Blueberry Cheesecake No Bake Food

NO-BAKE BLUEBERRY CHEESECAKE

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.

NO-BAKE BLUEBERRY CHEESECAKE

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.

THE EASIEST EVER NO BAKE BLUEBERRY CHEESECAKE

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.

NO BAKE BLUEBERRY CHEESECAKE

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.

PHILADELPHIA NO-BAKE BLUEBERRY CHEESECAKE

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.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• For Crust: Preheat oven to 350º. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form.
• Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan.
• Bake crust until deep golden brown, about 12 minutes. Cool.
• For Filling: Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
• Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain).
• With machine running, add warm gelatin mixture through feed tube and blend well.
• Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)
• Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
• For Topping: Beat cream and sugar in medium bowl until firm peaks form.
• Spread cream mixture thickly over top of cheesecake.
• Place berries in bowl.
• Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat.
• Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

NO BAKE BLUEBERRY CHEESECAKE RECIPE

Steps:

• Lightly grease the bottom of a 9-inch springform pan with baking spray. Set this aside.
• In a food processor, you're going to blend the almond slices with graham crackers, and granulated sugar. Process this until fine crumbs.
• Slowly add in melted butter and mix until crumbly. Pour crust mixture into the bottom of prepared springform pan.
• Press crumbs firmly to create crust, allowing them to go up slightly on the sides of the pan. Set aside.
• In a large mixing bowl, beat cream cheese with sugar for several minutes, until light and fluffy, scraping down the sides of the bowl as needed.
• Add in heavy whipping cream and almond extract and beat for an additional 2-3 minutes. Pour cheesecake filling onto prepared crust.
• Carefully spoon one can of thick, blueberry pie filling onto the top of the cheesecake layer. I used the entire can, but if you want a little less, feel free to not use it all (and save the blueberry pie filling to go on top of some ice cream later!
• Top the entire cheesecake with whipped topping (or homemade whipped cream). I reserved some of it and spooned it into a piping bag to put some swirls on top (totally optional). Sprinkle the top of the cake with more sliced almonds.
• Refrigerate entire cake for at least 3 hours (or overnight). When ready to serve, release springform pan, cut slices of cheesecake into wedges and enjoy.