CLEVELAND, Oh — Looking for a dessert on the way to ‘wow’ your guests that does not require any baking now? Country chef Lee Ann Miller shared one of her favorite summertime recipes: a cheesecake version, however, not all the fuss. Served in mason jars, Lee Ann showed Fox 8’s Stefani Schaefer how clean it’s far to make this fresh layered blueberry treat. Lee Ann is a Walnut Creek Cheese friend, and you can examine more approximately the Amish Country save by clicking right here.
Layered Blueberry Cheesecake Dessert
1-half of cups graham crackers crumbs
4 Tablespoons white sugar
½ cup roasted & salted pecans, chopped
½ teaspoon ground cinnamon
four Tablespoons melted butter
8-ounce cream cheese softened
2/3 cup powdered sugar
1 cup ricotta cheese
½ teaspoon vanilla
four teaspoons of real lemon juice
8 cups of fresh blueberries
¾ cup blueberry pie filling
3 Tablespoons water
Using a meal processor, make graham cracker crumbs and then chopped pecans, making sure to over-chop the nuts. Integrate crumbs, pecans, sugar, cinnamon, and butter in a medium mixing bowl. Mix well.
Beat softened cream cheese, powdered sugar, and vanilla in a separate bowl. Beat till easy and creamy. Beat in ricotta and lemon juice.
Meanwhile, in a small saucepan, slightly warm blueberry pie filling with water. Heat until pouring/thin consistency and drizzle over blueberries and lightly fold together till blueberries are lightly coated.
In glass dessert cups, small mason jars, or 9oz. Clear plastic cups, layer blueberries, cheesecake combination, crumbs, and repeat. Top dessert with lightly sweetened heavy whipping cream and garnish with a skinny slice of lemon, blueberries, and mint
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