NO BAKE BLUEBERRY CHEESECAKE

INGREDIENTS

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 8 ounces cream cheese, softened
• 21 ounce can blueberry pie filling
• zest of 2 lemons
• 1 tablespoon lemon juice
• 1 cup blueberries
• lemon slices, optional garnish

INSTRUCTIONS

1. Add heavy whipping cream to a mixer bowl and beat at low speed for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form.
2. Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering.
3. Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 ½- 2 minutes.
4. Add blueberry pie filling, lemon zest and lemon juice.
5. Continue to beat until well combined.
6. Fold in 2 cups of reserved whipped cream until thoroughly combined.
7. Fill pastry bags with blueberry filling and another with the remaining sweetened whipped cream.
8. Layer into 5 oz dessert glasses  or small bowls: blueberry filling, whipped cream, blueberries and repeat.
9. Garnish with more blueberries and a slice of lemon if desired.
10. Chill for 4 hours or overnight before serving.

NOTES

To Make a Pie: Prepare according to directions. Fill a prepared 9 inch graham cracker crust. Top with sweetened whipped cream. Garnish with fresh blueberries and lemon slices. Chill 6 hours or overnight before serving.

Variation: Add a layer of crushed graham crackers into the dessert glasses if desired.

Pie Filling: Any flavor of pie filling can be substituted.