White Chocolate Blueberry Cheesecake

White Chocolate Blueberry Cheesecake -- A Pinch of Joy

White Chocolate Blueberry Cheesecake -- A Pinch of Joy

When Bytes cousin was visiting several weeks ago, she challenged him to try a recipe for White Chocolate Blueberry Dessert she thought sounded really good.  He got the ingredients and “aged” them in the pantry.  The fruit was used in another recipe but a second container was later purchased and waiting in the fridge.  Then Wheels asked Bytes last Friday if he wanted to come along for a dinner out to celebrate my birthday.  He said yes, and then committed to making a dessert for after dinner.  It was a celebratory dessert worth waiting for!

Bytes tweaked the recipe and took photos of the process – a creative bloggy birthday gift.  :-) My sister and mister joined us for dessert later in the evening.  Their card said “I wish you a day full of smiles. . . “    That dessert was certainly smile worthy!  Oh my goodness – it was sooo good.  Creamy, crunchy, bursting with fruit. Oh so light with a delectable golden Oreo crust. Heavenly white chocolate on top.  All melded together in divine harmony.

Oreo Crust

Use food processor to crush a package of whole golden Oreo cookies into fine crumbs. Stir in melted butter and and press into 9×13 pan.  Refrigerate while preparing the rest.

Blueberry Cream Cheese Filling

Mix cream cheese layer, fold in blueberries and spread over the Oreo crust.  Place back in refrigerator.

Pudding Layer

Combine milk and white chocolate instant pudding, beating until it begins to thicken.  Spread over cream cheese layer and return to refrigerator to firm.

Whipped topping and white chocolate

When pudding layer is set, spread whipped topping over the dessert.  Top with white chocolate shavings or pieces.  Refrigerate at least 3 hours before serving.

White Chocolate Blueberry Cheesecake Slice -- A Pinch of Joy

May your day be full of smiles! 

White Chocolate Blueberry Cheesecake
 
Prep time
Total time
 
No bake light, creamy and full of sweet berries -- heavenly dessert on a golden Oreo crust. Guaranteed to make you smile!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
Crust
  • 1 package Golden Oreo cookies (whole cookies including filling, 36 count)
  • 6 tablespoons butter, melted
Cream Cheese Layer
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 1 ¼ cup whipped topping
  • 1 to 1 ½ cups fresh blueberries (8 – 12 ounce package)
Pudding Layer
  • 1 package white chocolate sugar free instant pudding
  • 3 cups cold milk
Topping
  • 1 ½ cups whipped topping
  • 12 – 15 pieces of white melting chocolate, chopped
Instructions
Crust
  1. Use food processor to crush a package of whole golden Oreo cookies, including filling, into fine crumbs. Pour into 9x13 pan.
  2. Melt butter in small microwavable dish, about 1 minute depending on microwave. Pour melted butter into the cookie crumbs. Stir melted butter into cookie crumbs until well mixed, then evenly press into pan.
  3. Refrigerate while preparing the rest.
Cream Cheese Blueberry Layer
  1. Mix cream cheese, softened butter and powder sugar, beating well. Mix in 1 ¼ cup whipped topping.
  2. Carefully fold in blueberries.
  3. Spread evenly over the Oreo crust.
  4. Place back in refrigerator.
Pudding Layer
  1. Combine milk and white chocolate instant pudding in medium bowl. Beating until it begins to thicken, in 2-3 minutes.
  2. Spread over cream cheese layer and return to refrigerator to firm.
Topping
  1. When pudding layer is set, spread whipped topping over the dessert.
  2. Top with white chocolate shavings or chopped pieces.
  3. Cover with clear wrap and refrigerate at least 3 hours before serving.

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Garden Patch Salad

Garden Patch Salad -- A Pinch of Joy

Garden Patch Salad -- A Pinch of Joy

This could be called Pig in the Garden Pasta Salad – bacon and ham, get it?  Or maybe  Bacon Ranch Ham and Vegetable Garden Patch Salad.    Or. . . . Pigs at the Ranch Veggie Garden Pasta Salad.    Okay. . . .  We’ll stick with just plain ole Garden Patch Salad.  Whatever you call it, this is a hearty and colorful   main dish pasta salad and is great for taking to a pot luck.

This is a versatile salad.  Use pasta of your choice, as suggested above.  Red peppers provide great color contrast to the green onion and broccoli, but you can use orange or yellow if that’s what you have on hand.  (Or even green pepper if that’s what is in the vegetable patch at your ranch.)   Cucumber lightly seeded means if the seeds are small and tight together, just dice the cucumber.  If seeds are large and juicy,  slice the cucumber lengthwise and use a spoon tip to remove seeds from the cucumber.   You can add halved cherry tomatoes for color.  Or half a cup of frozen green peas and increase the dressing by a couple of tablespoons.   You can substitute diced cooked chicken breast for the ham, though you may want to add more dressing before serving if salad seems dry.  I don’t know if it is true across the board, but it seems to me that chicken needs more ranch dressing  to make a moist salad.

Garden Patch Salad
 
Prep time
Total time
 
A hearty and colorful main dish pasta salad, great for the family or a pot luck.
Author:
Recipe type: Pasta Salad
Cuisine: American
Serves: 6 servings
Ingredients
  • 2 ¼ cup pasta (rotini, shell, small penne or farfalle)
  • ¾ cup bacon ranch dressing
  • 4 Tablespoons bacon crumbles OR 4 slices bacon, crisped and crumbled
  • ½ teaspoon dried dill
  • 1 ½ cups broccoli florets, cut or broken into small pieces
  • ½ red bell pepper, diced (about ½ cup)
  • ½ cup cucumber, lightly seeded and diced
  • 5 medium green onions, thinly sliced (about ¼ cup)
  • 1 ½ cups ham, diced
  • Salt and pepper, to taste
  • 6-12 cherry tomatoes for garnish, if desired.
Instructions
  1. Bring water to boil in 3 quart pan. Add salt and pasta and return to boil. Cook pasta according to package directions, until it is al dente. Drain and rinse with cold water.
  2. While pasta is cooking and cooling, mix dressing, dill and bacon crumbles in large bowl.
  3. Cut broccoli, dice pepper, cucumber and thinly slice onions. Stir into dressing mixture.
  4. Dice ham and add to vegetable and dressing mixture. Add salt and pepper to taste.
  5. Add cooled pasta and mix well.
  6. Chill at least 2 hours or overnight before serving.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

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Bacon Wrapped Grilled Asparagus

Bacon Wrapped Grilled Asparagus -- A Pinch of Joy

Bacon Wrapped Grilled Asparagus -- A Pinch of Joy

Bacon wrapped grilled asparagus was on the menu when we were guests at a birthday dinner early in spring.

My mother loved asparagus.  Wheels loves asparagus.  Me — no.  I would buy it for them, but eat it. . . emphatically NO.  Not at all.  Never.   No asparagus crossed these lips.  I  had tasted it.  Once.  Bad memory.   Even the name – *shudder*.

However, this time the grill meister handed me the plate to carry to the table and casually said, this is pretty good stuff.  Maybe it was the enticing smell of the bacon.  Or the festivities.  Or my good manners kicked in.  Whatever it was, I put a bundle on my plate as it came by during dinner.  Wheels raised an eyebrow and kindly gestured that he would rescue me from the asparagus ever so discreetly since I surely had taken it by mistake.

But I was committed.  I gamely took a bite.  Not at all what I remembered asparagus to be.  Tender, gently flavored, grilled to perfection and wrapped in bacon.  It was soon gone.  I liked it!

When Bytes and his big brother were small, I would entice them into trying a food they had rejected before by saying “You know, your taste buds are growing up too.  Maybe you are big enough now to like (whatever )”.  Worked.   They will eat anything now.  Guess what.   I was right all this time.  Hear that – Mom was right!!!!  Mom’s  taste buds grew up.  She likes asparagus.  Lightly grilled and wrapped in bacon, please.

Bacon Wrapped Grilled Asparagus
 
Prep time
Total time
 
This is more a set of cooking guidelines than a recipe – results are delectable!
Author:
Recipe type: Vegetables, grilled
Cuisine: American
Ingredients
  • 1 bunch fresh spring asparagus
  • 6-8 slices of bacon, halved (one half slice for each bundle of three asparagus spears)
Instructions
  1. Separate three stems of asparagus from bunch.
  2. Optional step: If you want bacon just slightly crispy, precook in microwave or skillet until it begins to brown and continue with the next step.
  3. Wrap the three stems together with a half slice of bacon and secure with toothpick.
  4. Place each bundle of three on a medium hot grill and cook until asparagus is tender, but still slightly firm and bacon is cooked.

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