No Bake Key Lime Cheesecake Pie

I hope you had a wonderful Labor Day weekend!  We enjoyed ours, and due to a last minute change in plans, I had to come up with a quick dessert to take to a picnic.

I only had about 5 hours notice, and it was SO. HOT. I couldn't think of baking anything!  I took a quick look in my pantry, and thankfully I had stocked up on pre-made graham cracker crusts.  I decided a cream pie would be quick, and as I checked my canned pie fillings, I saw a can of Key Lime Crème pie filling I had bought last month.  I always make my own Key Lime pie filling, but I had never seen it in a can before!  So into the cart it went, because I was curious to see if it was any good.  It is made by Duncan Hines, and I got mine at Meier.  

I only had 1 can, so I knew I had to add something else.  I always keep cream cheese in the fridge, so I took 2 pkgs. out, and was debating how to make a key lime cheesecake filling when I spotted a few cans of sweetened condensed milk in the pantry.  Voila!  The dessert was born!  I pulled a tub of Cool Whip out of the freezer, and an hour later was ready to assemble the pie.

There was a lot of filling, and you can't really tell from the picture, but I mounded it all up nice and high like a Mile High Pie!  It was nice and thick and creamy - and I saved the last little bit for me to sample.  The crust wasn't gluten free, but the filling was, and it was quite delicious!

It only took a few minutes to mix up, and I put it right in the fridge to set.  I like creamy pies to set up nicely, and not run when you slice it.  In fact, I like all my pies that way!  Too much juice just makes a soggy mess!  So I was hoping it would set up nice and firm, and it did!

Here is a fresh slice of pie, and look how creamy and yummy it looks!  Everyone loved it!  It had a nice hint of lime, not as much as a regular key lime pie, but still you could definitely taste it.  It was cold, creamy, and very refreshing!  I think you will like it!  And it couldn't be much easier to whip up!

Here is the recipe:

For a printable version, please click HERE.

I am linking this up to Meal Plan Monday #129 at Southern Bite.

For more ideas on what to serve this week, check out my Weekly Menu Plans.  Click HERE to see this week's menu plan.  Hope you find something you like!

Blueberry Cheesecake

I guess I am on a blueberry kick right now.

I was supposed to make Cherry Cheesecake for Sunday night's dessert, but as I was pulling ingredients out of the fridge and the pantry, I decided blueberry cheesecake sounded better.  And a nice, cold, creamy slice of blueberry cheesecake really hit the spot Sunday night!  And Monday night too!

I made this gluten free, but all you need to do to make it with gluten is to use regular graham cracker crumbs.  We couldn't really tell much difference!  It is a simple, creamy dessert to make and enjoy!  All you have to do is make it early in the day to give it time to chill.

Blueberry Cheesecake

2 cups gluten free graham cracker crumbs

1/4 cup sugar

1 stick of butter or margarine, melted

2 ( 8 oz. ) pks. cream cheese, softened

1/2 cup sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

2 eggs

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla

1 can blueberry pie filling

1. In a medium sized bowl,  combine graham cracker crumbs, 1/4 cup sugar, and melted margarine.  Press into 9" pie plate, covering the bottom and partway up the sides.

2.  Bake at 325 degrees for 10 minutes.  Remove from oven.

3.  In a mixing bowl, cream together the cream cheese, sugar, lemon juice, and vanilla.  Beat until smooth and creamy, about 1 minute.

4.  Add eggs, 1 at a time, and mix well after each addition.

5.  Pour cream cheese mixture into pie plate.  Bake at 350 degrees for 30 minutes, or until almost set in the middle.  Top should be light golden brown.  Remove from oven.

6.  Combine sour cream, sugar, and vanilla in medium sized bowl.  Carefully spread on top of hot cheesecake.  Return the cheesecake to the oven, and bake for 10 more minutes.

7.  Remove cheesecake from oven and let cool for 30 minutes.  Then refrigerate for at least 4 hours.

8.  Spread blueberry pie filling on top of cheesecake.  Serve, or return to refrigerator covered with plastic wrap.

9.  You can top the cheesecake with dollops of whipped cream if you'd like!