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No Bake Blueberry Swirl Cheesecake Recipe

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This recipe for No Bake Blueberry Swirl Cheesecake is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup (10 oz) Cream Cheese, softened
1 (4 oz can) Eagle Brand Sweetened Condensed Milk
1 teaspoon Vanilla Extract
2 tablespoon Lemon Juice
1 (21 oz can) Lucky Leaf Premium Blueberry Fruit Filling
1 (6 oz) Diamond of California Pecan Pie Crust
Directions:
Directions:
Beat cream cheese until creamy and fluffy.

Add sweetened condensed milk, vanilla extract and lemon juice to the bowl. Beat until mixture is smooth and ingredients are incorporated.

Pour the batter on the bottom of the pie crust. Drop spoonfuls of blueberry fruit filling on the top of the pie, use a knife to swirl the fruit into the cheesecake.

Chill 4-6 hours or overnight. Garnish with remaining blueberry fruit filling and whipped topping.
Personal Notes:
Personal Notes:
Spotted this recipe in a coupon pamphlet and decided to try it. It was very fast, easy to make and very sweet.

Another quick version: Use a 9” Graham Cracker Pie Crust
2/3 cup Sour Cream
1 cup Powdered Sugar instead of blueberry pie filling for a (less fruity taste)
1 teaspoon Vanilla
Refrigerate for at least 1 hour.

 

 

 

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