No Bake Lemon/Blueberry Cheesecake Pie (Sugar free options)

I've been wild about no bake cheesecakes for a long time, but am always willing to try ANOTHER new recipe! 

I enjoy the simple recipes from Amanda at I am baker and this is just another one that invited me to whip it up. 

I revised it a bit by using less cream cheese and powdered sugar...

and I used SUKRIN icing sugar free powdered sugar.  

(Info below comes from Netrition website)...

Sukrin Icing is finely ground Sukrin with a little bit of added Stevia. Sukrin Icing is a natural origin powdered sugar alternative that dissolves easily and is perfect for no-bake desserts or cakes, butter cream and cream cheese frosting, and iced teas. Sukrin is made of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process. A small amount of steviol glycosides is added to obtain the same sweetness as regular powdered sugar.

I find it works well when I need something sugar free....

I also decided to add a few fresh blueberries that I'd just gotten from our local farmer's market.  I love the lemon/blueberry combo! 

Anyway...this dessert is very fluffy and simple to put together. Lemon is always a refreshing summer flavor! 

You decide how much LEMON you want by adding more or less of the powdered sugar, and also adding lemon extract, or choosing not to. 

And I think nothing beats the flavor of fresh squeezed lemons! 

Kudos to this awesome recipe! 

The blueberries are optional...

This recipe kept very nicely in the fridge for 5 days! 

Amanda's recipe has a fuller pie filling and she also shares a recipe for a Shortbread crust. MMM! 

NO BAKE LEMON/BLUEBERRY CHEESECAKE PIE 

2 pkgs. (8 ozs. each) cream cheese, softened to room temp

3/4 heaping c. powdered sugar, or more to taste

(or Sukrin icing sugar for sugar free) 
juice of 1 lemon, just about 1/4 c. 
1 tsp. lemon extract
yellow food coloring, optional 
2 c. (sugar free) whipped topping (more to garnish)
3/4 c. fresh blueberries, washed and dried 
lemon slices for garnish, optional 
8" prepared graham cracker crust

In a large bowl, beat cream cheese until it's light and smooth. Add powdered sugar, lemon juice and lemon extract; beat until blended well.  (If using food coloring, add a few drops now). Fold in whipped topping by hand, then fold in blueberries; pour mixture into prepared pie crust. Refrigerate for at least 2 hours before serving. Serve with remaining whipping topping; adding a lemon slice for garnish, if desired. 
(Add some fun by making a twist)


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