Blueberry Key Lime Cheesecake

One word describes this one. YUMMY! This is a must try. Although I wish I would have got a better picture to do this justice before posting. I was too excited to share to wait any longer.

Blueberry Key Lime Cheesecake


  • 30 Vanilla Cream Filled Cookies
  • 1/4 Cup Butter, Melted
  • 3 – 8 Oz. Packages of Cream Cheese, Softened.
  • 3/4 Cup Sugar
  • 3/4 Cup Sour Cream
  • 1/3 Cup Lime Juice
  • 1/4 Cup Flour
  • 3 Eggs
  • 1 Tablespoon Lime Zest
  • 1 – 21 Oz. Can Blueberry Pie Filling
  • Whipped Cream
  • Lime Slices
  • Green Gel Food Coloring


  1. Place a baking sheet with some water in it (about half full) on lower rack of oven. Pre-heat the oven to 325 degrees. This recipe uses. 13X9 glass pan. Spray with non-stick spray.
  2. Place the cookies (cream included) in a food processor and pulse until crumbed.
  3. Stir together the crumbs and melted butter and press into the bottom of the greased pan.
  4. Beat the cream cheese until creamy. Add the sugar and sour cream and beat again until smooth.
  5. Add the lime juice, zest and flour and beat again until mixed in thoroughly.
  6. Add the eggs one at a time and beat gently after each one. Do not over beat but make sure the eggs are mixed in.
  7. Add green food coloring to the cheesecake mixture (if desired).
  8. Spread the cheesecake batter over the crust in pan.
  9. Drop 1 cup of blueberry pie filling over random spots on the mixture and use a knife to carefully swirl the filling into the cheesecake.
  10. Place pan directly on rack above water filled baking sheet. Bake for 45 minutes. Remove immediately and let cool on wire rack for one hour then refrigerate until completely cooled.
  11. Cut and serve with whipping cream, pie filling and lime wedges.
  12. ENJOY!!


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