Blueberry Cheesecake Recipe-

Happy National Blueberry CheeseCake Day ! 

blueberry-cheesecake

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup butter or margarine, melted
  • 2 Tbsp. sugar
     4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
     3/4 cup sugar
  •  2 cups frozen blueberries, thawed, drained
    1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
    1 tsp. lemon zest
  • Directions 

    • Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
    • Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add blueberries; mix well. Stir in 2 cups COOL WHIP and lemon zest. Spoon over crust.
    • Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHI2 cups frozen blueberries, thawed, drained
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