This No-Bake Blueberry Cheesecake is such an easy recipe to make! The swirls make this a super beautiful dessert, and you can put this together in no less than 15 minutes!
Course Dessert
Cuisine American
Keyword cheesecake, no-bake, pie
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Chilling time 8 hourshours
Total Time 8 hourshours15 minutesminutes
Servings 8people
Calories 250kcal
Author Camila Hurst
Ingredients
2 1/2 teaspoonsof gelatin powder7 grams, 0.25 oz
2tbspcold water
2tbsphot water
1 1/4cupscream cheese, softened10 oz.
114 oz. can Eagle Brand® Sweetened Condensed Milk
2tbsplemon juice
1tspvanilla extract
121 oz. can Lucky Leaf ®Premium Blueberry Fruit Filling
16 oz. Diamond of California® Pecan Pie Crust
1/2cupheavy whipping cream120 ml
Instructions
Sprinkle 2 1/2 teaspoons (7 grams) of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes. Meanwhile, heat 2 tablespoons of water until very hot, almost boiling, for a few seconds in the microwave. Pour the hot water over the hydrated gelatin, whisk until completely melted. If necessary, pop it in the microwave for just a few seconds to melt the gelatin completely. Set it aside to cool down slightly.
Place cream cheese in the bowl of an electric mixer. Use softened cream cheese, but make sure it isn’t too soft. Removing it out of the fridge about 1 hour before starting to make the cheesecake batter is ideal.
Cream it for 90 seconds at medium high speed, until creamy and fluffy.
Add Eagle Brand® Sweetened Condensed Milk, lemon juice, and vanilla extract. Cream for 30 seconds. Add the gelatin and mix.
Scrape the bowl down and cream for another 30 seconds, to make sure the mixture is smooth and the ingredients are incorporated.
Pour the batter on the bottom of the Diamond of California® Pecan Pie Crust.
Drop spoonfuls of Lucky Leaf® Premium Blueberry Fruit Filling on the top of the pie, you will need about 1/2 cup of the pie filling to swirl in the cheesecake batter, and the rest will be used to top the pie later, before serving.
Use a spatula, or knife, to swirl the blueberry pie filling in the cheesecake.
Place it in the fridge overnight.
When ready to serve, whip 1/2 cup of heavy whipping cream for 2 minutes with an electric mixer.
Pipe whipped cream around the edges of the pie.
Spread the remaining Lucky Leaf® Premium Blueberry Fruit Filling on top of the pie.
Top with some fresh blueberries, or pecans, if desired.
Storage
This pie will store nicely in the fridge for up to 3 days.