It’s no secret I like cheesecake and when it comes to no-bake, I am even happier. This past week I decided it was time for a cheesecake. I like to try out different flavours with ingredients I have in the kitchen. I always have extra blueberries, whether they be fresh or frozen, so I decided to make a blueberry cheesecake instead of our usual smoothies.
Normally I don’t add a sauce, but I will add fruit to my cheesecakes. This time round, I wanted a bit of both so I decided to make, blueberry sauce.
Blueberry Cheesecake - No Bake
- 2 pkg cream cheese softened
- 1/2 cup sugar
- 1 1/2 cup cool whip
- 2 cups blueberries
- 1/4 cup butter
- 1/14 cup graham cracker crumbs
Prepare graham cracker crumbs into the pie plate or cake pan. 1/4 cup butter and graham crumbs
In a large bowl mix the cream cheese and sugar and add in 1 cup blueberries and cool whip. Continue mixing until blended together
Pour mix into pie plate and smooth out. Refrigerate for approximtely 2 hours, or until you can't wait anymore
For Blueberry sauce add 1 cup berries into a small saucepan. Add 1/4 cup sugar, 2 tablespoons cornstarch and 1/2 -1 cup water bring to a boil on low heat until desired thickness. If sauce becomes thick, add a tablespoon of water.
If you aren’t into blueberry cheesecake, here are a couple more to check out.
Summer is here and fresh fruit is all around us at the local farms and farmer’s markets, get out and create your own flavours. I know I will be, so keep an eye out for more no-bake cheesecake recipes.