Easy Blueberry Cheesecake Dessert Food

BLUEBERRY CHEESECAKE

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.

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.

BLUEBERRY CHEESECAKE DESSERT RECIPE

Steps:

• Crush the graham crackers.
• Stir in the melted butter and 1/2 cup of granulated sugar.
• Press into 9x13 inch pan.
• Beat the cream cheese until smooth.
• Add the beaten eggs, sugar, and vanilla. Mix well.
• Pour the cream cheese mixture over crust and bake at 375 degrees for 20-23 minutes, or until done (top is dry to touch).
• Cool and top with blueberry pie filling and whipped cream or whipped topping.

BLUEBERRY CHEESECAKE DESSERT

Steps:

• In a food processor, combine the flour, oats, brown sugar and walnuts; cover and process until nuts are finely chopped. Add butter; cover and pulse just until mixture is crumbly. Press into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until set and edges are lightly browned. , Meanwhile, for filling, in a food processor, combine the filling ingredients; cover and process until blended. Pour over crust. Bake for 14-18 minutes or until center is just set. Cool on a wire rack. Cover and refrigerate for at least 2 hours. , In a microwave-safe bowl, heat jam on high for 15-20 seconds or until warmed; gently toss with blueberries. Cut dessert into squares; top with blueberry sauce. Refrigerate leftovers.

EASY BLUEBERRY CREAM CHEESECAKE

Steps:

• In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
• In a medium bowl, whip cream until stiff peaks form.
• Fold 3/4 of the whipped cream into cream cheese mixture.
• Spread into crust.
• Dot with blueberry pie filling, and smooth with spatula to cover.
• Chill in refrigerator at least 2 hours.
• Garnish with remaining cream.

EASY BLUEBERRY CHEESECAKE LEMON COOKIE BARS

Steps:

• 1. Optional homemade blueberry filling: Skip if using canned filling. Place water, sugar, cinnamon , lemon zest, and lemon juice in a saucepan with blueberries. Bring to a boil. Mix corn starch with 2 TBs water.until disolved Add to blueberry mixture. IStir constantly until mixture boils and filling has thickened. Remove from heat .Cool and Refrigerate.
• 2. Heat oven to 350 degree's. Line a 9x13 inch pan with foil or parchment paper. Grease pan before lining. Spray or grease foil or parchment afterwards.
• 3. Place butter, flour, powdered sugar, brown sugar and lemon zest in food processor. Pulse until dough comes together. Empty in to a bowl. If it is really dry. Add 1 tablespoon of milk and knead with hands until a nice smooth ball forms.
• 4. Place dough in lined pan. Spread dough evenly with hands on bottom of pan and partly up the inside walls of pan. Bake for 10 minutes or until edges are just starting to brown. Do not over bake. It will bake more later. Remove from oven. Set aside to cool.
• 5. In a bowl beat the cream cheese and granulated sugar together until smooth. Beat in 1 egg at a time. Beat until egg are incorporated. Add the lemon juice, lemon zest. Beat until mixed in, and mixture is fluffy. Pour over crust.
• 6. Place spoonfuls of blueberry filling on top scattered. Run a knife through filling to swirl filing in. Do not hit crust with knife.
• 7. Place in oven and bake about 30- 40 minutes or until cake is not jiggly. Test with pick. Cooll and cut in to squares and Refrigerate. You may top with more blueberry filling if desired. This is designed to be a hand held cookie dessert.

24 BEST BLUEBERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert the whole family will love!

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 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.

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.

BLUEBERRY CHEESECAKE DESSERT

Steps:

• Preheat oven to 375 degrees.
• Mix graham crackers, 1/2 C sugar and melted butter in a 9x13 pan.
• Beat eggs, vanilla, cream cheese and 1/2 C sugar until creamy.
• Pour onto crust and bake for 15 minutes.
• Cool.
• Heat blueberries, 1/3 C sugar, water, cornstarch and lemon juice in a small sauce pan until thick (will coat the back of spoon).
• Pour over cheesecake mixture and chill.