Cream Cheese Slice with Blueberries

    Cream Cheese Slice with Blueberries

    (64)
    3saves
    1hour30min


    62 people made this

    This is a creamy and delicious no-bake dessert. The recipe calls for blueberry pie filling but you can use any flavour you prefer.

    Ingredients
    Serves: 15 

    • 2 cups sweet biscuit crumbs
    • 125g butter, melted
    • 250g cream cheese
    • 2 tablespoons icing sugar
    • 1/4 cup (65ml) milk
    • 600g blueberry pie filling
    • 1 cup thickened cream
    • 3 tablespoons white sugar
    • 1 teaspoon vanilla essence

    Directions
    Preparation:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    1. In a small bowl, stir together the sweet biscuit crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 20 x 30cm baking pan. Set aside to chill in the refrigerator.
    2. In a small bowl, beat the cream cheese, sugar and milk until smooth. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer and chill while preparing the whipped cream.
    3. In a chilled bowl, whip the thickened cream, sugar and vanilla until stiff; spread over the top of the blueberry layer. Sprinkle the top with the remaining sweet biscuit crumb mixture and keep chilled until serving time.
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    Reviews and Ratings
    Global Ratings:
    (64)

    Reviews in English (64)

    by
    35

    YUM!! Here's what I did differently: I layered it with crust, cream cheese filling, pie filling, and crust crumbles, no top cream layer. I also reduced the milk to 3 tbsp. and folded a tub of Cool Whip into the cream cheese layer. It kept its shape wonderfully and was so creamy and wonderful... When I make this again, I have to be sure to take it to some kind of function for others to share, or I'll eat the whole thing.  -  06 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    30

    this cheesecake is really easy to make...no bake. my dad loved it. the only recommendation i would make is that i used regular butter with the graham cracker crumbs and it made parts of the cheesecake salty. use unsalted butter or sweet cream butter. also, it's very time consuming crushing all the graham crackers. i didn't know they sold it in stores already crushed, but the next time i make cheesecake, i'm gonna have to get the already made crumbs. saves time. a final recommendation on the filling. on any fruit filling, there's a brand called lucky leaf that makes them really good. not too sweet and not too syrupy. very very good. enjoy!  -  24 May 2003  (Review from Allrecipes USA and Canada)

    by
    15

    This is excellant! Easy to make. Very popular, people go back for seconds! I took this to a group where it was running up against a peach cobbler. The blueberry squares were gone at the end of the meeting while the cobbler had only 2 or 3 pieces taken.  -  07 Aug 2002  (Review from Allrecipes USA and Canada)

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