Blueberry Cheesecake (No-bake)

Graham Cracker Crust:

16-18 graham cracker squares
1/4 c. sugar
6 T. butter, melted

Crush graham crackers with a rolling pin; measure 1 1/4 c. crumbs.  Place in medium mixing bowl; stir in sugar.  Stir in melted butter and toss to thoroughly combine.

Place in a 9-inch pie plate.  Spread evenly and press to make a firm, even crust.  Bake at 375 degrees F. for 6-9 minutes or until edges are brown.  Cool completely. 
NOTE: Crust can also be chilled until firm if a completely no-bake dessert is your goal.

Cheesecake:

8 oz. cream cheese, softened
1 can sweetened condensed milk
1/4 c. lemon juice
1 t. clear vanilla

After crust is cool, blend cream cheese with milk until smooth and creamy.  Add lemon juice and mix well, then add vanilla.  Pour into crust.  Chill  until firm.  Prepare blueberry topping while cheesecake chills.

Blueberry Sauce*:

1/4 c. water
1 t. cornstarch
1 1/2 c. blueberries (frozen work well, but fresh could be used as well)
1/4 c. sugar
1/8 t. salt
2 t. lemon juice

Combine water and cornstarch in a medium saucepan.  Stir in blueberries, sugar, and salt.  Simmer 5 minutes or until blueberries cook down and the liquid is thickened, stirring occasionally.  Remove from heat and stir in lemon juice.  Cool. 

Before serving, pour blueberry sauce over cheese cake.  Do not eat while wearing white, lest you spill blueberries on yourself and stain a perfect garment.

*I might try this sauce recipe next time:
In a small saucepan combine 2 c. blueberries, 2 T. water, 1/3 to 1/2 c. sugar, 1 t. vanilla, and a dash salt.  Bring to boiling over medium heat.  Reduce heat and simmer 30 minutes or until thickened, stirring occasionally.

Pumpkin Cheesecake Bars

Not very cheese-cakey; but these are delicious!

(click on the link)

Cheesecake Bars

1/3 c. butter

1 c. flour

1/3 c. brown sugar

1/2 c. chopped nuts (SO yummy with hickory nuts!)

chocolate chips*

1/4 c. sugar

1 egg

1/2 t. vanilla

8 0z. softened cream cheese

2 T. milk

1 T. lemon juice

chocolate syrup*

Cream butter with brown sugar in a small mixing bowl; add flour and nuts; mix to make a crumb mixture. Reserve 1 c. for topping. Press remaining mixture into bottom of an 8"-square pan.

Place sugar, egg, vanilla, cream cheese, milk, and lemon juice in a mixing bowl. Mix well and beat until creamy. Pour over crust. Add chocolate chips (to taste) to remaining crumb mixture; sprinkle evenly over filling.

Bake at 350° F. for 12-15 minutes. Drizzle chocolate syrup over the top in a pretty zig-zag. Cool completely; chill for a day or two before cutting into bars and serving.

*Chocolate was not originally a part of this recipe. I added it because the bars sounded boring without. But if you don't like chocolate, feel free to leave it out--but then, if you don't like chocolate, why are you reading my blog?

No-Bake Chocolate Cheesecake

1 prepared 9" chocolate pie crust (oreo cookie, chocolate graham cracker, etc.)
1 1/2 c. real chocolate chips
1/2 c. white sugar
11 oz. cream cheese, softened
1/4 c. butter, softened
2 c. whipped topping
extra whipped topping and shaved chocolate for garnish

Melt chocolate chips over low heat in saucepan, stirring frequently, until smooth. Set aside. In a large mixer bowl, beat cream cheese, sugar, and butter until smooth. (If you wish to do this by hand, you ought to start it sooner; because the chocolate will cool too fast, and you will have chocolate-chunk cheesecake! Trust me--I speak from experience.) On low speed, blend in melted chocolate. Fold in whipped topping until blended. Spoon filling into crust. Cover and chill until firm. Garnish with whipped topping and shaved chocolate.