Rabu, 10 April 2019
sweet dreams are fabricated from this! You’ve gotta do this creamy blueberry cheesecake dessert! It whips up in only a few mins and is completely scrumptious and addicting.
In truth, that is such an easy idea, my ten-12 months-antique basically made this by means of herself! i like that those elements are easy to locate and can be tailored to your circle of relatives’s tastes with specific pie fillings like strawberry (or you may even use beaten pecans for a gluten-unfastened nut crust!). Plus, if whipped topping isn’t your favourite, replacement with some cups of selfmade whipping cream as an alternative!
INGREDIENTS :
- 3 cups crushed graham cracker crumbs (or 2 sleeves of graham crackers, crushed)
- 3/4 cup butter, melted
- 1/3 cup granulated sugar
- 2 - 8 oz. packages of cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 8 oz. whipped topping, thawed
- 21 oz. can of blueberry pie filling
INSTRUCTIONS :
- Preheat oven to 350 degrees.
- Mix graham cracker crumbs, sugar, and melted butter. (Note: I started with crumbs, but if you need to crush whole crackers in a food processor, do that step first.)
- Press the mixture evenly into the bottom of an ungreased 9x13 pan. Bake for 10-11 minutes.
- Remove crust from the oven and let cool.
- Meanwhile, use a hand mixer to mix together cream cheese, powdered sugar, vanilla extract, and lemon juice.
- Fold in the whipped topping.
- Spread the mixture evenly over graham crackers.
- Spread blueberry filling over the top. Chill in the fridge for a few hours or overnight. (I was impatient and placed mine in the freezer for an hour.
- Cut into squares to serve.