cheesecake is creamy, dreamy, and bursting with blueberry swagger! Silky cheesecake meets juicy blueberries, and it's a love story sweeter than any rom-com. Just a few simple ingredients, and you've got all the cheesecake glory without the oven drama!
Servings: 6 slices
Ingredients
- 21 ounces Blueberry Pie Filling
- 1 9 inch Graham Cracker Pie Crust
- 8 ounces Philadelphia Cream Cheese softened (use full fat Philadelphia cream cheese - other brands won't set up properly)
- 14 ounces Eagle Sweetened Condensed Milk
- ¼ cup Lemon Juice
- 1 tablespoon. Sugar
- 1.5 teaspoons Vanilla Extract
Instructions
- Gather your ingredients.
- In medium mixing bowl, beat Cream Cheese with mixer, until fluffy.
- Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat again until well combined and creamy.
- Pour mixture into Graham Cracker Pie Crust, and cover.
- Chill in refrigerator overnight, or for at least 10 hours... allowing the cheesecake plenty of time to firm up and set.
- Also place Blueberry Pie Filling can in refrigerator to chill overnight.
- When ready to serve, remove cheesecake from refrigerator and carefully pour contents of chilled Blueberry Pie Filling can onto the top of the pie.
- Then 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.
