Blueberry Cheesecake
Blueberry Cheesecake is among the many go-to desserts I make because it’s quick and easy to prepare, not to mention DELICIOUS. 🙂
With only 4 ingredients, you can whip this up in minutes. The only hard part is waiting for the filling to set as it chills in the refrigerator.
This is a great dessert to bring to potlucks too. Make it the night before and you don’t have to worry about cooking anything the next day (bonus!).
Give my recipe a try. I think you’ll like it. 🙂
Blueberry Cheesecake
Ingredients:
1 ready-made graham cracker pie crust
8 oz. cream cheese, softened at room temperature
12 oz. Cool Whip Whipped Topping
1 can blueberry (extra fruit) pie filling
Directions:
Place the pie crust into a COLD oven. Pre-heat your oven to 250 degrees. As the oven heats up, the pie crust is toasting and getting nicely browned. As soon as the oven reaches 250 degrees, turn it off and take the pie crust out of the oven. Let the crust cool completely.
This photo shows two crusts — I baked one for Blueberry Cheesecake and the other for my Mandarin Pie (see Desserts for that delicious recipe).
While the crust is cooling, make the filling.
Place the softened cream cheese into a mixing bowl.
Using a hand mixer, mix the cream cheese until creamy.
Add the Cool Whip to the mixing bowl.
Mix the Cool Whip and cream cheese until creamy.
Scoop the cream cheese mixture into the cooled pie crust, coming to about 1/2 inch from the top of the crust (you want to leave some room for the blueberry filling).
Top the cream cheese mixture with the blueberry filling.
Yum! Don’t you want to dig right in?
You can eat this right away, but it’s better if you let the filling set up a bit. Cover the cheesecake with the plastic lid that comes with the crust. Refrigerate for at least 30 minutes (an hour or two is even better) then slice, serve, and ENJOY!
Want a fork? 😀
Be sure to check out my recipe for Mandarin Pie!
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