Ok, so the title of this recipe might be a bit of a misnomer, because in actuality you do a little bit of baking with the crust, buuuut there is no complicated baking of the cheesecake part. Also, I changed things up a bit with this recipe because it’s normally baked in a 9×13 pan but I found mini pie pans I had forgotten I had and thought that mini cheesecakes would be adorable (and delicious).
Also, because this recipe is usually enough for a whole pan I halved the recipe and it made just enough for 3 mini cheesecakes, but below I will put the full recipe so you can make a big wonderful batch of this stuff. You will notice that there are only 2 cheesecakes in my pictures instead of 3 because I may or may not have dropped one, oopsies
guess I really did have butter fingers hehe. This cheesecake recipe is all things decadent and wonderful with a buttery, crumbly pecan crust with whipped cheesecake and a blueberry pie filling poured on top, yuuuummm. This crust is also immune to my distaste of nuts in desserts because all you get is the delicious nutty flavor but not that icky crunch of biting into a big piece of one..in say a brownie (all over shivers, ewww), all I’m saying is, this stuff is good 🙂
First, lets start out with pecans (remember this is half the amount of the recipe below)…
- (Remember this recipe is for the full recipe for a 9x13 pan, I halved it for the mini cheesecakes).
- 1 Cup of Self-Rising Flour.
- 1 Stick of Butter, Softened.
- 1 Cup of Chopped Pecans.
- 2-(8 Ounce) Tubs of Cool Whip.
- 2-(8 Ounce) Blocks of Cream Cheese, Softened.
- 1-(21 Ounce) Can of Blueberry Pie Filling.
- 1 Cup of Granulated Sugar.
- 2 Teaspoons of Vanilla Extract.
- Preheat your oven to 325 degrees F.
- Finely chop up your nuts using whatever method works best for you, I used a hand held chopper.
- Place your nuts in a small mixing bowl, add your butter and your flour.
- Mix all ingredients with your hands until it becomes a cookie dough consistency, mine was a bit gooier because I warmed my butter in the microwave but it was still fine.
- Pat your crust into the bottom of your pan or mini pans and bake for 25 minutes, take out of the oven and let it cool completely.
- With a handheld or stand mixer with whisk attachment, whip your cream cheese until smooth, then add your sugar and vanilla and mix until well incorporated.
- Then add your cool whip and blend until smooth.
- Pour your cheesecake mix onto your crust(s) then top with your blueberry pie filling, if making the full recipe in the pan, evenly smooth out the pie filling over the cheesecake filling instead of spooning some on top like I did with the cheesecakes.
- The crust is very crumbly, which is exactly the texture you're going for.