Simple, no-bake cheesecake squares. For easy variations, use other flavors of pie filling and fresh fruit combinations.
1 cup granulated sugar - divided use
1/3 cup butter
1 1/2 cups graham cracker crumbs
3 (8-ounce each) packages cream cheese
1 cup pastuerized egg product
1 teaspoon vanilla extract
1 (21-ounce) can blueberry pie filling
1 pint strawberries, halved, for garnish (optional)
- In medium saucepan, heat 1/4 cup sugar and butter; heat on low until the butter is melted, stirring occasionally. Stir in graham cracker crumbs. Press the mixture evenly on the bottom of a 13x9x2-inch pan.
- In a large bowl, beat cream cheese until smooth. Add remaining sugar. Beat in eggs, one at a time. Add vanilla and stir until well-blended.
- Spoon blueberry pie filling over the crust. Carefully pour the cream cheese mixture over the blueberry pie filling. Chill about 2 hours.
- Just before serving, garnish with strawberries halves, if desired.
Makes 16 squares.