Blueberry No Bake Babycake Cheesecake Food

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.

BLUEBERRY NO BAKE BABYCAKE CHEESECAKE

Steps:

• coat sides and bottom of prepared can with softened margarine.coat with crumbs of your choice.press firmly and chill while preparing batter.
• BATTER:.
• soften gelatin in warm water for 5 minutes.stir to completely dissolve.
• Add sour cream, cream cheese, and sugar, mix well.add remaining ingredients and pour equal amounts into prepared cans.
• Chill till firm.
• Run smooth knife around inside edges of can to invert onto saucer.
• Invert onto dessert plate crumb side down.
• Add desired topping.I like glazed blueberries, with white chocolate curls -- .

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.

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.