Blueberry Lemon Cheesecake
By: Wendi Spraker
Published: Tuesday, June 23, 2015 - 5:40am

Ingredients




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

Preparation

1 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). 2 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. 3 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. 4 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

About

Wonderful Blueberry Lemon Cheese cake by guest author Cynthia Briggs at Loaves and Dishes