I have solved all your exploding cheesecake problems. Oh? Your cheesecakes don't explode in the oven? Well, mine
do did once.
Anyway, several months ago I was lucky enough to sink my teeth into a piece of Tyler's mom's blueberry cheesecake. I asked Tyler to get the recipe from her and email it to me. Five months later I had the recipe in hand. He's speedy, that Tyler. Three months after that I finally remembered to print it and make it. I couldn't help it, I'm still a little gun shy after the last disaster.
The beauty of this recipe is there is no oven involved. That is my kind of dessert.
You have to make this for Memorial Day, or Victoria Day, depending on your loyalties. It doesn't get any easier and and it certainly doesn't get any tastier. Do it! You can thank me later.
First, line up the 6 ingredients: cream cheese, butter, sugar, graham crumbs, cool whip, blueberries and vanilla. Oopps, that's 7 ingredients. My bad.
And don't preheat the oven because you don't need it. Have a glass of champagne to celebrate.
Start by making the crust. Dump 2 cups of graham cracker crumbs in a bowl. Try not to buy the cheap brand because it's a weird orange color.
Then add 2 tablespoons of plain ole sugar.
Add 3/4 cup of melted butter to the bowl. And try not to splash it on your laptop while you take an out of focus picture.
Mix it up so it's all greasy and delicious looking.
Press the goodness into a 9x13 pan. Tyler's momma didn't specify to grease the pan. I'm a very literal person when it comes to directions so I didn't grease it. You'd think the butter would have been enough...I think I'll grease it next time just to be on the safe side.
To make the first part of the filling, place two blocks of cream cheese in your trust dusty mixer.
Then add 1 cup of sugar to sweeten things up.
Toss in a teaspoon of vanilla for good luck.
Add 1/3 cup of the cool whip....
And beat the tar out of the concouction. Beat it until it's nice and smooth. Just like Michael Jackson said (I'm talking about the 80's song...get your head out of the tabloids).
Next you're going to spread the filling over the graham crust. Try not to eat it all with your fingers.
Now take 3 cups of blueberries and put them in your awesome lime green colander. If you don't have a lime green colander then head on over to TJMaxx and get yourself one. It's totally worth the $8.
Rinse the blueberries and let them dry for a minute or two.
Dump them in a pink bowl. Don't you love random colored kitchen items?
Mix the blueberries with ALL the remaining Cool Whip. Again, refrain from eating it all with your fingers.
Spread the blueberries and Cool Whip over the cake.
Even it all out....
Add some crumbs for a little color and dig in. Since it is loaded with tons of blueberries you may consider this a healthy dessert and not feel the slightest bit guilty about eating the entire thing in one sitting. Besides, Tyler's dad claims it "goes bad" after one day anyway (wink, wink) Enjoy!
Copy and Pasteable:
Tyler's Mom's Blueberry Cheesecake (No Bake!)
Time: 20 minutes
Ingredients: 3 cups Blueberries, 1 cup & 2 T sugar, 2 cup graham cracker crumbs, 1 large container Cool Whip, 1 tsp vanilla, 16 oz (2 blocks) cream cheese, 3/4 melted butter
Combine 2c. graham crumbs, 3/4c. melted butter and 2T sugar. Mix well. Spread and pat down across the bottom of a 9x13 pan. **Grease before, if you're so inclined
In a mixer, beat 16 oz cream cheese, 1c. sugar, 1 tsp. vanilla and 1/3c. Cool Whip until fluffy and smooth. Spread across crumb crust.
Mix 3c. blueberries and remaining Cool Whip together. Spread evenly across the filling. Sprinkle graham crumbs over top for color.
Refrigerate until serving. Enjoy!
Workout: none. I took a 3 hour nap instead and enjoyed every last second of it.