Blueberry Cheesecake (Print-Friendly Version)
# What You'll Need:
→ Mix-Ins and Dairy
01 -
3.4 ounces instant cheesecake pudding mix, dry
02 -
1 cup French vanilla creamer, liquid
03 -
8 ounces cream cheese
→ Fruit
04 -
4 big bananas, peeled and sliced
05 -
12 ounces fresh blueberries
06 -
1 pound strawberries, chopped into small bits
07 -
About 1/4 cup lemon juice, from one large lemon
# Step-by-Step Directions:
01 -
Put the lemon juice and banana slices in a big bowl so the bananas don't brown. Drain off extra lemon juice. Toss in the blueberries and strawberries and gently mix everything together.
02 -
Grab a medium tall bowl and use a hand mixer to beat the cream cheese till it's smooth. It might stick to the beaters at first but keep going until it loosens.
03 -
Pour the dry cheesecake pudding mix into the whipped cream cheese. Beat it all together until there are no lumps.
04 -
Turn the mixer on low and drop in the French vanilla creamer just a little at a time. Make sure each bit blends in before pouring more. Keep doing this till the mix is silky. Chill this while you get the fruit ready.
05 -
Gently fold the cheesecake mixture into the fruit so the pieces stay whole and look nice.
06 -
You can eat it right away or cover it up and put it in the fridge till you're ready.
# Helpful Notes:
01 -
To get ahead, make the cheesecake mix and keep it chilled separately. Keep the fruit mix in another bowl in the fridge. When you're ready to eat, drain any liquid from the fruit and fold in the cheesecake stuff.
02 -
If the cream cheese mix feels too thick, add a little creamer to loosen it up before you keep going.
03 -
Don’t pour in all the creamer at once or it might get lumps.
04 -
Instead of creamer, you can try 1 cup heavy cream mixed with 1/4 cup powdered sugar and 2 teaspoons vanilla extract.