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Export 9 ingredients for grocery delivery
Step 1
First, you’re going to want to make the blueberry pie filling.
Step 2
Combine 1/2 cup berries with the sugar in a pan. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
Step 3
In a separate, small bowl, mix together the cornstarch and water. Then mix it into the hot blueberry mixture.
Step 4
Continue to cook over medium heat until mixture gets thick and clear.
Step 5
When ready, immediately pour it into a large mixing bowl. Allow it to cool slightly, then fold in the remaining blueberries, lemon juice and butter. Chill for at least 1 hour.
Step 6
For the lemon cheesecake filling, mix together the cream cheese, condensed milk, lemon juice, sugar and vanilla extract until smooth and creamy. It may seem strange, but I love to do this in my Blendtec.
Step 7
When it’s finished, pour the cream cheese filling into the pie crust. Chill for at least 4 hours (I prefer overnight).
Step 8
Note: I usually prefer homemade graham cracker crusts, but in a pinch, I don’t hesitate to use store-bought crust which is what I did today.
Step 9
When ready to serve, pour the blueberry pie filling over the chilled cheesecake filling. I let mine sit for another hour or so in the frig, but you could serve immediately.
Step 10
Enjoy!
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