This No Bake Vanilla Bean Cheesecake Blueberry Pie is a delightful dessert that is easy to make and perfect for any occasion. With its creamy vanilla flavor and a burst of blueberry goodness, it’s a treat that everyone will love. Best of all, there’s no baking involved!
Why Make This Recipe
You should make this recipe because it’s simple and delicious. It takes very little time to prepare, and you don’t need an oven! Plus, the combination of creamy cheesecake filling with the sweet blueberry pie topping makes for a truly delightful dessert that can impress anyone.
How to Make No Bake Vanilla Bean Cheesecake Blueberry Pie
Ingredients:
- 1 cup heavy cream
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 cup sugar
- 1 vanilla bean (seeds scraped)
- 1 cup graham cracker crumbs
- 1 (20-ounce) can Lucky Leaf blueberry pie filling
Directions:
- In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Set aside.
- In another clean bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and vanilla bean seeds until smooth. Make sure to scrape the sides of the bowl and beaters as needed.
- Fold in 1/3 of the whipped cream to lighten the mixture. Then, add the remaining whipped cream gently, folding until the filling is light and fluffy.
- Using 2 mason jars, pour the filling into each glass, layering it with graham cracker crumbs and blueberry pie filling.
- Serve chilled.
How to Serve No Bake Vanilla Bean Cheesecake Blueberry Pie
You can serve this dessert in mason jars or on dessert plates. It’s great on its own, but you can also add a sprig of mint on top for garnish. It’s always a crowd-pleaser at parties or family gatherings!
How to Store No Bake Vanilla Bean Cheesecake Blueberry Pie
Store any leftovers in the refrigerator. Make sure to cover them with plastic wrap or a lid to keep them fresh. This dessert is best enjoyed within a few days.
Tips to Make No Bake Vanilla Bean Cheesecake Blueberry Pie
- Make sure your cream cheese is at room temperature for easier mixing.
- Whip the cream until stiff peaks form to ensure a light and airy filling.
- If you prefer a bit of crunch, reserve some graham cracker crumbs to sprinkle on top before serving.
Variation
Feel free to change the topping if you want! Instead of blueberry pie filling, you can use strawberry, cherry, or even a mix of fresh berries.
FAQs
1. Can I make this cheesecake in advance?
Yes! This cheesecake can be made a day ahead of time. Just make sure to store it in the refrigerator.
2. What if I can’t find vanilla beans?
You can use vanilla extract as a substitute. About 1 teaspoon of vanilla extract can replace one vanilla bean.
3. Can I freeze this cheesecake?
Yes, you can freeze it! Just make sure to store it in an airtight container. Thaw it in the refrigerator before serving.
This simple and delicious No Bake Vanilla Bean Cheesecake Blueberry Pie is sure to be a hit! Enjoy making and sharing this delightful dessert!
No Bake Vanilla Bean Cheesecake Blueberry Pie
Ingredients
Cheesecake Filling
- 1 cup heavy cream Must be whipped until stiff peaks form.
- 1 package (8-ounce) cream cheese, at room temperature Ensure it is soft for easier mixing.
- ½ cup sugar
- 1 vanilla bean (seeds scraped) Can substitute with 1 teaspoon of vanilla extract.
Crust and Topping
- 1 cup graham cracker crumbs Reserve some for garnish.
- 1 can (20-ounce) Lucky Leaf blueberry pie filling Can substitute with other fruit pie fillings.
Instructions
Preparation
- In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese, sugar, and vanilla bean seeds until smooth, scraping the sides as needed.
- Fold in 1/3 of the whipped cream to lighten the mixture, then gently fold in the remaining whipped cream until the filling is light and fluffy.
Assembly
- Using 2 mason jars, layer the cheesecake filling with graham cracker crumbs and blueberry pie filling.
Serving
- Serve chilled, optionally garnished with a sprig of mint.
