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Creamy Lemon-Blueberry Dessert

Creamy Lemon-Blueberry Dessert recipe
photo by:kraft
A dense lemon center dotted with blueberries makes for a whole new take on cheesecake. With just 15 minutes of prep, there's no reason your meal shouldn't end memorably.
15 min
5 hr 15 min
24 servings
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Absolutey delicious! It was a hit at Easter.
Great recipe! I made it for an open house March 28th & it was a hit. I will make it again but I'll probably add 1 or 2 tablespoons of lemon zest to the cream cheese to bring out the lemon flavor.
I made this cheesecake for Easter,had 13 for lunch and everyone loved it, will bake it 50 min next grandaughter in college wanted the recipe
This dessert is so refreshing, a perfect mix of lemon and blueberry!
I made this for Easter because everyone in my family loves cheesecake. I have never made it before , but it was easy and everyone loved it!!! I did only bake it for 50 minutes as many others sugessted. I will definately make it again.
My family loved this! As previous posters mentioned, 1 hour was too long to bake. I did 45 minutes and that was perfect. I tried my best to "healthify" it so I used reduced fat cream cheese, sugar free/fat free pudding mix, whole wheat flour and fat free cool whip. It is very creamy and very delicious!!!
I made this for a church dinner and it was all the rave. It was very easy to make. I did cook for less time than it suggested. I also added lemon zest to it. It was fantastic. I will be making this again and again. Thank you for the great recipe. : )
it is good,my grandchildren love it
I made this last night and it was great. The only thing wrong was the splitting of the cake once it was done. This was probably due to the hour cook time. I will shorten my cook time next time. It requires a lot of cream cheese so I used 1/3 less fat and the tast was still great!
I rated this last night asking why it came out looking like the Grand Canyon,I covered it with wax paper and left it in the frige overnight, this afternoon I put the Cool Whip on it and served it. Noticing the edges were brown and kind of curled made me wonder if it was over baked, I found the corner piece to be very chewey, the bottom crust was also chewey. It left a distingtive milky sour cream flavor in my mouth. No I do not think I will make it again, I was not as impressed with the final product as I thought I would be. I will go back to my favorite cheesecake recepie. I still love you Kraft! Please keep those recipies coming, I count on you to feed my family and "wow" my guests It is extremely rare for me to not like something you put out. Sorry !!
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