Blueberry Lemon Cheesecake
For the filling
1-8 ounce package cream cheese, softened
1¾ cups milk
1-3.4 ounce package instant lemon pudding mix (do not use sugar-free)
1½ cups fresh blueberries, washed, dried and separated or 1-20 ounce can Blueberry Pie Filling & Topping
Whipped cream, if desired
For the Graham Cracker Crust
1½ cups graham crackers (16 to 18 crackers), finely crushed
3 tablespoons granulated sugar
⅓ cup butter, melted
Prepare crust first by preheating oven to 350°. Combine crushed graham crackers in a medium bowl with sugar. Add melted butter; toss together thoroughly. Press mixture firmly and evenly against bottom and side of a 9-inch pie pan. Bake for 10 minutes. Set aside to cool completely before adding cheesecake filling. Use individual-size spring form pans to make individual cheesecakes (as pictured above).
To prepare cheesecake filling, combine cream cheese, milk and instant lemon pudding mix in a medium-size bowl using an electric hand mixer. Beat for 2 minutes. Place 1 cup fresh blueberries into bottom of graham cracker crust; pour cheesecake mixture over berries. Gently press remaining ½ cup blueberries onto top of cheesecake, if needed (they might hold into place if cheesecake mixture is still soft). Chill until firm, about 2 hours.
If pie filling & topping is used, simply spread it on top of the cheesecake after it has set up in the refrigerator or add when served.
Serve with whipped cream and one large, impressive blueberry for garnish. A mint leaf and/or small lemon slice is also an option, if desired. Yield: 6 to 8 servings