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Pretzel Crust No Bake Blueberry Cheesecake

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Submitted by: StarrTurner

 

A creamy cheesecake with a crushed pretzel crust, topped with fresh blueberries.
 

Ingredients

  • Crust:
  • 1 1/2 cups crushed pretzels
  • 1/3 cup sugar
  • 2/3 cups melted butter
  • Filling:
  • 3 eight ounce packages cream cheese
  • 2 cups blueberries, frozen or fresh
  • 1/2 cup sour cream
  • 1 1/2 cups confectioners' sugar
  • 1 tsp vanilla extract

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Method

Combine pretzels, sugar and butter in a bowl and mix thoroughly. Place mixture in a cake pan and press evenly against bottom and sides of pan. Combine cream cheese, sour cream, sugar and vanilla extract with a mixer or whisk until thoroughly blended. Add blueberries and stir. Place blueberry filling in pretzel crust and chill in refrigerator for at least 6 hours before serving.

 

Notes: Almost any fruit can be used instead of blueberries. Strawberries or sliced bananas are especially good.

 

Number of Servings: 16

 

Submitted by: StarrTurner ()

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