NO-BAKE BLUEBERRY

I love super easy dessert recipes, especially ones that look like I spent way more time and effort than I actually did. Yup, I’m all about the lazy, especially in the summertime. It’s already hit the 100s here in Phoenix, and I have zero desire to heat up my house by using the oven.

Just a quick blast in a food processor to make the crust, a hand mixer to blend up the filling, and that’s IT! Chill it for a few hours then top with some blueberry filling. Slice it, and devour!

This would be awesome for a summer barbecue, or Mother’s Day, or any time you need an impressive, delicious but super easy dessert!

Kylee’s Notes & FAQs

• Make this into mini cheesecakes: Halve the recipe, and use a mini cheesecake pan. SO FUN AND CUTE!!
• You could use any kind of cookie for a crust – vanilla wafer cookies work really well as a base too!
• Use cherry pie filling or apple – if using apple – add a little cinnamon to the cheesecake batter.

Ingredients

• ▢18 graham crackers whole
• ▢1/2 cup butter 1 stick, melted
• ▢8 oz cream cheese brought to room temperature
• ▢1 cup heavy cream
• ▢1 cup powdered sugar
• ▢1 tsp vanilla extract
• ▢1 ½ cups blueberry pie filling

Instructions

• Crush graham crackers in a food processor or blender until you have a fine crumb.
• Pour melted butter into processor and pulse until incorporated with graham cracker crumbs.
• Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
• Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.

• Combine cream cheese, cream, powdered sugar and vanilla in a bowl.
• Beat with a mixer until completely creamy and mixture is stiff.
• Pour cream cheese mixture into crust and spread until even.
• Refrigerate at least two hours.
• Top with blueberry pie filling.