73 blueberry cheese pie crust Recipes

white baking chocolate, chopped, whole fresh strawberries , halved lengthwise, reduced-fat graham cracker crust (8 inches), sliced fresh strawberries, reduced-fat cream cheese, cubed, sugar, cold fat-free milk, instant white chocolate pudding mix, fresh or frozen blueberries

cream cheese (softened ), white sugar, vanilla extract, lemon extract, heavy cream, blueberry pie filling, prepared graham cracker crust

refrigerated pie crusts, mascarpone cheese, room temperature (about 8 oz), heavy whipping cream, chilled, sugar, vanilla extract, grated fresh lemon rind, strawberry, quartered, raspberries, blueberries, blackberry

cream cheese, softened, milk, jello sugar-free vanilla pudding (1 package), fresh fruit (i like to use either strawberries or blueberries), graham cracker pie crust

white chocolate chips, cream cheese, cubed & softened, carton cool whip, crumb pie crust, any flavor, strawberries or raspberries or blueberries, with sweetened juice

graham cracker crumb crust (or can use chocolate or vanilla flavor, i like the chocolate), philadelphia cream cheese, softened, philadelphia cream cheese, softened, sugar (must be sifted), vanilla, fresh lemon juice, soft butter, cool whip frozen whipped topping, thawed, divided (return the remaining half of the cool whip to the freezer and use for the next time), pie filling (use favorite flavor , i like cherry or blueberry)

pastry for single-crust pie (9 inches), cream cheese, softened, sugar, vanilla extract, almond extract, divided, fresh blueberries, fresh raspberry, ripe peaches or 1 medium nectarine, peeled and sliced, apricot preserves

pastry for single-crust pie (9 inches), cream cheese, softened, sugar, vanilla extract, almond extract, divided, fresh blueberries, fresh raspberries, ripe peach or nectarines, peeled and sliced, apricot preserves

pecans chopped, cream cheese, sugar, tub of cool whip, vanilla, pie filling (cherry, blueberry, your choice), graham cracker crust

chocolate sandwich style cookies (oreo cookies work the best), melted butter or 1/2 cup margarine, cream cheese, softened, lemon juice, vanilla (can use 1-1/2 tablespoon), whipping cream , unwhipped, sugar (or use 2/3 cup confectioners ), cherry pie filling (or use blueberry pie filling)

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.