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Joyce’s Blueberry Cheesecake
At a Glance
- Prep
- 20 minutes
- Yield
- 1 cheesecake, about 8 slices
Categories
- Dessert
Cuisine
- American
Difficulty
- Easy
Dietary
- Egg-free
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: Joyce's divine Blueberry Cheesecake—buttery crust, velvety cream cheese filling, and a fruity layer topped with heavenly cool whip. A family favorite!
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Ingredients
- 2 cups of flour
- 1 cup of butter
- 2 8 oz packages of cream cheese
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- blueberries
- Cool Whip
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Instructions
Preheat Preheat the oven to 350F
Mix Mix together flour and butter
Press Press together in greased pan
Bake Bake until golden (about 15 minutes).
Cool Allow crust to cool completely
Cream Cream together cream cheese, sugar and vanilla.
Spread Spread over baked, COOLED crust.
Add Add blueberry topping (either canned or fresh, or any other fruit of choice), and spread cool whip over fruit layer.
Refrigerate Refrigerate 4 hours or until chilled.
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