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Very Blueberry Cheesecake

Very Blueberry Cheesecake

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Submitted by lkertesz

Very blueberry cheesecake is a no-bake stunner: pureed fresh blueberries folded into a light, lemony cream cheese filling set with gelatin over a vanilla wafer crust. No oven, just chill until firm.

YIELD

16 servings

PREP

30 min

COOK

0 min

READY

2 hrs

No oven, no water bath, no cracks to fret over. This no-bake cheesecake sets up in the fridge, which makes it a summer hero when you’d rather not turn on the heat.

What sets it apart is how light it eats. The cream cheese base gets lifted with marshmallow creme and whipped topping, folding it into something closer to a fluffy mousse than a dense baked cheesecake.

Two cups of fresh blueberries get pureed and folded right in, so the whole filling turns a soft lavender and tastes genuinely of blueberries, not just blueberry topping. A hit of lemon juice and zest keeps it bright and stops it from being one-note sweet.

Unflavored gelatin is the quiet workhorse, giving the chilled filling enough structure to slice cleanly. A buttery vanilla wafer crust holds it all together.

Pro Tips

  • Bloom the gelatin in cold water, then warm it until fully dissolved and clear, so the filling sets smooth with no rubbery bits.
  • Soften the cream cheese to room temperature first so it blends lump-free.
  • Chill until completely firm, several hours or overnight, before unmolding and slicing.
  • Run a thin knife around the springform edge before releasing for clean sides.

Variations

  • Swap blueberries for raspberries, blackberries, or strawberries.
  • Use a graham cracker or gingersnap crust in place of vanilla wafers.
  • Finish with a glossy blueberry sauce or fresh berries instead of the jelly garnish.

Ingredients

1 ½ 355
¼ 59
CUP ML MARGARINE
melted
1 1
EACH EACH GELATIN, UNFLAVORED *
¼ 59
CUP ML WATER
cold
16 462.4
OUNCES ML/G CREAM CHEESE
softened
1 15
TABLESPOON ML LEMON JUICE
1 5
TEASPOON ML LEMON ZEST
grated
2 473
CUPS ML BLUEBERRIES
fresh
7 202.3
OUNCES ML/G MARSHMALLOW CREAM

Directions

Combine crumbs and margarine, press onto bottom of 9-inch springform pan.

Chill.

Soften gelatin in water, stir over low heat until dissolved.

Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended.

Blend in juice and peel. Beat in marshmallow creme, fold in whipped topping.

Purée blueberries, fold into cream cheese mixture.

Chill until firm.

Garnish with blueberry jelly if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 830 65% from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 34g 169%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 578mg 24%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 8%
Sugars g
Protein 23g
Vitamin A 43% Vitamin C 16%
Calcium 14% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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