Blueberry Tofu Cheesecake No Bake Food
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 TOFU CHEESECAKE - NO BAKE!
Use a prepared crust for a quick, low mess, no-bake pie! Expect this to need to chill 4-6 hours to set completely. This is not vegan as written, but I suspect the cream cheese could be replaced with with a soy cream cheese and the milk with almond or soy milk without any ill effect. Made this as an experiment and was pretty pleased with the results. I don't think anyone would ever think it was "real" cheesecake, but it certainly could pass for a tofu-free light/diet cheesecake. My recipe tops with blueberries, but use your fresh fruit of choice! Please note that the amount of milk is just a guess--please use only as much as you need to get your blender/food processor to make a smooth, creamy filling. I only used 1/2 cup of sugar because I knew my berry topping would also be sweet--you can taste your filling after blending and add additional sugar if you need it.
Provided by Just Garlic
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare your desired crust as necessary.
- To prepare the filling, add the tofu, cream cheese, sugar, lemon juice, and lemon zest to your blender or food processor. Add milk as necessary to be able to process, and blend until smooth.
- Taste for sweetness. If satisfied, poor into prepared crust and place in refrigerator to set--expect to give it at least four hours.
- To prepare the topping, add the remaining ingredients to a small sauce pan over medium-low heat. Stir to dissolve sugar and begin breaking down berries. Turn off heat and cool before topping the completely set, chilled pie (you can store your berry topping in the refrigerator while your pie sets).
Nutrition Facts : Calories 374.7, Fat 19.7, SaturatedFat 7.7, Cholesterol 33.4, Sodium 273.7, Carbohydrate 45.5, Fiber 1.2, Sugar 34.4, Protein 6.9
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
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