Very Blueberry Cheesecake
Blueberry season is coming up in July and August. Here is a cheesecake recipe you can save for when you see them in every store or grow your own. This is a nice cheesecake for summer because the fruit is in season, and you don’t have to heat the house up by putting on the oven as this is a no bake cheesecake. You can substitute strawberries for blueberries if you like them better.
1 1/2 cups vanilla wafer crumbs
1/4 cup margarine melted
Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Chill.
1 envelop unflavored gelatin
1/4 cup cold water
2-8 ounce packages cream cheese softened
1 Tablespoon lemon juice
1 teaspoon grated lemon peel
1 7ounce jar Marshmallow creme
1= 8 ounce container (3 cups) frozen whipped topping thawed
2 cups of blueberries pureed
Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping and blueberries. Pour over crust. Chill until firm. Garnish with additional thawed frozen whipped topping and lemon peel.