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Blueberry Cheesecake (1 1/2 Batch Size)
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Description
An unbaked cheesecake that makes a 9×13 pan plus a 9×9 pan.
Ingredients
- FOR THE CRUST:
- 3 cups Crushed Graham Cracker Crumbs
- ½ cups Melted Butter
- ⅓ cups Sugar
- FOR THE FILLING:
- 2 packages (8 Oz. Package) Cream Cheese, Softened
- ½ cups Sugar
- 3 cups Nutriwhip Or 750 ML Whipping Cream
- 1-½ can (19 Oz. Size) Blueberry Or Cherry Pie Filling
Preparation
In a medium-sized bowl, mix together crust ingredients. Divide it and press into a 9×13 pan and a 9×9 pan. Set aside.
In a medium-sized bowl bowl, beat cream cheese and sugar until smooth. Set aside.
In a large bowl, use a mixer to whip the Nutriwhip or cream. Add cream cheese mixture and whip until combined. Pour this evenly over the crusts and chill in the refrigerator for at least 3 hours.
Spread pie filling on top prior to serving. Cut into squares and serve.
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