16 blueberry cheesecake pie and crust Recipes

graham cracker pie crust, cream cheese, softened, sugar, eggs, beaten, blueberry pie filling, frozen non-dairy whipped topping, thawed

blueberries (fresh or frozen ), powdered sugar, water, sugar, light cream cheese, softened, egg yolks, low-fat milk, heavy whipping cream, half-and-half cream, irish cream (optional), graham cracker pie crust (pre-made )

graham cracker pie crust, cream cheese (softened ), sugar, sour cream, vanilla extract, cool whip, cherry pie filling or 1 can blueberry pie filling or 1 can fresh strawberries

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

cream cheese, softened, sugar, vanilla extract, eggs, graham cracker crust, blueberry pie filling, divided

cream cheese, softened, sugar, vanilla extract, eggs, lightly beaten, graham cracker crust (9 inches), blueberry pie filling, divided

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

prepared graham cracker pie crust, kraft philadelphia ready -to-eat cheesecake filling, fresh fruit of your choice or pie filling, i used a fresh peach and blueberries

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)

comstock or wilderness blueberry pie filling, divided, grated lemon rind (optional), divided, deep dish or 10-inch) unbaked pie crust, cream cheese, softened, sweetened condensed milk (not evaporated milk), lemon juice, vanilla extract, eggs

blueberry pie filling, pre-made graham cracker crusts, ice cream, sugar, instant cheesecake or vanilla pudding mix, heavy whipping cream, milk, vanilla extract

philadelphia cream cheese, softened, sugar, thawed cool whip topping, divided, honey maid graham cracker pie crust, boiling water, strawberry gelatin, ice cube, blueberries, strawberries, halved

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.

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)