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No Bake Blueberry Cheesecake!

  • diytwins
  • Apr 3, 2015
  • 2 min read

cheesecake-eaten.png

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

cheesecake-topping-materials.png

Graham Cracker Crust:

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

6 tablespoons butter, melted

1/3 cup sugar

cheesecake-crust-materials.png

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

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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.

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

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

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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.

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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.

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Add in the pudding mixture and stir well.

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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).

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

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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.

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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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