Fresh blueberry cheesecake pie with homemade crust written by: CisseS Summer is fast approaching and that means lots of good and healthy fruits and berries come in season, including blueberries.

And there’s nothing better than a good blueberry pie, during summer when blueberries come in season we have to take an advantage of it, there are thousands of healthy recipes with blueberries, you can easily make healthy breakfast blueberry muffins, smoothies and cakes.

Blueberries are extremely healthy, they are very high in vitamin C, they are low in calories and high in nutrients and they have earned the honor of being the king of antioxidant foods. A cup of blueberries contain only 84 calories, so you can feel free to eat as many as you like, they also contain nutrients that help prevent early ageing and even cancer.


Ingredients:

Nutty Graham Cracker Crust

1 cup graham cracker crumbs Can roll with rolling pin or use food processor until finely ground
1/2 cup old-fashioned rolled oats Could use quick-cooking oats
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons melted
Cream Cheese Filling

PUBLICITÉ

1 8 ounce package cream cheese, softened
1 14 ounce can sweetened condensed milk (Not evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
Fresh Blueberry Topping

2 cups fresh blueberries you could use frozen
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
1 tablespoon lemon juice

Instructions:

Crust Instructions
Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.
Filling Instructions
Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Then add topping.

Blueberry Topping instructions
Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.

Recipe Notes
Keep this blueberry cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.