Ingredients
5graham cracker rectangles
½tbspsugar
3tbspbutter,melted
8ozNeufchatel cream cheese,(1 package)
8ozlight cool whip,(1 tub)
⅓cuppowdered sugar
lime zest,from 1 lime
1tbsplime juice
½cupblueberries,frozen or fresh, roughly chopped
Preparation
In a food processor, crush graham crackers until fine crumbs. Add sugar and melted butter, mix until all the crumbs are wet. Press into the bottom of 5 5-ounce cups.
In a medium sized bowl, blend the cream cheese, cool whip, powdered sugar, lime zest and lime juice with a handheld mixer until combined. Fold in the chopped blueberries.
Scoop the cheesecake mixture into a plastic bag, cut off the corner, and pipe the filling into the cups on top of the graham cracker crusts.
Top with extra blueberries, cover with plastic wrap, and refrigerate for 3 hours to overnight, just to help it set up.
Serve and enjoy.
