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slice of blueberry pie cheesecake on a white plate
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Blueberry Pie Cheesecake

This Blueberry Pie Cheesecake is the perfect mixture of creamy and fruity. This tasty dessert is great for parties and potlucks.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 25 minutes
Servings 10 Slices
Calories 427kcal

Equipment

  • parchment paper
  • cookie sheet or baking sheet
  • Measuring Cups and Spoons
  • Springform pan
  • food processor or storage bag and rolling pin
  • small bowl
  • medium bowl
  • large bowl
  • electric mixer - hand mixer or stand mixer

Ingredients

  • 1 Sleeve Graham Crackers
  • 1 Tablespoon Sugar
  • 1 teaspoon Vanilla Extract
  • 6 Tablespoons Butter melted

Filling

  • 1 cup Heavy Cream
  • 1/3 cup Powdered Sugar
  • 3 8 ounce packages Cream Cheese - softened
  • 3/4 cups Sugar
  • 1 Tablespoon Vanilla Extract
  • 10.5 ounces Blueberry Pie Filling

Topping

  • 10.5 ounces Blueberry Pie Filling
  • 1 Pie Crust prepared - I used Pillsbury
  • 1 Tablespoon 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 it back in the Freezer overnight.
  • Store the remaining Blueberry Pie Filling in a covered container in the refrigerator.
  • About half an hour before serving time, 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 into 2 to 3 inch pieces, serve, and Enjoy!

Notes

This no bake cheesecake needs to stay in the fridge or freezer until you are ready to serve it. 

Nutrition

Serving: 1Slice | Calories: 427kcal | Carbohydrates: 71g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 197mg | Potassium: 150mg | Fiber: 2g | Sugar: 51g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg