Blueberry Cream Cheese Pie - J.W. Renfroe Pecan Co.

September 15, 2021

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!


• 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


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.

Also in Recipes

Salmon with Pecan Honey Glaze
Salmon with Pecan Honey Glaze

January 05, 2022

Make your New Year's Resolution easy! This healthy salmon recipe is delicious and filled with protein, healthy fats, and omega-3 fatty acids.

Read More

Whopper Cookies
Whopper Cookies

December 20, 2021

All of your favorites in one cookie! This whopper cookie recipe includes peanut butter, chocolate chips, pecans, and raisins.

Read More

Six Layer Cookie Bars
Six Layer Cookie Bars

December 17, 2021

Six layers of delectable sweetness! This unique cookie bar recipe is fun and easy to make.

Read More