Fresh Blueberry Cheesecake with Homemade Crust


Nutty Graham Cracker Crust:

1 cup graham cracker crumbs Can roll with rolling pin or use food processor until finely ground

1/2 cup old-fashioned rolled oats Could use quick-cooking oats

1/2 cup ground walnuts or nuts of your choice

2 tablespoons brown sugar

1/2 cup butter or margarine or 8 tablespoons melted

Cream Cheese Filling:

1 8 ounce package cream cheese, softened

1 14 ounce can sweetened condensed milk (Not evaporated milk)

1/3 cup lemon juice

1 teaspoon vanilla extract

Fresh Blueberry Topping:

2 cups fresh blueberries you could use frozen

1/2 cup sugar

1 tablespoon cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup water

1 tablespoon lemon juice


Crust Instructions:

Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.

Filling Instructions:

Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Then add topping.

Blueberry Topping instructions:

Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.

Recipe Notes:

Keep this blueberry cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.


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