The farmer’s market is filled with fresh berries! It’s spring, and while they’re not exactly local (yet) I can’t help but buy a box (or five) and just eat them by the handful. I found some delicious blueberries at the store and just had to make a blueberry cheesecake. Since it’s been hot out I played with my no bake cheesecake recipe and made a delicious blueberry version. It fought setting up some for some reason, most likely the heat, but was gone quicker than I expected!
Ingredients:
- 1 pint of fresh blueberries, washed
- 1 8 oz box of cream cheese softened
- 1 8 oz tub of Cool whip
- 1/3 cup of Sweetened Condensed Milk
- 1 pre-made graham cracker crust. Check out Mi-Del for a gluten free option!
Directions:
- In your mixer combine your cool whip, cream cheese, 1/3 cup sweetened condensed milk and the juice from your limes. Mix until smooth.
- Evenly distribute your blue berries on top.
- Spoon your mixture into your prepared pie crust and refrigerate for 4 hours or until set.
[amd-yrecipe-recipe:24]
