Lemon Blueberry Cheesecake
Fluffy, light and refreshing! This lemon blueberry no-bake cheesecake is sure to impress!
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)
  1. In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix until combined.
  2. Press mixture into a 9" pie pan and immediately place in the freezer.
  1. Melt Vanilla CANDIQUIK Coating in tray according to directions on package.
  2. In a large bowl mix softened cream cheese, melted CANDIQUIK and dry lemon pudding powder, mix until well blended.
  3. Add whipped topping, (I only used about half of the container, add more for a lighter cheesecake) and mix until well combined.
  4. Fold in frozen blueberries.
  5. Carefully spoon mixture into graham cracker crust. Garnish as desired. Keep refrigerated.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/lemon-blueberry-cheesecake/