NO BAKE BLUEBERRY CHEESECAKE
these are soo good, and easy to make since you don't have to bake them. My family devoured them within a few minutes
Provided by fawn512
Categories Cheesecake
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and sugar, pour melted butter. Press into pan (I use 9" springform pan) chill covered (I make this the night before).
- Beat cream cheese, add sugar.
- Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.
- Gradually pour this while beating the cream cheese mixture.
- Fold in whipped cream.
- Spread on top of crust. Top with blueberry syrup.
- NOTE: the syrup must be thick or else it'll fall from the cake.
- Chill covered a few hours.
Nutrition Facts : Calories 386.3, Fat 20.8, SaturatedFat 8.4, Cholesterol 37.7, Sodium 302.3, Carbohydrate 48.3, Fiber 0.4, Sugar 24.4, Protein 4
THE BEST BLUEBERRY CHEESECAKE
AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.
Provided by Seasoned Cook
Categories Cheesecake
Time 1h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
- Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
- Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
- Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
- Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
- Note: Refrigeration time is not included.
Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6
NO-BAKE BLUEBERRY CHEESECAKE
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.-Ken Gallagher, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
BLUEBERRY SWIRL CHEESECAKE
The creamy, sweet texture of this baked vanilla pudding is complemented by a vibrant fruit sauce
Provided by Cassie Best
Categories Dessert
Time 1h20m
Yield Cuts into 14 bars
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
- Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
- In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
- Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.
Nutrition Facts : Calories 606 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Protein 6 grams protein, Sodium 1 milligram of sodium
PHILADELPHIA NO-BAKE BLUEBERRY CHEESECAKE
Get your blueberry thrills with our PHILADELPHIA No-Bake Blueberry Cheesecake. This no-bake blueberry cheesecake is made with frozen fruit and lemon zest.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
- Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add blueberries; mix well. Stir in 2 cups COOL WHIP and lemon zest. Spoon over crust.
- Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 18 g, Protein 6 g
BLUEBERRY CHEESECAKE
Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It's magnificent!Don't be daunted by the number of steps - they are straightforward, I've just broken it down into managable steps. Cheesecakes are actually less "risky" than cakes because - no worries about not rising, sinking in middle etc.If blueberries are expensive right now but you're absolutely busting to make this, skip the topping and serve with cream instead.
Provided by Nagi
Time 5h
Number Of Ingredients 16
Steps:
- Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
- Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- Line sides: Butter and line the side of the pan.
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
- Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
- Add flour, beat for 5 seconds on speed 4 until just incorporated.
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
- Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
- Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
- Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
- Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
- Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
- Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
- Mix cornflour and water, then stir in - it wil thicken quickly.
- Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!
- Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
- Slice and serve!
Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
THE EASIEST EVER NO BAKE BLUEBERRY CHEESECAKE
The easiest ever no bake blueberry cheesecake is the only blueberry cheesecake you will ever need. This is as quick and easy as cheesecake recipes get.
Provided by Neil
Categories Pudding
Number Of Ingredients 8
Steps:
- Grease the bottom and sides of a 20cm loose bottomed cake tin and line the bottom with greaseproof paper.
- Blitz the digestive biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
- Melt the butter in a medium sized saucepan, then stir in the crushed biscuits.
- Press the biscuits into the bottom of the greased cake tin, ensuring all of the bottom is covered evenly, then place the tin into the fridge for a minimum of 20 minutes.
- Whisk together the cream cheese, double cream, lemon juice and vanilla extract.
- Pour the cheesecake mixture over the biscuit base and smooth out.
- Place the cheesecake into the fridge to chill for at least 4 hours. If you can make this the day before and chill overnight, then even better.
- Before serving, remove from fridge for 5 minutes and carefully lift the cheesecake out.
- Remove the greaseproof paper, top with the blueberry jam and serve with the blueberries.
Nutrition Facts : Calories 467 kcal, Carbohydrate 25.9 g, Protein 13.3 g, Fat 35.2 g, SaturatedFat 20.3 g, Cholesterol 97.4 mg, Sodium 955.7 mg, Fiber 0.8 g, Sugar 6.9 g, UnsaturatedFat 8.2 g, ServingSize 1 serving
BAKED BLUEBERRY CHEESECAKE
Buttery graham cracker crust with a real cheesecake layer topped with a blueberry topping that's not too sweet.
Provided by KATLIST
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
- Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
- Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
- Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 38 g, Cholesterol 123.4 mg, Fat 27.7 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 288.1 mg, Sugar 29.5 g
BLUEBERRY CHEESECAKE
Categories Dessert Cheesecakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of plate In a food processor, place yogurt, cream cheese, cottage cheese and cornstarch and blend until smooth, about 1 minute. Add eggs and blend again until well combined. Pour about half of the cheese mixture onto the crust and top with ½ cup of the blueberries. Cover with the remaining cheese mixture. Bake until firm, about 35 minutes. Cool completely on a wire rack. In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds. Top the cheesecake with the remaining 1-½ cups blueberries and drizzle with warm honey. Refrigerate until firm, about 3 hours.
Nutrition Facts :
NO-BAKE BLUEBERRY CHEESECAKE
This no-bake cheesecake is made with one brick of cream cheese and sweetened condensed milk. Easy and delicious, it's the perfect refreshing dessert for summer parties and pot-lucks.
Provided by Jackie Currie
Categories Dessert
Time 3h25m
Number Of Ingredients 7
Steps:
- Stir graham cracker crumbs and melted butter together until well combined.
- Press into an ungreased 8x8 or 9x9 pan.
- Place in fridge to chill for 15 minutes.
- With electric beaters, beat cream cheese until light and fluffy.
- Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
- Beat in lemon juice and vanilla. Mixture will thicken.
- Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.
- Spoon the blueberry pie filling evenly over the cheesecake.
- Run a knife around the edge of the pan to loosen before serving.
Nutrition Facts : Calories 442 kcal, Carbohydrate 67 g, Protein 9 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 423 mg, Fiber 2 g, Sugar 54 g, ServingSize 9 slices
HAIRY BIKERS' BLUEBERRY CHEESECAKE RECIPE
Blueberry cheesecake is an easy recipe to rustle up for pud when you want something not too expensive, but delicious. This Hairy Bikers recipe is the best
Provided by Hairy Bikers
Categories Dessert
Time 1h5m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C. Butter the sides and base of a 24cm cake tin.
- Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Mix the crushes biscuits with the melted butter and press down into the base of the tin.
- Beat the cream cheese, sugar, vanilla extract and eggs together in a large bowl until smooth and creamy.
- Pour into the tin and bake in the oven for 40 mins, or until pale golden. The cake should wobble slightly when tin is shaken.
- Remove from the oven and allow to cool in the tin for about 10-15 mins.
- Carefully remove the cheesecake from the tin and transfer to a serving plate.
- Put blueberries into a pan with the sugar and 1tbsp of water and gently cook for 5 mins until the mixture turns into a syrup. Leave to cool.
- Serve cheesecake topped with the cooked blueberries. Decorate with remaining blueberries.
Nutrition Facts : @context https
BAKED CHEESECAKE WITH BLUEBERRIES
This wonderfully rich baked cheesecake with blueberries is ready in just over an hour - no overnight cooling required.
Provided by Rachel Allen
Categories Cakes and baking
Yield Serves 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas 4. Butter the sides and base of a 23cm/9in cake tin.
- Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin. Spread the blueberries over the base and chill in the fridge until needed.
- Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes, or until it is a pale golden-brown and only wobbles slightly when you gently shake the tin.
- Remove from the oven and allow to cool in the tin for about 10-15 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries, then dust with icing sugar.
- Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.
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