NO-BAKE BLUEBERRY CHEESECAKE
Ingredients:
Crust:
1 1/4 c. graham cracker crumbs
6 T. unsalted butter, melted
1/4 tsp. floor cinnamon
Cream Cheese Combination:
1 (8 oz.) bundle cream cheese, softened
1/2 c. confectioners’ sugar
2 c. whipping cream
1/2 tsp. vanilla extract
3 T. granulated sugar
Blueberry Filling:
1 (21 oz.) can blueberry pie filling
Directions:
Put together the Crust:
-In a bowl, mix graham cracker crumbs , cinnamon, and melted butter. Mix with a fork till crumbs are moistened.
-Put aside 2 tablespoons of crumbs to sprinkle on the highest.
-Press crumb combination into the underside of a 9×9-inch pan that’s been sprayed with non-stick cooking spray.
Put together the Cream Cheese Combination:
-With an electrical mixer, cream collectively softened cream cheese and confectioners’ sugar till easy.
-In a separate bowl, whip the whipping cream, granulated sugar, and vanilla extract till stiff peaks type.
-By hand, combine collectively whipped cream and cream cheese combination till properly mixed.
Assemble the Yum Yum Layers:
-Unfold rather less than half the cream cheese/whipped cream combination evenly over the crust.
-Drop blueberry pie filling by massive spoonfuls on high of the cream cheese layer. Gently unfold blueberry pie filling evenly over the cream cheese layer.
-Prime blueberry layer with the remaining cream cheese/whipped cream combination. Gently unfold it evenly over the blueberry layer, overlaying it utterly.
-Sprinkle the highest with the two tablespoons reserved graham cracker crumbs.
-Cowl and refrigerate for a number of hours or in a single day earlier than serving.
