NO- BAKE BLUEBERRY CHEESECAKE
constituents
Crust
c. graham cracker motes
6T. unsalted adulation, melted
/ 4tsp. ground cinnamon
Cream rubbish Admixture
1( 8 oz.) package cream rubbish, softened
1/2c. confectioners’ sugar
2c. whipping cream
tsp. vanilla excerpt
3T. granulated sugar
Blueberry Filling
1( 21 oz.) can blueberry pie filling
instructions
Prepare the Crust
In a coliseum, combine graham cracker motes, cinnamon, and melted adulation. Blend with a chopstick until motes are bedewed.
Set away 2 soupspoons of motes to sprinkle on the top.
Press scruple admixture into the bottom of a 9×9- inch visage that is been scattered withnon-stick cuisine spray.
Prepare the Cream rubbish Admixture
With an electric mixer, cream together softened cream rubbish and confectioners’ sugar until smooth.
In a separate coliseum, scourge the trouncing cream, granulated sugar, and vanilla excerpt until stiff peaks form.
By hand, mix together whipped cream and cream rubbish admixture until well combined.
Assemble the Yum Yum Layers
Spread a little lower than half the cream rubbish/ whipped cream admixture unevenly over the crust.
Drop blueberry pie stuffing by large spoonfuls on top of the cream rubbish subcaste. Gently spread blueberry pie filling unevenly over the cream rubbish subcaste.
Top blueberry subcaste with the remaining cream rubbish/ whipped cream admixture. Gently spread it unevenly over the blueberry subcaste, covering it fully.
Sprinkle the top with the 2 soupspoons reserved graham cracker motes.
Cover and chill for several hours or overnight before serving.
