Blueberry Chill Bars

Photo Credit: The Country Cook

This dessert recipe comes straight out of a grandmother's handwritten recipe book. The book was hand-bound, and the recipes were scribbled down over the years. This easy dessert using vanilla wafers, some sweetened cream cheese and pie filling for a dessert recipe. You can also switch the blueberry pie filling out for another pie filling. Cherry or strawberry are just a couple of examples of pie fillings you can try. Cover the blueberry chill bars with some plastic wrap and freeze for a couple of hours until set. This blueberry chill bars dessert recipe is sure to be a recipe you add to your recipe collection, easy to make and one the whole family will love. For the full blueberry chill bars recipe, you'll want to take a look at The Country Cook site.

No-bake cheesecake dessert recipes are one of the easiest recipes you can make. The nice thing about this easy dessert is that it uses only a handful of ingredients. This is an easy dessert recipe to make, but there are a few things that you will want to do, to help ensure recipe success every time. Baking the crust. No-bake really does mean that you do not have to bake the dessert recipe. One mistake that you want to avoid is baking a crumb crust for a no-bake cheesecake recipe, as baking can result in a soggy crust, as no-bake crusts have more fa in the recipe. And trying to use a baked crust, one that has less butter means that your pie or bar filling will ooze into the crust and make it soggy. You want to instead chill the crumb crust at least ten minutes before you fill it, but even longer is better. If you are quite familiar with crumb crusts, you'll notice that no-bake versions have a higher ratio of butter to graham cracker crumbs. This makes for a sturdy crust when it is refrigerated.

Another mistake often made with no-bake dessert recipes is mixing the filling for longer than the recipe says. If you mix the filling in the food processor after chilling the crust, make sure not to over mix it. By overmixing the filling, you may end up with a super-soft cheesecake after it is chilled as a result. Make sure you use room-temperature cream cheese and use a hand mixer or mix the filling by hand to avoid breaking the emulsion that is created by the cream cheese. Make sure to use room temperature cream cheese before mixing. Trying to whip up cold cream cheese into the filling recipe will result in little lumps in the mix. Pull the cream cheese out of the refrigerator at least an hour before mixing. Unwrap the cream cheese and then cut it into cubes if you are in a hurry to get the cake in the fridge. Don't rush the chilling time. The filling needs to be properly chilled, a minimum of two hours but preferably overnight, to set the cheesecake bars or cake into sliceable sections. Freezing the cheesecake will result in a too-hard-to-enjoy crust and filling. The cheesecake recipe should be shiny and firm to the touch when set. You can move the cheesecake recipe to the fridge for 30 minutes before slicing, but freezing the cheesecake any longer will make for a frozen cheesecake without the same creamy texture as the just-refrigerated version.

You will find this easy dessert recipe at The Country Cook site. On the site, you will find dessert recipes, appetizer recipes, main dish recipes, Instant Pot recipes, easy desserts and so much more. **

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