Mini No-Bake Cheesecake Pies

Place mini pie shells on large baking sheet, or two smaller baking sheets.

In the bottom of your blender, or in the bowl of your mixer, add softened cream cheese, sweetened condensed milk, vanilla, and lemon juice. Blend, or mix, until smooth and creamy.

Spoon 1/4 - 1/3 cup of cream cheese filling into each mini pie shell. Smooth top of each pie evenly. Chill 4 hours or overnight.

Create a guide out of aluminum foil by tearing off a 4 inch piece of foil. Fold in one inch increments then fold in half. Open foil up to create an "L" shape. Place on 1/4 of the top of each mini pie as a guide.

Fill the 1/4 inch opening with 1 Tablespoon of blueberry pie filling. Fill the remaining 3/4 of the top of each pie with cherry pie filling. Approx. 2 Tablespoons of pie filling.

In the bowl of your mixer add heavy whipping cream. With the wire whisk attachment, on high speed, mix whipping cream until it begins to thicken. Add vanilla and powder sugar. Continue whipping until stiff peaks form.

Place whipping cream in a pipping bag with a #13 open star tip. Pipe stars around the edge of each mini pie. Pipe around the blueberry pie filling to create the section for the stars. Pipe 3-4 stars on the blue section, and then pipe lines for the stripes on the cherries.

Chill until ready to serve.