Looking for a dessert full of flavour and super easy to make?   Try this no bake Blueberry cheesecake.

 

Prep Pan

  • Line the inside of a 6” round springform pan with parchment paper

 

Crust Mixture

In a mixing bowl, combine:

  • 1 cup crushed graham crackers
  • 2 tablespoons white sugar
  • ¼ teaspoon of salt
  • ¼ cup unsalted butter (melted)

 

Coat the bottom of the  6” round springform pan with the crust mixture

Firmly pat down the crumbs evenly over the bottom

Chill in the refrigerator while you make the filling

 

Filling Mixture

  • 1 block of cream cheese, softened
  • Mix well with an electric mixer until creamy and smooth
  • Add 1/3 cup of white sugar and mx again
  • Add in ½ cup all purpose cream
  • 1 teaspoon of lemon juice and mix again

 

Assemble

  • Pour cream cheese mixture over the crust
  • Cover and chill overnight in refrigerator for at least 4 hours until firm
  • Spoon over 1 can of blueberry pie filling over the top of the cream cheese filling
  • Remove the spring form pan, and parchment paper lining…carefully transfer the pie onto a serving plate, cut and serve.