Blueberry Cream Cheese Dessert

Blueberry Cream Cheese Dessert

from Aunt Lydia

Crust:

1 cup graham cracker crumbs

2 Tbs butter, melted

2 Tbs sugar, white or brown

Mix all of the ingredients well and spread evenly in the bottom of whatever dish you would like.  I like this recipe because there is no baking involved so I can uses obscure dishes that aren't oven safe.  However, unlike No Bake Cheese Cakes this one isn't frothy and airy... it's dense and rich and delightful!  Below are some pictures of a trick my mom showed me years ago for pressing a graham cracker crust in a pan. Spread the crumbs out across the bottom and line with foil or plastic wrap.  Using a pan that is similar to your dessert dish press the clean pan into the foil lined crumbs to pack them down.  See picture below.

Cream Cheese Filling:

8 oz package of cream cheese, room temperature

1 can sweetened condensed milk

1/3 cup lemon juice

1 tsp vanilla

Beat cream cheese and sweetened condensed milk until smooth.  Add lemon juice and vanilla and mix well.  Pour over crust and refrigerate as far in advance as possible.  It's good right after you make it, but it's out of this world if you let it fully chill (like overnight).  

Blueberry Topping:

1 cup blueberries

2 Tbs sugar

1 Tb cornstarch

1 drop almond extract

1/2 tsp vanilla

1 tsp lemon juice

Dab of butter (optional)

Rinse and drain blueberries.  Place blueberries in pot with sugar and gently stir over high heat.  They will puff up and get luscious color – stir gently.  Do not over stir to avoid busting blueberries.  Mix 1/4 cup of water cornstarch in a separate bowl.  Add cornstarch mixture to blueberries over high heat.  As soon as it gets thick remove from heat and stir in almond extract, vanilla, juice of lemon and dab of butter.  Cool slightly and pour over cream cheese dessert.  Continue cooling in refrigerator until ready to serve.  Again, best to chill overnight if you have the time.