Blueberry Cheesecake Dessert
Warning: Dangerously Easy Dessert Ahead
I love portable desserts that you can easily make in a 9×13 casserole dish ahead of time and take with you to any potluck or special occasion. This is a definite must-try crowd-pleasing idea!
In fact, this is such an easy idea, my ten-year-old basically made this by herself! I love that these ingredients are easy to find and can be tailored to your family’s tastes with different pie fillings like strawberry (or you could even use crushed pecans for a gluten-free nut crust!). Plus, if whipped topping isn’t your favorite, substitute with a few cups of homemade whipping cream instead!
INGREDIENTS
For the Crust:
- 3 cups crushed graham cracker crumbs (or 2 sleeves of graham crackers, crushed)
- 3/4 cup butter, melted
- 1/3 cup granulated sugar
For the Filling:
- 2 - 8 oz. packages of cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 8 oz. whipped topping, thawed
- 21 oz. can of blueberry pie filling
DIRECTIONS
- Preheat oven to 350 degrees.
- Mix graham cracker crumbs, sugar, and melted butter. (Note: I started with crumbs, but if you need to crush whole crackers in a food processor, do that step first.)
- Press the mixture evenly into the bottom of an ungreased 9x13 pan. Bake for 10-11 minutes.
- Remove crust from the oven and let cool.
For full recipe and instructions please visit: hip2save.com
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