|Julian's Blueberry No-Bake Cheesecake|
Fresh Blueberry Topping: I topped the pie with some blueberry topping I had made earlier in the week to serve over ice cream. While I made the topping the old fashioned way by cooking down some blueberries with sugar, if you are in a hurry just do this. Purchase a small can of blueberry pie filling and two six ounce packages of blueberries. Rinse the berries and remove any stems. Pour the pie filling into bowl and add water, a tablespoon at a time, stirring after each addition until it reaches the appropriate sauce consistency. Gently stir in the cleaned berries and voila, fresh blueberry topping.
1 prepared Graham cracker pie crust, 9 inch.
12 ounces fresh blueberries, washed and stems removed
1 teaspoon unflavored gelatin (about 1/2 packet of Knor brand)
16 ounces cream cheese (soft)
1 14 ounce can sweetened condensed milk
Mint leaves for garnish
Blueberry topping optional (above)
Set aside about 1/2 cup of blueberries. Squeeze the juice from one lemon. Puree remaining blueberries with the lemon juice in a blender or food processor. Place the puree into a microwave safe glass bowl. Heat the puree for 1-2 minutes on high until hot. Sprinkle gelatin on top and stir until dissolved into the hot puree, about 2-3 minutes. Beat the cream cheese until smooth and soft, about 3 minutes with an electric mixer on medium-high. Scrape down the bowl, turn the mixer to low speed and slowly pour in the condensed milk. Then slowly pour in the blueberry puree. Pour mixture into the prepared pie crust. Dot the top with the 1/2 cup blueberries and chill until set, about 2 hours.
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If you'd like to make this into a diet-friendly recipe, make the following substitutions.
*fat-free sweetened condensed milk instead of regular version
*8 ounces of reduced-fat cream cheese and 8 ounces fat-free cream cheese in place of the regular version
*eliminate the optional blueberry topping