Blueberry Cheesecake

A quick, delicious and easy recipe using fresh blueberries and Jell-O No Bake cheesecake. I prefer to buy the pie crust as it has a lid and lower fat, however feel free to prepare the crust from the mix if you wish. It's great either way.

Blueberry Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    package Jell-O No Bake cheesecake

  • 1

    Keebler Reduced Fat Graham Ready Crust

  • 1

    can blueberry pie filling

  • 1

    pint fresh blueberries

Directions

1. Rinse and drain blueberries in a colander. 2. Prepare cheesecake filling using package directions, omit the crust, keep the topping for something else, or make a crust if you prefer. 3. Open the pie crust, remove the label, pour enough blueberries into the pie crust to completely cover the bottom. 4. Spoon the cheesecake filling over the blueberries and using a spatula spread and smooth so level and evenly spread. 5. Re-cover with plastic lid, pinch down around the edges to seal, and refrigerate for a few hours. 6. Pour the blueberry filling into a suitable Tupperware container with a lid, add the remaining blueberries and mix well. Cover and refrigerate with the cheesecake. 7. Cut into 10 even slices, serve individual slices with a large tablespoon or two of topping. TIP: I prefer to add the topping as the pie is served so the cheesecake stays firm.


Nutrition

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