Blueberry Lemon Cheese Torte
If you tried our Pumpkin Spice Cream Cheese Tortes last year, you’ll love this fast, easy and beautiful new creation. Using one of our favorite new products, Carmie’s Lemon Grove Citrus Lemon Cheesecake Dip Mix, you can quickly throw together a beautiful appetizer that looks like you purchased it from Gumbo Gals.
What you’ll need:
Plastic Wrap
16 oz plastic or glass container
Carmie’s Lemon Grove Citrus Lemon Cheesecake Dip Mix
8 oz cream cheese bar
4 oz whip cream
Blueberry pie filling (fresh blueberries are optional)
1 tsp vanilla
Graham Crackers (crushed almonds are optional)
Butter
First, beat one package (the box comes with two packages so save the other one for later or make an extra one for a friend or neighbor) of Carmie’s Lemon Grove Citrus Lemon Cheesecake Dip Mix with an 8 oz package of cream cheese and 4 oz of frozen whip cream until smooth. Set aside.
Open 1 can of quality blueberry pie filling (don’t buy the store brand because it’s too much syrup and not enough fruit) and mix with one tsp vanilla. I like to add some fresh blueberries to the mix to make it fuller, but the pie filing itself will be fine if you don’t have any fresh berries on hand. Set aside
Mix 16 crushed graham crackers (4 sheets) with 4 tbsp melted butter. I also like to add crushed almonds and a bit of sugar into this mix, but those can be excluded for those with nut allergies or who want to limit their sugar intake.
Line a small but deep bowl with plastic wrap. First smooth a layer of the cream cheese mixture on the bottom. Follow with a layer of the blueberry mixture and then the graham cracker mixture. You can make as many layers as you like, but it’s important to start with the cream cheese and end with the graham cracker so that when you set it down, the graham cracker crust is on the bottom and cream cheese layer on top.
Wrap the plastic wrap firmly around the top and cover the container. Freeze until about an hour before you’re ready to serve. It can be garnished with candied lemon, crushed nuts, fresh blueberries or drizzle with some of the remaining liquid blueberry pie filling.
