Lemon Blueberry Cheesecake Pie -

A slice of creamy pie topped with whipped cream, blueberry sauce, and a blueberry, served on a yellow plaid plate with fresh blueberries and a lemon slice, with a fork beside it.

Lemon Blueberry Cheesecake Pie

This easy Lemon Blueberry Cheesecake Pie is a no-bake filling dessert made with creamy lemon filling and topped with Blueberry Fruit Filling. Perfect for Easter, spring, and family gatherings!

Print Recipe Pin Recipe

Prep Time 15

chill time 3

Total Time 3 15

Servings: 8 slices

Equipment

Pie dish

Ingredients

▢ 1 prebaked frozen pie crust 9-inch, cooled or graham cracker crust
▢ 8 oz cream cheese softened
▢ 1/2 cup powdered sugar
▢ 1 teaspoon vanilla extract
▢ 1 tablespoon lemon juice about 1/2 of a lemon
▢ 1 cup Lucky Leaf Lemon Fruit Filling
▢ 1 cup whipped topping like Cool Whip
▢ 1 cup Lucky Leaf Blueberry Fruit Filling

Method

In a bowl beat cream cheese and powdered sugar until smooth using an electric mixer.
Mix in vanilla, lemon juice, and lemon fruit filling.
Fold in whipped topping until fluffy.
Spread the lemon filling into prebaked pie crust.
Spoon the blueberry fruit filling over top.
Chill 2–3 hours up to overnight or until set.
Garnish with fresh blueberries, lemon slices, lemon zest or whipped cream, slice and enjoy!

Nutrition

Calories: 353kcalCarbohydrates: 47gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 269mgPotassium: 108mgFiber: 1gSugar: 32gVitamin A: 395IUVitamin C: 1mgCalcium: 47mgIron: 1mg

Notes

Storage

Store covered in the refrigerator for up to 3–4 days. This pie is best served chilled.

Pin Recipe

Tried this recipe?

Post a pic and mention @StephGigliotti, I'd love to see it!