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Easy Blueberry Swirl Cheesecake

(4 Votes)
Updated May 17, 2018
40 Min

A ready-made crust and canned pie filling take care of most of the fuss in our Easy Blueberry Swirl Cheesecake. This creamy cheesecake is as easy as one-two-three and tastes as good as a ten!

What You'll Need

  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 1 (9-inch) graham cracker crust
  • 1 (21-ounce) can blueberry pie filling, divided

What to Do

  1. Preheat oven to 350 degrees F.
  2. Beat cream cheese at medium speed with an electric beater until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla.
  3. Pour cream cheese mixture into graham cracker crust; spoon 2/3 cup blueberry pie filling over cream cheese mixture. Swirl gently with a knife to create a marbled effect. Cover remaining pie filling, and store in refrigerator.
  4. Bake cheesecake 40 minutes or until center is set. Let cool completely in pan on a wire rack. Cover and chill 8 hours. Spread reserved pie filling over cheesecake before serving.


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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Do you think I can substitute CHERRY pie filling (sugar-free) for the blueberry filling ? I want a red dessert to serve to a group?

Sure you can! Just make sure you use the same amounts. We have not tried this recipe with sugar free filling, so the taste will not be the same. However, you can almost always substitute flavors. Thank you for your question and enjoy!

This is my easy 1, 2, 3 cheesecake I go to and get requests to make all the time.

I followed the recipe with the exception I used fresh blueberries and made my own pie filling with them. I also made one using fresh strawberries and making my own pie filling with the fresh strawberries. Next time I am going to try using fresh raspberries and fresh blackberries. I have to say that the cheesecake wa delicious with the blueberries and strawberries. Was not too sweet neither but then again I used Splenda in place of sugar.


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