No-Bake Blueberry Cheesecake Pie

 

This is a super simple but delicious recipe for no-bake blueberry cheesecake pie. It takes a few hours to set but your part takes less that 20 min to prepare. 

It is great for pot lucks which is exactly what I am making this one for. I got this recipe from my grandmother many years back and have made it so many times over the years. Let’s get started.

My husband came home last night and said he needed me to make a dessert for his work pot luck which was going to be on Saturday. I had less than an hour to spare to make something with our busy schedule which immediately limited what I was going to be able to throw together for him. That’s when I thought about this quick yummy sweet treat. 

First I set out some cream cheese to let it soften at room temperature. This was the part was done while I made dinner for the kids. 

 

I made the decision to buy a pre made gram cracker pie shell due to the time constraints. That is another reason I love this recipe. You can make it all from scratch or you can buy the the pre made ingredients. Either way it will turn out perfectly.  

 

Of course with the grocery delivery it was very cracked by the time it made it into my kitchen. I used an old trick i learned to fix this from my grandmother many years ago. You take an egg white and beat it in a bowl. Then you simply brush the pie shell with the egg white and bake it for 7-10 minutes. This step can be omitted of course, but it helps your shell from crumbling when you cut it and also helps it not to get mushy. 

 

 

The picture below is the cracked pre-made pie shell that I am brushing with egg white. 

 

 

This is what it looks like after it was baked. Say bye-bye to those cracks and hello to a perfect foundation for your pie.

 

 

 

Next I started to whisk the cream cheese. If you do not let it get to room temperature, then this will not turn out right. It will be lumpy which isn’t terrible since we are talking about cream cheese. It is delicious on it own in my opinion but it definitely looks better and the taste is consistent when it is whipped perfectly. Also, shout out to my kitchen aid stand mixer that makes baking a lot easier. 

 

 

Next you are going to add the vanilla or almond extract and sweetened condensed milk.. which is also delicious on its own. I could drink it straight out of the can. Anyone else feel this way? I’m sure most of y’all agree.  

 

 

Whip this together and lastly add in the lemon juice and vanilla. This is going to cut through the sweetness and add some much needed acidity to this very rich mixture. Do not over stir because you are adding lemon to fats which can separate is you are not careful. Only whip until it is blended and has a beautiful creamy texture. 

 

 

 

Pour this mixture into your cooled pie shell and cover. This is another reason why it’s nice to buy the premise shell because I comes with the clear top to help seal the pie while it sets. Refrigerate for 1hr. 

 

 

After the pie has set in the refrigerator for an hour or longer, add the fruit pie filling. This is another thing that you can make from scratch or buy in a can. I refrigerate the can filling also at the same time as the pie setting. If I make it from scratch, I would also refrigerate it during this time. Idk if it makes much difference but it is just how I have always done it. Homemade pie filling is always better in my opinion, but the canned pie fillings are also delicious. I do add about 1/2 a tea spoon or either vanilla or almond extract to the filling just to add a little something extra in flavor. If I’m using cherries, I add almond extract as it emphasizes and complements the flavor well. For the blueberry filling or blackberry filling are use vanilla extract as it works better with those flavors. I will have to share a how to make pie filling from scratch another day. For this pie, I used all the short cuts. 

 

The last step is to add whip cream topping. You can use another short cut here by using cool whip or you can make homemade stabilized whip cream. I like to pipe it on in little Pom-Pom shapes. You could add it to the entire top if you really really love whip cream. I just like the look better when it’s in Pom-poms. I usually add them in a plus shape and then add one in between those puffs to get the look below. 

 

 

Again this is where that little plastic top of the pre made shell comes in handy. Like I said before this is for a pot luck at my husbands work which means it needs to be able to be protected as hold up during travel. Also, if I send him with one of my glass pie shells, it might not make it home in one piece. The little cute whip cream Pom-Pom’s are about to get smashed but they will still look pretty when the top is removed. 

 

 

Here is the recipe…

 

Blueberry No-bake Cheesecake Pie

 

Super Simple No Bake Blueberry Cheesecake Pie

 

1 8oz cream cheese (softened)

1 14oz can of sweetened  condensed milk

1/3 cup of lemon juice fresh or bottled

1 tsp of vanilla extract 

1 gram cracker pie crust (homemade or pre-made)

1 21oz can of blueberry pie filling (other flavor options include cherry, blackberry or peach)

1 8oz tub of cool whip (or homemade whipped cream)

1 egg white for pie shell (optional)

 

1.     Let cream cheese stand at room temp until softened

2.     (Optional step) Beat egg white until foamy. Brush the pie shell with it. Bake at 350 degree for 7-10 min until egg white is cooked. Remove and let cool. 

3.     Beat cream cheese in a medium mixing bowl with electric mixer until it’s creamy and fluffy. 

4.     Add sweetened condensed milk to the cream cheese until well mixed. 

5.     Stir in lemon juice and vanilla until well mixed. Do not over mix. 

6.     Pour into pie shell. Refrigerate pie and filling still in can for 1 hr. 

7.     Take both out and pour the canned pie filling on top of the partially set cream cheese mixture. 

8.     Top with whip cream or cool whip. 

9.     Cover and refrigerate 2 more hours until fully set. 

Enjoy! 

Share and follow for more content!