Ok, so the title of this recipe might be a bit of a misnomer, because in actuality you do a little<\/em> 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). <\/strong><\/p>\n <\/a>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 First, lets start out with pecans (remember this is half the amount of the recipe below)…<\/p>\n <\/a>Chop them up really fine (I used a nifty handheld chopper because I didn’t feel like getting the food processor out)…<\/p>\n <\/a>Place nuts in a bowl, and add your butter…<\/p>\n <\/a>Add your flour…<\/p>\n <\/a>Mix, mix, mix (I used my hands)…<\/p>\n <\/a>Place in your pie pans (or big pan depending upon how much you’re making)…<\/p>\n <\/a>Bake them, and while cooling, cream your cream cheese…<\/p>\n <\/a>Then add your sugar…<\/p>\n <\/a>Then add your cool whip…<\/p>\n <\/a>Mix, mix and voila you have an awesome no bake cheesecake with wonderful blueberry pie filling all over the top…<\/p>\n <\/a> Sooo fluffy and awesome…<\/p>\nguess I really did have butter fingers hehe<\/del>. 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 \ud83d\ude42
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