Blueberry Cheesecake Recipe
This is one of the easiest cheesecake recipes I’ve ever made. And the most delicious if you ask me. Of course, I grew up with this recipe so I’m bias. Whenever we visited my Grandma as kids she would have a batch of this whipped up and waiting for us. She always topped hers with cherry pie filling, but it is easily altered to suit the tastes of your guests. I had a house full of blueberry lovers last night so blueberries it was! Blueberries, cherries, it doesn’t matter. It tastes like nostalgia to me.
1 1/4 C Graham Cracker Crumbs
1/4 C Melted Butter
1/4 C Sugar
Mix all of the ingredients together, press firmly into the bottom of a pie dish. Set the crust in the fridge.
1 Can Pie Filling (your choice of flavour)
1 8oz Package Philadelphia Cream Cheese
1 8oz Can Eagle Brand Condensed Milk
1 Tsp. Vanilla
1/3 C Lemon Juice
Mix cream cheese, milk, vanilla and lemon juice together. Spread on top of crust. Refrigerate for two hours. Once set, pour pie filling on top.
* I mixed a few fresh blueberries with my pie filling to give the topping a bit more texture and crunch. *
Serve and Enjoy! No baking required!
What have you guys been up to in your kitchens lately? Any baking or no-baking going on? Besides whipping up this recipe I’ve also been busy painting away. The kitchen is starting to look like a place I wouldn’t mind spending some time in. More on that later!
Please note, I’m all about giving credit where credit is due and I’d love to credit the original source for this recipe but I have no idea where it came from. If any of you recognize it, feel free to leave a shout out in the comments!