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“Looks and tastes like an upside-down blueberry cheesecake. When you are spooning the creamy topping over the fruit, make sure all of the topping is in place before you start to smooth it out.”
1hr 10mins

Ingredients Nutrition


  1. Prebake store-bought crust per package directions and let cool.
  2. In a saucepan, combine the blueberries and lemon juice; cover and cook over med to low heat until the blueberries are almost simmering in their own liquid.
  3. Mix the sugar and cornstarch together; then stir the mixture into the blueberries.
  4. Bring the blueberry mixture to a boil, stirring.
  5. Once the fruit starts to boil, lower the heat a little and cook, stirring nonstop, for 1 ½ minutes.
  6. Remove from the heat and stir in the vanilla.
  7. Scrape the fruit mixture into a shallow bowl and let cool for 15 minutes.
  8. Spoon the partially cooled pie filling into the cooled pie shell; smooth with a spoon.
  9. If you are using fresh berries, scatter them over the fruit filling and press them into the cooked berries; refrigerate 30-60 minutes.
  10. Meanwhile, make the topping—with an electric mixer, beat the cream cheese, sugars, and lemon zest together until smooth.
  11. Add in the sour cream and vanilla; blend briefly until smooth.
  12. Spoon the filling over the chilled pie and smooth the top with a spoon.
  13. Cover w/ loosely tented foil and refrigerate for 2 or more hours.
  14. Right before serving, garnish with blueberries or lemon zest.

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