No-Bake Blueberry Cheesecake

1 graham cracker pie crust (6 oz)
1 package cream cheese, softened
1 can of sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 can (21 oz) blueberry pie filling
With a mixer, beat the cream cheese until frothy. Gradually stir in sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla. Pour into crust. Refrigerate at least 3 hours.
Once cooled, top with pie filling.