Everybody needs a couple of semi-natively constructed formulas available to their no matter what and this is one of mine. A straightforward graham saltine outside layer is prepared, topped with an extremely basic no-heat cheesecake layer, and afterward everything is done off with blueberry pie filling and chilled until you are prepared to serve.
It begins with an essential graham saltine hull – graham wafers, sugar, and spread. I like to utilize my sustenance processor through and through. Begin by beating the graham wafers until they are finely ground and afterward include the sugar and liquefied margarine (all the exact estimations are incorporated on the formula beneath).
You will require two bundles of cream cheddar – I utilized Neufchatel cream cheddar, the less fat assortment – a holder of solidified whipped besting (otherwise known as Cool Whip) and a jar of blueberry pie filling. You'll additionally need to get the powdered sugar and vanilla concentrate from the wash room.
Spoon the blueberry pie filling over the top and utilize a blade or counterbalance spatula to softly spread it out. Spread the dish with cling wrap and pop it in the cooler to chill for a few hours or stunningly better, medium-term.
It will cut and serve wonderfully. I cherish its vibe, its flavor, every last bit of it! Continuously a group pleaser.
Also try our recipe Blueberry Jamboree
This Easy Blueberry Cheesecake Dessert with a light and creamy no-bake cheesecake layer is a fabulous make-ahead dessert choice for any time of year!
INGREDIENTS
FOR THE GRAHAM CRACKER CRUST:
- 18 full sheets (2 sleeves) graham crackers, finely ground (approximately 3 cups)
- 1/2 cup butter melted
- 1/3 cup sugar
FOR THE CHEESECAKE:
- 2 (8 ounce) packages cream cheese, softened
- 1 cup confectioners' sugar
- 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
- 2 teaspoons vanilla
- 1 (21 ounce) can blueberry pie filling
INSTRUCTIONS
- Preheat oven to 350 degrees F.
FOR THE CRUST:
- Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13" x 9" baking dish and press down firmly to form crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.
FOR THE CHEESECAKE FILLING:
- Use an electric mixer to beat together the cream cheese, sugar and vanilla. Use a spoon to fold in the whipped topping and mix until well combined. Carefully spread cheesecake mixture over prepared crust.
- Spoon blueberry topping on top of filling, spreading out evenly. Cover and refrigerate for several hours or overnight. Slice into squares and serve.
RECIPE NOTES
Total time does not include chilling time. Should be made several hours or a day in advance.
Can substitute 3 cups of homemade whipped cream for the frozen whipped topping, if preferred
Read more our recipe : Blueberry Peach Smoothie
For more detail : https://bit.ly/2zZOD4Z
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