Lemon Blueberry Cheesecake

Lemon Blueberry (no bake!) Cheesecake | @candiquik

Summer is not over yet, summer is not over yet…repeat after me.

This cheesecake is holding onto the thought and feel of summer, with all the ease that you desire with summer recipes. It would be absolutely perfect to bring to a Labor Day party.

Have you tried any of the no-bake cheesecake recipes made with Candiquik?

Trust me on this one, they will rock your world. Lemon has to be my favorite flavor of the Candiquik cheesecakes, until I added blueberries to them. Think Lemon Meringue Blizzard from Dairy Queen…in cheesecake form!

This is truly a 15 minute dessert…no hidden prep work required, no heating the oven, nada.

Which is exactly what you need if you had a weekend like I just experienced. I will not go on and on, but let’s just say my brand new phone was dropped by *ahem* someone other than myself. Needless to say the screen is shattered, the touchscreen is unresponsive and my replacement phone?! Well, it’s on backorder through the wireless insurance carrier. {Insert cheesecake into mouth} – Fabulous.

Do you need something simple in your life that is sure to send your taste buds into shock? Here it is.

Lemon Blueberry (no bake!) Cheesecake | @candiquik

Are you skeptical? This should clear up your concerns:

Q: Candiquik coating!? In cheesecake?

A: Yep…you heard me right.

Q: Does it harden in the cheesecake like when you dip cake pops and such?

A: Nope, not at all. This is a light, fluffy, cream pie style cheesecake. Something magical happens when you mix the cream cheese, Candiquik, pudding powder, and whipped cream. And it’s awesome.

Mmmkay, let’s get baking mixing.

This cheesecake will serve 8 generous portions, 10 people who are watching their serving sizes, or 1 angry/depressed girl suffering from cell phone issues.

 

Lemon Blueberry Cheesecake
 
Fluffy, light and refreshing! This lemon blueberry no-bake cheesecake is sure to impress!
Author:
Serves: 8
Ingredients
CRUST:
  • 1¼ cups graham cracker crumbs
  • ⅓ cup butter, melted
  • 3 Tablespoons sugar
CHEESECAKE:
  • 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)
Instructions
CRUST:
  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.
CHEESECAKE:
  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.

If you like cheesecake…

Skinny Peanut Butter Chocolate Chip Cheesecake!

Skinny Peanut Butter Chocolate Chip Cheesecake (that actually tastes good)

p.s. I’m new to IG!

instagram @candiquik

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