No-Bake Blueberry Cheesecake
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
CRUST:1 1/4 cup graham cracker crumbs1/4 cup of salted butterFILLING:2 pkgs (250g) cream cheese (regular)1 cup sugar1 tbsp lemon juice1 tsp vanilla 1 tub (1L) cool whip 1 cup frozen blueberries
make graham cracker crust in spring form pan according to package directions, I usually use HoneyMaid Graham Cracker Crumbs. Let Cool fully before you add the filling
Leave cream cheese on counter to soften for about 30-60 minutes, place in bowl, and cream with fork. Add sugar slowly, and mix. Next, add vanilla and lemon juice, mix. Slowly fold in entire tub of Cool Whip. Slowly fold in blueberries, a little bit at a time.
Spoon on top of graham cracker crust in springform pan, refridgerate for at least 3-4 hours before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user TRIXIETREE165.
Leave cream cheese on counter to soften for about 30-60 minutes, place in bowl, and cream with fork. Add sugar slowly, and mix. Next, add vanilla and lemon juice, mix. Slowly fold in entire tub of Cool Whip. Slowly fold in blueberries, a little bit at a time.
Spoon on top of graham cracker crust in springform pan, refridgerate for at least 3-4 hours before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user TRIXIETREE165.
Nutritional Info Amount Per Serving
- Calories: 563.9
- Total Fat: 36.1 g
- Cholesterol: 84.0 mg
- Sodium: 240.9 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 1.5 g
- Protein: 5.9 g
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