Prep Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: 8 servings
Category: Dessert
Ingredients:
- 1 graham cracker pie crust (6 oz)
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 can (21 oz) blueberry pie filling
Instructions:
- Prepare Crust:
- If not using a pre-made graham cracker crust, prepare a graham cracker crust in a 9-inch pie dish. Press the crust mixture into the bottom and up the sides of the dish.
- Make Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese until frothy.
- Gradually stir in the sweetened condensed milk, beating until smooth.
- Stir in lemon juice and vanilla extract until well combined.
- Assemble Cheesecake:
- Pour the cream cheese mixture into the prepared crust, spreading it evenly.
- Chill:
- Refrigerate the cheesecake for at least 3 hours or until set.
- Top with Blueberry Pie Filling:
- Once the cheesecake has chilled, carefully spread the blueberry pie filling over the top.
- Serve:
- Slice and serve chilled. Enjoy your easy no-bake blueberry cheesecake!
Notes:
- Customize the pie filling to your preference – try cherry, strawberry, or apple pie filling for variation.
- Ensure the cream cheese is softened for smooth blending.
- For additional flair, garnish with fresh blueberries or a dollop of whipped cream before serving