• 2 deep-dish pie shells (unbaked)
• 1 cup pecans, chopped, divided
• 8 oz. cream cheese, room temperature
• 2 cups confectioners' sugar
• 16 oz. whipped topping
• 21 oz. can blueberry pie filling
Blueberry Cream Cheese Pie
This quick no-bake cheesecake recipe is topped with blueberries and whipped topping to create a sweet and creamy flavor that will surely satisfy your love of blueberries!
Ingredients
Directions
1. Preheat oven to 325°F. Put 1/2 cup pecans into each pie shell. Bake pie shells until lightly browned. Let them cool.
2. Mix cream cheese and sugar with an electric mixer until smooth. Pour into cooled pie shells.
3. Add a layer of whipped topping, then a layer of pie filling. .
4. Top with another layer of whipped topping.
5. Chill for 1 hour before serving.
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