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
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 CHEESECAKE
Begin preparing the cheesecake one day before you plan to serve it.
Categories Cake Food Processor Mixer Egg Dessert Bake Wedding Cream Cheese Blueberry Fall Chill Shavuot Sour Cream Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Make crust:
- Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
- Make filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.
- Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
- Make topping:
- Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
- Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.
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
Savor the best of the blues with this crowd-pleasing blueberry cheesecake. My wife and I became highly desired members of a supper club group in anticipation of my contributions.-Dick Deacon, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 14-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. , In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled., Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 503 calories, Fat 29g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 301mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 9g protein.
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
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
NO BAKE BLUEBERRY CHEESECAKE RECIPE
No Bake Blueberry Cheesecake recipe with almonds and a graham cracker crust. An easy dessert idea for summer, or any holiday!
Provided by Aimee Shugarman
Categories Desserts
Time 3h15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 597 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 45 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 166 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
" FAKE " BLUEBERRY CHEESECAKE
Make and share this " Fake " Blueberry Cheesecake recipe from Food.com.
Provided by Canadian Jane
Categories Cheesecake
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 4
Steps:
- Cook pudding according to package directions. Cool.
- Add Cool Whip to vanilla pudding and mix together.
- In a 9 x 12 pan, line the bottom with the graham crackers.
- Add a layer of the pudding mixture, then another layer of graham crackers. Continue layers, ending with pudding mixture.
- Spread blueberry pie filling on top.
- Sprinkle top with crushed graham crackers or shaved chocolate.
Nutrition Facts : Calories 328.4, Fat 10.3, SaturatedFat 8.7, Sodium 177.5, Carbohydrate 58.8, Fiber 1.9, Sugar 51.4, Protein 0.8
BLUEBERRY TOPPING
Unlike the gluely topping you find in a can, this one is made with fresh berries that are cooked down to a syrup; a touch of lemon juice cuts the sweetness. Use this recipe when making our Cheesecake with Blueberry Topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 cheesecake
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).
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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5/5 (16)Total Time 8 hrs 30 mins
- Preheat oven to 325°. In a small food processor, blend blueberries until no large chunks remain.
- Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally, 10 minutes.
- Let cool to room temperature. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, and sugar, until mixture resembles wet sand.
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From bbcgoodfood.com
Cuisine BritishTotal Time 55 minsCategory Dessert, Dinner, Lunch, TreatCalories 689 per serving
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits to fine crumbs in a blender or food processor, tip into a bowl and mix in the melted butter. Press the crumbs in an even layer over the base of the tin, then bake for 10 mins until lightly browned and crisp on top. Remove and cool.
- Put one third of the blueberries into a pan with 3 tbsp water, 175g/6oz of the sugar and the zest of 1 lime. Cook for 2 mins or until the berries just start to burst. Set aside and cool. Strain the juice into a small pan, set aside, and reserve the cooked berries.
- Make the filling. Whizz the Quark and both creams with the remaining sugar, lime zest and all the lime juice until smooth. Sprinkle the gelatine over 3 tbsp cold water in a cup, leave until it looks spongy, then dissolve until clear, either in a microwave on defrost, or by standing the cup in a pan of water over a low heat. Beat a little of the creamy mixture with the gelatine then pour into the rest of the mixture, beating well to incorporate.
- Take the cooled, cooked berries and fold lightly into the creamy mixture to create a ripple effect. Spoon onto the biscuit base and chill for at least 4 hours, or until set.
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4.8/5 (8)Calories 398 per servingCategory Dessert
- In a medium pan, combine blueberries and sugar. Whisk together water and corn starch and add to the pan.
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5/5 (1)Servings 4Cuisine Eastern EuropeanTotal Time 45 mins
- Preheat the oven to 180C/fan 160 C/gas 4. Whisk the softened butter with sugar and eggs until it forms a pale-golden cream. Sift flour and yeast together, then gradually incorporate into the cream. The pastry should be soft and slightly runny. Set aside.
- Whisk together the soft curd cheese, egg, caster sugar and lemon zest. Pour the pastry into a 24cm non-stick form. Spread evenly with a little more around the edge. Pour the filling over, give it a shake to make it level and scatter a layer of blueberries over it. Slightly push them into the filling.
- For the crumble, dice the butter, add flour and sugar and use your fingers to break it down into loose crumbs. Sprinkle all over the cake.
- Bake for 25-30 minutes. The crumble should be golden and crisp. Leave to cool, then cut into wedges, dust with caster sugar and serve.
BLUEBERRY CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Published 2007-03-16Servings 16Calories 257 per serving
- To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.
- To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil.
- Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Combine 1 cup sugar, 2 tablespoons cornstarch, and salt.
- To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake.
- To prepare sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly.
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5/5 (6)Total Time 15 minsCategory DessertCalories 357 per serving
- Crust: Place the Oreo cookies in a food processor and pulse until you get crumbs. Transfer this into a bowl, add salt and melted butter. Stir well. Transfer the crumbs into a 7-inch/18 cm spring-form pan and press down using the back of a flat measuring cup (or a spoon). Place in the freezer until the rest of the prep is done.
- Cream cheese layer: In a mixing bowl, combine the cream cheese, powdered sugar, blueberry jam and vanilla extract. Mix with electric mixer until smooth. In a separate bowl, whip the cream until stiff peaks form and fold it into the cream cheese mixture.
- Pour this over the Oreo crust, spread around evenly and smoothen with the back of a spoon. Cover with cling film and refrigerate for at least 3 hours (or overnight).
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