Grab a fork and a plate for a taste of this Blueberry White Chocolate Cheesecake Pie.
With the 4th of July weekend here don’t pass up the chance to make one of these deliciously rich and creamy pies. This pie is easy (no-cook) to make and will wow just about any hungry crowd. I made a pie for a gathering of six and we didn’t leave as much as a crumb.
Bluberry White Chocolate Cheesecake Pie (Recipe adapted from Jamie Cookies It Up)
Crust
1 package (not the entire box) of honey graham crackers, crushed fine
5 tbsp. butter, melted
1 tbsp. sugar
1 tsp. vanilla
Put all ingredients in a medium sized bowl and mix completely. Press into a pie plate and bake at 375 degrees for about 7 minutes.
Filling
12 oz. cream cheese, softened
1/2 c. white chocolate chips, melted
2 c. powdered sugar
1 tsp. vanilla
2 tbsp. milk
2 c. whipped topping
1 pint of fresh blueberries ( add an extra half a pint of berries if you LOVE fruit)
dash of salt
In a large bowl with electric mixer, beat cream cheese and melted chips together. Add milk, vanilla, and salt. Mix in powdered sugar and whipped topping one cup at a time until smooth and creamy. Fold in blueberries. Pour into prepared pie crust. Refrigerate for two hours before serving.
Do you have plans for the 4th of July? What are you making for dessert?
THE JOY OF CAKING 