I love super easy dessert recipes, especially ones that seem like I spent more time and effort than I actually did. Yes, I’m all about a lazy, especially in the summer. I’ve already reached the 100 here in Phoenix, and I have no desire to heat my house with the oven.
Just a swipe at a food processor to make the crust, a hand blender to mix the filling, and that’s it! Cool for a few hours, then add a little blueberry filling. Cut it and devour it!
This would be great for a summer barbecue, Mother’s Day, or anytime you need an adorable, delicious yet super easy dessert!
Make this into a mini cheesecake: Cut the recipe in half, and use a small cheese skillet. Fun and cute !!
You can use any type of crust cookie – vanilla cookies work well as a base, too !
Use the cherry or apple pie filling if you are using apples – add a pinch of cinnamon to the cheesecake mixture.
* Ingredients :
° 18 whole graham biscuits
° Half a cup of butter 1 stick, melted
° 8 ounces of cream cheese, to room temperature
° 1 cup heavy cream
° 1 cup powdered sugar
° 1 teaspoon vanilla
° 1 1/2 cups blueberry pie filling
* Instructions :
Crush a graham cracker in a food processor or blender until you get small crumbs.
Pour the melted butter into the processor and beat until combined with the graham cracker crumbs.
Press the crumb mixture into the bottom and tops of the spring tray, making sure it’s tightly packed.
Put the crust in the fridge while preparing the rest of the cheesecake. This will cool down the butter and help the crust hold together.
Blend cream cheese/ cream/ powdered Sugar also Vanilla in a bowl.
Whisk with a mixer until completely creamy and the mixture is solid.
Pour the cream cheese mixture into the crust and distribute until combined.
Cool for at least 2 hours.
Top with the blueberry pie filling.