I love no-bake cookies. They remind me of my childhood. My oldest sister used to make them for us. I love peanut butter, and oats, and crunchy nuts. I love their fudge-like consistency. Awhile back I saw a pin for blueberry no-bake cookies. But when I went to the recipe it was made with healthy ingredients and she said that the cookies were very crumbly and had to be refrigerated. That didn’t sound too good to me. So, I read a bunch of other no-bake cookies recipes and came up with this recipe. I thought these were good and my family seemed to really like them. I think next time I would add some chopped almonds for some crunch and maybe even a couple spoonfuls of blueberry jam.
This is a great recipe for people who have a peanut allergy in the family. It doesn’t call for peanut butter. It is flavored with pudding mix. You could use any flavor of pudding mix you want and change up the add-ins. Banana and walnut would be yummy. Or chocolate and dried cherries. I thought blueberry cheesecake sounded good so that is what I went for. If you’re not using cheesecake flavored pudding then there’s really no reason to add the cream cheese. Just omit it.
Give them a try and let me know what you think!
Blueberry Cheesecake No-bake Cookies
Yield: 2 dozen
- 3/4 cup butter
- 1 1/2 cups sugar
- 1/3 cup cream
- 1/3 cup milk
- 2 ounces cream cheese
- 3.5 cups oats
- 1 cup Golden Grahams cereal, coarsely crushed
- 1 3.9 ounce box instant cheesecake flavored pudding
- 1 cup dried blueberries
- 1 teaspoon vanilla
In a large heavy bottomed pot, melt the butter, sugar, cream and milk together. Bring to a boil and boil for 3 minutes. Stir in the cream cheese until melted. Stir in the vanilla and pudding mix. Stir in the oats and cereal and blueberries. Drop mounds onto parchment paper and allow to cool before serving.