The perfect dessert for your next “family bun fight”
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Crust
- 1 sleeve of digestive biscuits, finely crushed (about 27), or graham wafers would be a good substitute
- 1 tsp. sugar
- 1/4 tsp. cinnamon
- 1/2 cup butter, melted
Cheese Layer
- 8 oz. cream cheese
- 1/2 cup sugar
- 2 eggs
- 1 tsp. vanilla
Blueberry Layer
- 3 cups frozen blueberries
- 1/2 cup sugar
- 1/2 cup water
- 1 Tbsp. fresh lemon juice
- 4 tsp. cornstarch
- 1/2 cup cold water
Topping
- 2 cups whipping cream
- 2 Tbsp. sugar
- 3 digestive biscuits, crushed
Instructions
- To make crust: Mix ingredients together and pat lightly into a 9″x13″ pan and bake at 350F for 10 minutes.
- To make cheese layer: Mix ingredients together and spread over crust. Bake at 325F for 20 minutes.
- To make blueberry layer: Combine blueberries, sugar, water and lemon juice in a saucepan and bring to a boil. Dissolve cornstarch in the cold water and add to the blueberry mixture. Stir until thickened and pour over baked cheese layer. Cool completely.
- To make topping: Whip cream with sugar and spread on top of blueberry layer. Sprinkle with digestive biscuit crumbs and refrigerate until serving time. If you make this the night before – don’t whip the cream until just before serving. Serves 10-12
The Best of Bridge https://www.bestofbridge.com/
Can I use fresh blueberries?
Absolutely!
Do you soften cream cheese first??
Yes, softened cream cheese works best here for spreading.
Love this dessert have made it for years. Was wondering if I double the cheese layer how long to bake.
Hi Debbie, we suggest you bake an additional 15 minutes, then checking the doneness every 5 minutes, until the cheese portion is set. Enjoy the experiment!
Is the pan greased?
Hello! You can grease the pan if desired, but it is not necessary. Enjoy!
Can you freeze after made
This recipe can be prepared, cooled and frozen to step 3. To serve, thaw in the refrigerator overnight, then top with whipped cream and cookie crumbs.
My all time favorite desert, first my mother and then my wife have been making this one for me. I just pick a big bucket of fresh wild blueberries (they work best for this recipe) and you know where they are going.