Ingredients
Scale
- 16 oz (two 8-ounce blocks) Full-fat Cream Cheese, softened to room temperature
- 14 oz (one can) Sweetened Condensed Milk
- 21 oz (one can) Premium Blueberry Pie Filling
Instructions
- Step 1: Beat the Cream Cheese
Place the softened cream cheese in a large mixing bowl. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cheese on medium-high speed until it is completely smooth and fluffy. This step is crucial for avoiding lumps in your final cheesecake. Make sure to scrape down the sides of the bowl with a spatula to ensure every bit is aerated. - Step 2: Incorporate the Sweetened Condensed Milk
Turn the mixer to low speed and slowly pour in the sweetened condensed milk. Once the milk is added, increase the speed back to medium and whip the mixture for about 2 to 3 minutes. You want the consistency to be thick, glossy, and uniform. The acidity in the cheese reacts with the milk to help the dessert set without needing gelatin or eggs. - Step 3: Layer and Chill
Take a glass dish or individual ramekins and pour the creamy mixture into the base. Smooth the top with a spoon. Open your can of blueberry pie filling and gently spread it over the cream cheese layer. For a marbled effect, you can use a knife to swirl some of the berries into the cream. Place the dish in the refrigerator for at least 4 hours, or preferably overnight, to allow the cheesecake to firm up perfectly before serving.
- Cook Time: 15 minutes