No Bake Blueberry Cheesecake is so easy to make, a timesaver that can be prepared in advance. Made with vanilla bean cream cheese on a cookie base, topped with blueberries.
no bake blueberry cheesecake
AuthorPeter's Food Adventures
9oz/250g plain sweet cookieslike Graham crackers, Maria or gingernut cookies
8oz/250g package cream cheesesoftened at room temperature
14oz/400g can sweetened condensed milk
⅓cupfresh squeezed lemon juice
1teaspoonvanilla bean paste
1eight inch prepared pie crust
21oz/595g can blueberry pie filling, chilled
Grease an 8" round pan (can use springform) with butter. Process the cookies until they resemble crumbs. If you don't have a food processor, use a rolling pin and bash away for the same result. Add the melted butter and mix together until combined. Press the cookie mixture into the greased pan forming your pie base. Refrigerate for 20 minutes allowing it to set.
Beat cream cheese until fluffy in large bowl. Slowly beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into crust; chill 4 hours or until set (can be left overnight). Top with desired amount of chilled blueberry filling before serving.