No Bake Blueberry Cheesecake!

Level: Easy

Time: Active:30 minutes Total time:1-1/2 hour

Cost: Under $10

I had cooked blueberries from my naturally dyed Easter egg project I didn't want to waste, so I decided to make a blueberry topped cheesecake!

Blueberry Compote Topping:

1 cup frozen blueberries

1/2 cup water, Plus a bit extra

1/4 cup sugar

1/2 teaspoon cornstarch

Graham Cracker Crust:

1 package graham crackers, finely ground (about 1-1/2 cup)

6 tablespoons butter, melted

1/3 cup sugar

Cheesecake:

1 package pudding mix (I used French Vanilla because that's what I had in my pantry)

1 cup milk

1/3 cup sugar

1 8oz package cream cheese

1/2 tub Cool Whip

Dash of lemon juice

First, take out the butter, cream cheese, and Cool Whip to allow them to soften on the counter.

Then start the blueberry compote topping by bringing the 1 cup of blueberries, 1/2 cup water, 1/4 cup sugar to a boil (covered to reduce evaporation), and then reduce heat to low, and simmer (still covered) for about 15 minutes. After the 15 minutes of simmering, mix the 1/2 tsp cornstrach in a tablespoon or so of water until smooth, then add to blueberry mixture and stir to thicken. To thicken or thin your topping, keep heat on low and add more cornstarch, 1/8th teaspoon at a time if you want thicker topping, add more water 1 tablespoon at a time if you prefer thinner topping.

You can work on the crust while the blueberry compote is simmering. I broke up the graham crackers by hand into a pie dish, then ground them using the bottom of a glass.

Add the 1/3 cup sugar and the 1/2 cup melted butter to the crumbs in the pie plate.

Mix together until evenly coated then press crumbs against the pie plate to form the crust. Set aside.

Now for the cheesecake filling! Mix the small package of pudding mix (I used french vanilla this time) in with the 1 cup milk, and set aside.

Microwave the 8oz of creamcheese in a microwave safe dish for about 30-45 seconds, add the 1/3 cup sugar and stir until well blended.

Add in the pudding mixture and stir well.

Once the pudding and the sugared cream cheese are well combined, add a dash of lemon juice and then fold in half the tub (4oz) of Cool Whip BY HAND (using a mixer will cause the cheesecake to fall flat).

Once combined, spoon the cheesecake mixture into the crust and smooth in order to create a flat surface.

Cover and refridgerate for 1 hour or until serving. I prefer to add the blueberry compote to the top of the cheesecake just before serving and line with Cool Whip or whipped cream for a fancy presentation of the dessert without having to wory about cling wrap messing up the top.

If you'd rather serve with warm topping, you can reheat the topping just before serving or make the topping about 25-30 minutes before serving the cheesecake.

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