Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon grated lemon peel
• 3/4 cup cold butter
• 2 egg yolks
• 1/2 teaspoon vanilla extract

Filling

• 5 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1/4 cup half-and-half cream
• 3 tablespoons all-purpose flour
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 egg yolk
• 1 cup crushed strawberries
• 1 cup crushed blueberries
• Blueberries, raspberries and strawberries for top
• Fresh mint and basil

Instructions

1. In a large bowl, combine the flour, sugar and lemon peel.
2. Cut in butter until crumbly.
3. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
4. Press onto the bottom and 3 inches up the sides of a greased 9-inch springform pan. Place pan on a baking sheet.
5. Bake at 400 degrees for 5-8 minutes or until lightly browned. \
6. Cool on a wire rack.

For Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Beat in the cream, flour, lemon peel, salt and vanilla.
3. Add eggs and yolk; beat on low speed until just combined.
4. Divide batter in half. Fold crushed strawberries and blueberries into half of the batter.
5. Pour into crust.
6. Top with remaining batter. Return pan to baking sheet.
7. Bake at 400 degrees for 10 minutes. Reduce heat to 300 degrees and bake 60-70 minutes longer or until center is almost set.
8. Cool on a wire rack for 10 minutes.
9. Carefully run a knife around edge of pan to loosen; cool 1 hour longer
10. Refrigerate overnight.
11. Remove sides of pan.
12. Garnish with blueberries, raspberries and strawberries.

By Frances Stone via KathyMillerTime

Ingredients

• 12 paper cupcake baking cups
• 14 crisp cookies (such as Lotus Biscoff)
• 2 tablespoons butter, melted
• Pinch of salt
• 12 ounces cream cheese, softened to room temperature
• 1/3 cup sugar
• 2 tablespoons fresh lime juice
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup blueberry preserves
• 1/2 cup fresh blueberries

Instructions

1. Preheat oven to 325 degrees. Place paper baking cups in a standard 12 cup muffin pan.
2. Pulse cookies in a food processor until finely crushed.
3. Stir together cookie crumbs, butter and salt. Firmly press about 1 1/2 tablespoons crumb mixture into each paper cup.
4. Bake at 325 for 6 minutes. Cool on a wire rack 10 minutes.
5. Beat cream cheese, and next 3 ingredients at medium speed with an electric mixer until blended.
6. Add eggs, one at a time, beating just until yellow disappears after each addition. Divide mixture among prepared baking cups.
7. Bake at 325 for 15 to 20 minutes or until just set. Cool on wire rack 30 minutes. Cover and chill 4-24 hours.

Notes

Kathy's Tip...I doubled the filling mixture to give a thicker filling to crust ratio.

By KathyMillerTime
Adapted from Southern Living

Ingredients

• 4 pints fresh blueberries
• 1 1/2 cups sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/3 cup water
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 15 ounce package refrigerated pie crusts, divided
• 1/2 cup chopped pecans
• Vanilla ice cream

Instructions

1. Preheat oven to 450 degrees.
2. Bring first 7 ingredients to a boil in a saucepan over medium heat; stir until sugar melts. Reduce heat to low; cook, stirring occasionally, 10 minutes.
3. Spoon half of blueberry mixture into a lightly greased 8-inch square pan. Roll 1 piecrust to 1/8 inch thickness on a lightly floured surface; cut an 8 inch square. Place over blueberry mixture; sprinkle with pecans.
4. Bake at 450 for 10 minutes. Spoon remaining blueberry mixture over baked crust.
5. Roll remaining pie crust to 1/8 inch thickness, and cut into 1 inch strips. Place in lattice design over blueberry mixture. Place pan on a baking sheet on middle oven rack. Bake at 450 degrees for 10 minutes or until golden.
6. Serve with ice cream.

Notes

I made this in a souffle dish. Turned out perfectly. The pecans and center pie crust give this cobbler a unique twist.

By KathyMillerTime
Adapted from from a long ago Southern Living