We had some cream cheese left to spare that are about to expire so I had to think of a way to use them up, quick. And the best way I can think of is through one of our favorite desserts: Cheesecake!
No-Cook Blueberry Cheesecake with Lemon and Wild Honey
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| No-Cook Blueberry Cheesecake with Lemon and Wild Honey |
Preparation Time: 30 minutes
Refrigeration Time: at least 2 hours
Ingredients
1/2 c. Butter, melted- 2 tbsp. Powdered sugar
- 200 g. Crushed Grahams
16 oz. Cream Cheese, softened- Juice of a lemon
- Lemon zest of the same lemon
- 750 mL. All-purpose Cream
- 1/3 c. Granulated sugar
- 3 tbsp. Wild honey
- 1 can Blueberry topping
Procedure
- Prepare the base by combining the melted butter, crushed grahams and powdered sugar in a bowl until it resembles wet sand.
- Form the base in your containers using your hands (I have used two 2x4x6 and one 3x6x8 rectangular ones). If you think they are too dry, add a bit more melted butter until they stick better.
- Prepare the filling by combining everything else, except for the blueberries, until smooth. You may adjust the taste to your liking before transferring the filling to the containers.
- Divide the mixture into portions for your containers, leaving a tiny bit of the top for the blueberries.
- Spoon the blueberry topping over the filling. You may need a bit more or a bit less blueberries depending on the surface area of your containers.
- Refrigerate for at least two hours or until right before you serve.
- Serve and enjoy! :)
Lots of Love,
J<3
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