I don’t know about you, but my family has some blueberry bushes in the backyard right now that are currently yielding a lot of ripe blueberries so naturally I started trying to find tasty sounding recipes to use them up with. Since it’s already getting too freaking hot here, I was excited to come across a blueberry recipe that didn’t involve baking !
The ingredients get broken into three separate categories: blueberry sauce, Oreo cookie crust and blueberry cheesecake filling. For the sauce, she calls for “2 heaping cups of blueberries” and not knowing if my heaping is the same as her heaping, I ended up using almost an entire Ziploc sandwich bag’s worth. Lemons vary in how much juice they’ll yield so you should know that my lemon produced two tablespoons worth of juice. She never says what variety of Oreos to use so I went with original Oreos. If you’re like me and used to seeing blocks of cream cheese, know that it takes 3 packages to get the 24 oz needed. Vanilla beans were a bit outside my price range so I went with using the vanilla extract.
Sauce directions say it’ll only take 5-7 minutes to thicken up and reduce by 1/3… it took me 16 1/2 minutes. Lining the bottom of the pan with parchment paper was easy but keeping the pieces used to line the sides in place was more difficult while pressing the cookie crust up the sides. I had to scrap my first attempt and try again (thankfully the 2nd time was much more successful). For making the filling, I chose to use a handheld mixer and put the whisk attachment in the fridge as soon as I woke up so it could get chilled. It was exciting when I got stiff peaks and was able to flip the bowl over and nothing came out ! It’s so pretty seeing the color of the filling change as the blueberry sauce gets folded in.
I made sure to let it sit overnight and when it came to cut it, I only sliced it into 8 servings. When I realized how small 16 slices were gonna be, I just couldn’t. Felt like they were going to be little sample servings or something so when you see my slice, understand that it’s definitely bigger than what yours will be should you try to cut your cheesecake into 16 pieces.
Now I know that this may not be the prettiest cheesecake that you’ll ever see but the flavor more than makes up for it ! The filling wasn’t overly sweet and the cookie crust gave a nice crunchy contrast to the filling. You don’t have to have the fresh blueberries with it to enjoy the cheesecake but it adds a little more sweetness and another texture.
This recipe came from Also The Crumbs Please. If you’d like to check the recipe out, click here.
I wasn’t paid in any form to mention “Also The Crumbs Please”, Oreos or Ziploc.
Take care y’all !