CLEVELAND, Oh — Looking for a dessert on the way to ‘wow’ your guests and does now not require any baking? 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 using 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 butter, melted
8-ounce cream cheese softened
2/3 cup powdered sugar
1 cup ricotta cheese
½ teaspoon vanilla
four teaspoons 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. In a medium mixing bowl, integrate crumbs, pecans, sugar, cinnamon, and butter. Mix well.
In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla. 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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