Pretzel Crust No Bake Blueberry Cheesecake

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

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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

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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