Cooking Thursday - No Bake Blueberry Lemon Cheesecake Trifles7:03 AM
With a stocked fridge and pantry, there is nothing that I like more than to get into the kitchen and cook. I'm not too much of a baker and I think that's why m food blog doesn't have many dessert and sweet recipes.
But once in a while, I like making something sweet, so one of the first things I made yesterday were these delicious desserts that are just perfect for the summer.
1 frozen pound cake (10.75 ounce), thawed slightly and cut into 1/2 inch cubes
18 ounces fresh blueberries
1 recipe graham cracker streusel (see below)
1 recipe no-bake lemon cheesecake (see below)
Graham cracker streusel:
9 cinnamon graham crackers, crushed to crumbs in a food processor
1/2 cup light brown sugar, packed
1/2 cup finely chopped almonds
Generous pinch of salt
1/2 cup unsalted butter, melted
No-bake lemon cheesecake filling:
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 1/2 cup frozen whipped topping, thawed
1 1/2 cup Lucky Leaf Premium Lemon Pie Filling
To make the graham cracker streusel, toss all ingredients in a medium bowl until the butter is evenly distributed.
To make the cheesecake mixture, beat together cream cheese and sugar until light and fluffy. Gently fold in the frozen whipped topping and pie filling until evenly combined.
Layer the graham cracker streusel, blueberries, lemon cheesecake mixture, and pound cake cubes in a medium mason jar until filled. Repeat with remaining jars.