No-Bake Fruit Pie Filling Cheesecake

I had strawberry and blueberry fruit pie fillings left over from Brooke's cheesecake bites and wanted to use them up. I saw a recipe for no-bake cheesecake that incorporated pie filling into the cheesecake mixture that I loosely followed. Since I only had about 2/3 of each of the fillings left I decided to make the cheesecake mixture as written and then divided it in half. I added the leftover pie fillings to each half and made 2 smaller pies instead of a full 9" pie pan. 

Here's the recipe if I was only making one pie using 1 full can of pie filling:

2 blocks cream cheese, room temperature

1 (14 oz.) can sweetened condensed milk

1/4 cup sugar

1 can fruit pie filling 

1 (8 oz) container Cool Whip, divided

9" graham cracker pie shell

Whip the cream cheese until it's soft and fluffy. Add in the sweetened condensed milk and sugar, beat to combine completely. Add the pie filling and beat until completely combined. Fold in 1/2 container of Cool Whip. Spoon it into the prepared pie shell and refrigerate a few hours for it to firm up. Top with the remaining Cool Whip if desired. 

I froze the pies before remembering to take pictures - I'll top with cool whip and thaw before serving.

9.10.24: TT practicing with decorating tips

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9.10.20: organizing and defrosting the deep freezer

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9.10.16: pineapple upside-down cake cocktails