Blueberry Cheesecake
A delicious classic no-bake cheesecake that uses only a few items, many of which you are likely to have on hand at all times. Do note though, that it uses raw eggs, which can pose a slight risk to those with weakened immune systems as well as young children and elderly people. If you're concerned you can buy pasteurized eggs and use those here instead.
The blueberry topping is easy as can be, but if you don’t have blueberries around you could use other bladder friendly fruits, a toffee sauce, melted white chocolate or shaved carob “chocolate” bars.
Blueberry Cheesecake
Aprox 20 whole graham wafers (crackers)
2 tbsps margarine or butter
2 eggs
1 pkg philadelphia cream cheese
1 tsp vanilla extract
Blueberries (as many or as few as you like)
Melt margarine and mix graham water and margarine together. Press in pan and chill. Mix Philadelphia cream cheese, eggs and vanilla together until thick. Place on top of crust. Chill for 1 hour.
Then place the blueberry filling on top of the cheese cake. Chill until ready to serve.
Makes 1 cheesecake, yields 6-8 slices