Lemon Blueberry Cheesecake
"This cheesecake is the perfect creamy, fruity and delicious delight. And the best part? It's ready in 2 minutes!" - Chef Rhema Acosta, Pastry Sous Chef
Ingredients
- 1 container Philadelphia Cheesecake No Bake Filling
- 1 Graham cracker pie crust
- 1 21 oz. can Blueberry pie filling
- 1/2 teaspoon Lemon juice
- 1 can Reddi-Wip
Instructions
- In a bowl, combine the cheesecake filling, lemon juice, and half of the blueberry pie filling. Stir until combined.
- Spoon blueberry cheesecake filling into your graham cracker piecrust and smooth top with the back of a spoon or spatula.
- Top pie with remaining blueberry pie filling, amount as desired
- Add Reddi-Wip around the edge of the pie.
- Serve and enjoy!
YOUR OWN NOTES
