Lemon Blueberry Cheesecake
Author: Miss CandiQuik
Serves: 8
- 1¼ cups graham cracker crumbs
- ⅓ cup butter, melted
- 3 Tablespoons sugar
- 1 package (16 oz.) Vanilla CANDIQUIK Coating
- 2 packages (8 oz.) cream cheese, softened to room temp.
- 1 package (3.4 oz) instant lemon pudding
- 1 container (8 oz.) whipped topping, thawed (ex: Cool Whip)
- 1 cup frozen blueberries
- Sliced lemon for garnish (optional)
- In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix until combined.
- Press mixture into a 9" pie pan and immediately place in the freezer.
- Melt Vanilla CANDIQUIK Coating in tray according to directions on package.
- In a large bowl mix softened cream cheese, melted CANDIQUIK and dry lemon pudding powder, mix until well blended.
- Add whipped topping, (I only used about half of the container, add more for a lighter cheesecake) and mix until well combined.
- Fold in frozen blueberries.
- Carefully spoon mixture into graham cracker crust. Garnish as desired. Keep refrigerated.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/lemon-blueberry-cheesecake/
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