Throwback Thursday -- Blueberry Cream Cheese Pie
Throwback Thursday -- Blueberry Cream Cheese Pie
Blueberry Cream Cheese Pie
Ingredients:
1 Graham cracker pie crust 9 inch
1 Philadelphia Cream Cheese 8 oz.
1 Can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla flavoring
1 Can Blueberry Pie Filling
Directions:
Mix the cream cheese and condensed milk together
Add the lemon juice and vanilla flavoring
Mix until smooth
Put the cream cheese mix into the pie crust
Refrigerate 3 to 6 hour until the cream cheese sets
Put the blueberry pie filling on top
Refrigerate until ready to serve ( I usually let it refrigerate overnight)
Serve and Enjoy !!!
Marie
Note: You can substitute the blueberries for cherries and this makes a
Cherry cream cheese pie.
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Calvin and Marie Towe
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Cream Cheese Blackberry Pie Recipe - DELICIOUS Berry Pie!!
FULL RECIPE HERE:
A tasty and fruity pie is the perfect summer time dessert! This blackberry and cream cheese pie will not be beat! It's packed full of sweet blackberries and filled with a lemon-y cream cheese! And nothing beats a homemade butter crust; this one is golden and perfect!
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The BEST Blueberry Pie
Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead.
Full Recipe:
Perfect Pie Crust Recipe:
Let me know what other tasty pies I should make videos for in the comments!
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Blueberry Cream Cheese Coffee Cake with Lemon Icing!
A light and decadent lemon blueberry cream cheese coffee cake recipe, perfect for a springtime brunch or dessert!
FULL RECIPE and INSTRUCTIONS:
Don't forget to SUBSCRIBE!
Ingredients:
Lemon Sour Cream Cake Layer
¾ cup granulated sugar
1 tbsp lemon zest
2 large eggs - room temperature
1 tsp pure vanilla extract
⅓ cup vegetable oil
½ cup sour cream - room temperature
1 ½ cup all-purpose flour - (192g)
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Blueberry Cream Cheese Filling
8 oz. cream cheese - softened
¼ cup granulated sugar
1 large egg - room temperature
1 tsp pure vanilla extract
1 cup blueberries - fresh, or thawed from frozen and drained
Crumb Topping
¼ cup salted butter - cold, cut into small cubes
¼ cup granulated sugar
¾ cup all-purpose flour - (96g)
Lemon Icing
2 ½ cups powdered sugar, sifted - (282g)
3-4 tbsp fresh lemon juice
FULL INSTRUCTIONS AND TIPS:
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Low Carb BLUEBERRY CHEESECAKE BARS ???? The BEST Keto Blueberry Cheese Cake Bar Recipe!
Use code HIGHFALUTIN60 to get 60% OFF + FREE SHIPPING on your Green Chef box at
Keto BLUEBERRY CHEESECAKE BARS - The BEST Low Carb Blueberry Cheesecake Bar Recipe!
This recipe brings the flavor and creamy texture of cheesecake to an easy-to-eat and easy-to-make dessert. The berry swirl looks beautiful and adds the delicious, sweet flavor and healthy anthocyanins berries supply. If you’re wanting a little crunch, add 1/2 cup of finely chopped pecans to the crust mixture. These bars store well in the refrigerator, but it’s best to eat them within a week. Freezing can cause the cream cheese to break.
*LOW CARB BLUEBERRY CHEESECAKE BARS*
by Highfalutin’ Low Carb
INGREDIENTS FOR THE BLUEBERRY COMPOTE:
2 cups blueberries, fresh or frozen
2 teaspoons powdered erythritol or allulose
2 tablespoons lemon juice
Zest of 1 lemon
INGREDIENTS FOR THE CRUST:
2 cups almond flour
2 teaspoons powdered erythritol or allulose
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) butter, melted
INGREDIENTS FOR THE FILLING:
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup powdered erythritol or allulose
2 teaspoons vanilla extract
TO MAKE THE COMPOTE:
In a small saucepan, combine all the ingredients and cook over medium heat for 15 minutes, stirring occasionally.
TO MAKE THE CRUST:
1. While the compote cooks, preheat the oven to 350°F, and butter a 9-by-13-inch baking dish.
2. In a large bowl, combine all the ingredients and stir well to combine. Press the mixture into the buttered baking dish to make a crust. Bake at 350°F for 12 minutes. Remove from the oven.
TO MAKE THE FILLING:
3. In a large mixing bowl, combine all the ingredients and use a hand mixer to mix well. The cheesecake filling should be light and fluffy, but don’t overmix.
4. Pour the filling into the prebaked crust and use a spatula to spread it evenly.
5. Spoon the blueberry compote over the top of the filling. Use a knife to swirl the
compote into the filling.
6. Bake for 35 to 40 minutes or until the cheesecake is set. When cool, chill in the refrigerator for at least 1 hour to set.
SUBSTITUTION TIP:
Try this recipe with your favorite berries. Blackberries, strawberries, blueberries, or a frozen berry medley work great.
Makes 12 servings.
NUTRITION PER SERVING:
Calories: 324
Total Fat: 31
Total Carbs: 8g
Fiber: 2g
Net Carbs: 6g
Protein: 6g
Erythritol: 9g
Macronutrients: Fat: 83%; Protein: 7%; Carbs: 10%
#cheesecakebars #lowcarbcheesecake #ketocheesecake
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*Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with, or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I present are solely my own.*
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Lemon Cream Cheese Pie Recipe
Vea este video en español -
SUB HERE -
This pie is ultra easy to make and it is also a huge hit. If you like lemon pie you will love this. You can either leave it in the fridge
overnight or you can freeze it like I did. Enjoy!
Serves eight
1 Graham cracker or cookie pie shell
8 oz. cream cheese -- room temperature
14 oz. can of condensed sweetened milk
½ tsp. lemon zest
½ tsp. vanilla extract
½ cup of freshly squeezed lemon juice
Berry Coulis - optional
Place the cream cheese in a bowl and cream it.
Slowly add the condensed milk, while you are beating the cheese.
Add the zest, vanilla and lemon juice. Mix well.
Pour the filling into a graham cracker pie shell. If you are using a coulis, drizzle it on the pie and marble it with the tip of a knife.
Loosely cover the pie pan with aluminum foil -- making sure not to touch the filling. Place it in the fridge overnight or freeze it for at least 6 hours.
Serve and enjoy!
Pie no coulis - CALORIES 380.98; FAT 20.43 grs (sat 9.74; mono 7.75; poly 0.94); PROTEIN 7.12 grs ; FIBER 0.49 grs; CARBS 44.51 grs; CHOLESTEROL 49.04 mg; IRON 0.83 mg; SODIUM 268.40 mg; CALCIUM 179.44 mg
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