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Very Blueberry Cheesecake

 
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Very Blueberry Cheesecake recipe

Yield

16

servings

Prep

30

min

Cook

0

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 ½ cups vanilla wafer crumbs
*
¼ cup margarine
melted
1 each gelatin, unflavored
*
¼ cup water
cold
16 ounces cream cheese
softened
1 tablespoon lemon juice
1 teaspoon lemon zest
grated
2 cups blueberries
fresh
7 ounces 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

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 83065% of calories 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?

 

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