Blueberry Tofu Cheesecake - No Bake!

• The pie
• 1 prepared graham cracker crusts or 1 prepared granola cereal, crust
• 14 ounces soft tofu, cubed
• 8 ounces cream cheese, softened and cubed
• 1/2 cup milk
• 1/2 cup sugar
• 3 tablespoons fresh lemon juice
• zest of one lemon
• Topping
• 1 1/2 cups blueberries
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• water, as necessary

1. Prepare your desired crust as necessary.
2. To prepare the filling, add the tofu, cream cheese, sugar, lemon juice, and lemon zest to your blender or food processor. Add milk as necessary to be able to process, and blend until smooth.
3. Taste for sweetness. If satisfied, poor into prepared crust and place in refrigerator to set--expect to give it at least four hours.
4. To prepare the topping, add the remaining ingredients to a small sauce pan over medium-low heat. Stir to dissolve sugar and begin breaking down berries. Turn off heat and cool before topping the completely set, chilled pie (you can store your berry topping in the refrigerator while your pie sets).

graham cracker crusts, cream cheese, milk, sugar, lemon juice, zest of one lemon, topping, blueberries, sugar, lemon juice, water

Taken from www.food.com/recipe/blueberry-tofu-cheesecake-no-bake-481455 (may not work)