Blueberry Pie Cheesecake
Blueberry Pie Cheesecake
Oh my word, this is not only a beautiful dessert, it’s absolutely delicious! You will love this recipe, because the Cheesecake is smooth and creamy, and it’s no bake. You can make this ahead, and have it ready when you want to serve it. You just pop it in the freezer, until time for dessert, and remove it about 15 minutes before serving. Trust me, keep this one in your favorites!
HERE’S WHAT YOU NEED:
- 1 Sleeve of Graham Crackers
- 1 Tablespoon of Sugar
- 6 Tablespoons of Butter – melted
FILLING:
- 1 cup of Heavy Cream
- 1/3 cup of Powdered Sugar
- 1 teaspoon of Vanilla
- 3 packages of Cream Cheese – 8 ounces each – softened
- 3/4 cups of Sugar
- 1 Tablespoon of Vanilla
- 1/2 Can of Blueberry Pie Filling – 21 ounce can
TOPPING:
- 1/2 can of Blueberry Pie Filling
- 1 Pie Crust – prepared – I used Pillsbury
- 1 Tablespoon of Sugar
HERE’S WHAT YOU DO:
First: Place a piece of Parchment Paper on a Cookie Sheet and place the Prepared Pie Crust on the Parchment Paper. Cut the Pie Crust in 1-inch strips, and make a lattice out of the Pie Crust, weaving the strips. Place the Spring-form from the pan on top of the Lattice and cut around the outside of the pan with a sharp knife. Remove the pie crust not in the lattice, and sprinkle sugar on the Lattice. Place the Cookie Sheet in the oven at 425 for about 10 to 12 minutes, or until the Pie Crust is golden brown. Remove from the oven to cool and set aside. When Cool, store in a Pie Container until time to place on Cheesecake.
Place the Graham Crackers in a food processor, and pulse into crumbs. Place the Butter in a microwave safe dish, and microwave to melt the Butter. Pour the Graham Cracker Crumbs into the melted Butter, and add the Sugar. Stir well to mix. Line the bottom of a 7 inch Spring-form pan with Parchment Paper, and place the Graham Cracker crumbs in the pan. Press evenly with the back of a spoon to form the crust. Place the Pan in the Freezer.
In a large mixing bowl, place the Heavy Cream, Powdered Sugar, and Vanilla, and mix with a Mixer until stiff peaks form, and the Cream is Whipped thick. Add the softened Cream Cheese, and mix until well blended and fluffy. Add the Sugar, and Vanilla and mix to blend. Add the Pie Filling (1/2 can) and mix to blend. Remove the Pan from the Freezer, and pour the Cheesecake Filling into the Pan, on top of the Graham Cracker Crust. Place back in the Freezer overnight. Store the remaining Blueberry Pie Filling in a covered container in the refrigerator.
About half an hour before time to serve, remove the Cheesecake from the Freezer, and remove the Spring-form from the pan. Place Cheesecake on a serving plate, and pour the remaining Blueberry Pie Filling on top of the Cheesecake. Place the baked Lattice Pie Crust on top of the Blueberry Filling.
When ready to serve, cut the Cheesecake in 2 to 3 inch pieces, serve, and Enjoy!
Makes 8 servings
Blueberry Pie Cheesecake
Indulge in the enchanting fusion of two classic desserts with our Blueberry Pie Cheesecake—a decadent masterpiece that marries the velvety richness of cheesecake with the sweet, sun-kissed allure of blueberry pie. Each bite is a journey into a world where creamy indulgence meets the burst of vibrant blueberries. Get ready to savor the best of both worlds.
Ingredients
- 1 Sleeve of Graham Crackers
- 1 Tablespoon of Sugar
- 6 Tablespoons of Butter – melted
FILLING:
- 1 cup of Heavy Cream
- 1/3 cup of Powdered Sugar
- 1 teaspoon of Vanilla
- 3 packages of Cream Cheese – 8 ounces each – softened
- 3/4 cups of Sugar
- 1 Tablespoon of Vanilla
- 1/2 Can of Blueberry Pie Filling – 21 ounce can
Topping
- 1/2 can of Blueberry Pie Filling
- 1 Pie Crust – prepared – I used Pillsbury
- 1 Tablespoon of Sugar
Instructions
- Place a piece of Parchment Paper on a Cookie Sheet and place the Prepared Pie Crust on the Parchment Paper. Cut the Pie Crust in 1-inch strips, and make a lattice out of the Pie Crust, weaving the strips.
- Place the Spring-form from the pan on top of the Lattice and cut around the outside of the pan with a sharp knife. Remove the pie crust not in the lattice, and sprinkle sugar on the Lattice. Place the Cookie Sheet in the oven at 425 for about 10 to 12 minutes, or until the Pie Crust is golden brown.
- Remove from the oven to cool and set aside. When Cool, store in a Pie Container until time to place on Cheesecake.
- Place the Graham Crackers in a food processor, and pulse into crumbs. Place the Butter in a microwave safe dish, and microwave to melt the Butter. Pour the Graham Cracker Crumbs into the melted Butter and add the Sugar. Stir well to mix.
- Line the bottom of a 7-inch Spring-form pan with Parchment Paper and place the Graham Cracker crumbs in the pan. Press evenly with the back of a spoon to form the crust. Place the Pan in the Freezer.
- In a large mixing bowl, place the Heavy Cream, Powdered Sugar, and Vanilla, and mix with a Mixer until stiff peaks form, and the Cream is Whipped thick.
- Add the softened Cream Cheese, and mix until well blended and fluffy. Add the Sugar, and Vanilla and mix to blend. Add the Pie Filling (1/2 can) and mix to blend. Remove the Pan from the Freezer, and pour the
- Cheesecake Filling into the Pan, on top of the Graham Cracker Crust. Place back in the Freezer overnight. Store the remaining Blueberry Pie Filling in a covered container in the refrigerator.
- About half an hour before time to serve, remove the Cheesecake from the Freezer, and remove the Spring-form from the pan. Place Cheesecake on a serving plate, and pour the remaining Blueberry Pie Filling on top of the Cheesecake.
- Place the baked Lattice Pie Crust on top of the Blueberry Filling.
- When ready to serve, cut the Cheesecake in 2 to 3 inch pieces, serve, and Enjoy!
