Good morning! So as some of you may know I am trying to eat healthier and really cut a lot of junk food, fast food and sweets out of my diet. It was cheat day a couple days ago and well… I TOOK FULL ADVANTAGE. Cheesecake is my jam! It’s seriously the best. The best part about this is that we only finished maybe a 1/4 of this so it’s still in my fridge and I am able to go taste test everyday to make sure it’s still good. The calories don’t count if you don’t take it out of the fridge. I dunno that’s just what I heard…could be a myth but that wouldn’t make sense. My girl friends and I had a Galentines and we ate junk, drank yummy drinks and indulged in some fantastic cheesecake. I don’t regret any of it. NO RAGRETS. Ok, you guys ready for this insanely easy and yummy dessert? Let’s do this.
Let me first tell you I forgot to add the butter and cornstarch to this picture but I will add it in the ingredients.
- Graham cracker crust:
- 2 sleeves of graham cracker
- 3 TBSP Sugar
- 1/2 cup melted butter
- Cheesecake filling:
- 8 oz. cool whip
- 24 oz. Cream Cheese (room temp.)
- 1/2 cup Sugar
- 2 TBSP Flour
- Blueberry topping:
- Blueberries (roughly 1 1/2- 2 cups)
- 1 Tsp cornstarch
- 1/4 cup water
- 2 Tbsp sugar
First thing you will do it take the 2 sleeves of graham crackers in a gallon size bag and start crushing those (I use a rolling pin) so they are completely crumbs. Whatever stress has been eating at you this week take it out on these graham crackers. You’ll have a great workout and plus your pie crust will be done in half the time! You will then mix in your melted butter and the sugar.
Then spray your 9 in. Spring form pan with non stick spray and pour your crust into that pan and press it all down so it is completely covering the bottom and coming up the sides just a little bit!
I had such a hard time not just eating all of the crust as is. It’s soooooo yummy and smells already amazing ! Ah but just wait for the finished product it will be so worth it. Now put this in the fridge to start to set while you are making your filling.
Next mix all of your cheesecake filling ingredients together ,EXCEPT the cool whip, in your stand mixer or with a hand mixer. You’ll want to make sure your cream cheese is room temp or else it will be very hard to get it mixed smoothly. Once that is all mixed you will mix in your cool whip on the lowest speed possible.
You will then put your filling over the crust you have already made that has been setting in the fridge. Smooth it over and pop that back in the fridge for a minimum of 4 hours!
You will mix all of the blueberry topping ingredients in a small pot on medium heat and mix frequently until it starts to thicken up then take off of the heat and let cool a little bit.
Once the cheesecake has had time (4+ hours) to set you are ready to serve! I personally cut each slice then put the topping on individually.
Enjoy! I know we sure did!