Blueberry Cheesecake Recipe



You’ll Need:

Honey Maid Graham Cracker Crumbs
Cupcake liners
Chopped Pecans
Cream Cheese 8 oz.
14 oz can Sweetened Condensed Milk
1 Can Blueberry Pie Filling|
Frozen Whipped Topping
Cupcake pans

To Make The Graham Cracker Crust:

Mix 1 1/2 cup Graham Cracker Crumbs, 4 TBSP melted butter, 1/2 – 3/4 cup chopped pecans (depending on how many you like in there). Take spoon and smash the crust mixture in the bottom of your cupcake liners. If your mixture is too dry you can add more melted butter to it.



To Make Filling:

Mix 8 oz packet of cream cheese and 14 oz can sweetened condensed milk. Once they are blended together add half the can of blueberry pie filling. Fold in 1 cup of frozen whipped topping.



Spoon the filling into the cupcake pans and cover with foil. Freeze for 3 hours before serving. I like to take them out of the freezer 10 minutes before serving so they are soft.


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