NO-BAKE BLUEBERRY CHEESECAKE

NO-BAKE BLUEBERRY CHEESECAKE

material:

crust:

1 1/4 c. Graham’s Breadcrumbs
6 T. unsalted butter, melted
1/4 teaspoon cinnamon

Cream cheese mix:

1 package (8 oz) cream cheese, softened
1/2 c. icing sugar
2c. Whipped cream
1/2 teaspoon vanilla extract
3 tablespoons granulated sugar

Blueberry filling

1 can (21 oz) blueberry pie filling

NO-BAKE BLUEBERRY CHEESECAKE

Instructions:

Prepare the crust.
Combine graham cracker flour, cinnamon and melted butter in a bowl. Mix with a fork until the crumbs are moistened.
Set aside 2 tablespoons of bread crumbs and sprinkle on top. Press bread crumb mixture into bottom of 9-inch-by-9-inch skillet sprayed with nonstick cooking spray.
Prepare cream cheese mixture.
Using an electric mixer, beat softened cream cheese and powdered sugar until smooth.
In a separate bowl, add fresh cream, granulated sugar, and vanilla extract, and mix well until stiff peaks form.
Mix the heavy cream and cream cheese mixture by hand until well blended.
yum yum Assemble layers.
Spread half of the cream cheese and whipped cream evenly over the batter. Spread a large spoonful of blueberry pie filling over the cream cheese layer. Carefully spread the blueberry pie filling evenly over the cream cheese layer.
Top the blueberry layer with the remaining cream cheese and whipped cream mixture. Gently spread evenly over blueberry layer to cover completely.
Sprinkle the reserved 2 tablespoons of the graham cracker flour over the top. Cover and refrigerate for several hours or overnight before serving.