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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Philadelphia Blueberry No-Bake Cheesecake Recipe

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This recipe for Philadelphia Blueberry No-Bake Cheesecake is from The Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Honey Maid Graham Cracker Crumbs
6 Tbsp. margarine, melted (I use butter)
1 cup sugar, divided
4 pkg. (8 oz. each) Philly Neufchatel Cheese, softened (1/3 less fat)
1/2 cup blueberry preserves
Grated peel from 1 fresh lemon
1 pkg. (16 oz). frozen blueberries, thawed and drained
1 tub (8 oz.) Cool Whop Lite, thawed
Directions:
Directions:
Mix graham crumbs, butter and 1/4 cup sugar; press firmly onto bottom of 13x9 inch pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add preserves and lemon peel, mix until blended. Stir in blueberries. Gently stir in whipped topping. Spoon over crust; cover.

Refigerate 4 hours or until firm. Garnish as desired. Store leftovers in fridge.

*Taken from Kraft Philadelphia Classic Recipes.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 minutes plus refrigeration

 

 

 

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