Recipe
Dessert
Blueberry Cheesecake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Hy-Vee blueberry muffin squares cereal | ||
| 4 tbsp. Hy-Vee butter, melted | ||
| 2 (3.4 oz each) pkg cheesecake flavor instant pudding mix | ||
| 2 ¾ c. Hy-Vee skim milk | ||
| Fresh blueberries, for topping |
Directions
- Preheat oven to 350 degrees.
- Finely crumb cereal in food processor. Combine cereal crumbs and melted butter. Press into a lightly greased 9-inch pie plate.
- Bake crust for about 8 minutes or until crust edges begin to lightly brown. Cool completely.
- Beat pudding mix and milk with wire whisk 2 minutes. Pour into cooled crust. Refrigerate 3 hours or until completely set. Top with blueberries before serving.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 15mg
- Sodium: 440mg
- Total Carbohydrates: 38g
- Protein: 3g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 6%
0%
Iron 25%
0%
Calcium 15%
Recipe Source:
Hy-Vee blueberry muffin squares cereal