This recipe for unbelievably simple Blueberry and Lemon cheesecake is sure to become a favorite with your friends and family for every summer get together.
1- 9×9 baking pan or deep dish round pie pan
1- pint of fresh blueberries ( put in a covered bowl with 2 TBS sugar, shake it up to mix well, and let sit in the refrigerator overnight )
1- small box of instant lemon pudding (prepared)
1- graham cracker crust, store-bought or homemade
1- block of cream cheese (softened)
1/4 cup heavy cream
1 tsp. vanilla
1/4 cup powdered sugar
Mix on med- cream cheese, vanilla, powdered sugar, and heavy cream. When mixed well and it is smooth, add prepared lemon pudding and beat for 3 minutes. Fold in blueberries and their juice. Do not over-stir. Pour into graham cracker crust. Chill in the refrigerator overnight.
For a fluffier dessert add an additional 1/4 cup heavy cream and beat on high.