Fluffy Blueberry Cheesecake Dessert No Bake Food

FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9-inch pan.
• To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
• Pat into bottom of the pan.
• Chill for about 25-30 minutes (or until the crust is completely cold).
• After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
• In a bowl beat softened cream cheese with sugar until smooth and well combined.
• Add in half and half cream and the pudding mix; beat until well blended.
• Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
• Chill for 4 hours.
• Before serving spread the remaining can blueberry pie filling over the top.
• If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.

NO-BAKE BLUEBERRY CHEESECAKE (CAN BE GLUTEN-FREE)

Steps:

• Spray and line a 20 cm springform round pan.
• Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
• Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
• Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
• Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
• Add the gelatine mixture and the lemon juice. Beat.
• Fold in the 200 grams of berries.
• Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
• Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
• Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
• Spread the berry topping over the cooled cheesecake. Spread evenly.
• Return the cheesecake to the fridge to set.
• Cheesecakes generally require at least 4 hours to set fully or leave overnight.

FLUFFY BLUEBERRY CHEESECAKE DESSERT (NO-BAKE)

Steps:

• In a bowl combine the crushed wafer cookie with melted butter, then set aside 3/4 cup for the top of the dessert.
• Press the remaining crumbs into a 13 x 9-inch pan, then chill for about 20-30 minutes (this will firm up the crust to allow the pie filling to be easily spread on the crust).
• After the chilling time carefully spread the pie filling over the chilled crust.
• In a large microwave-safe bowl combine the marshmallows with orange juice; microwave on HIGH for about 1 to 1-1/2 minutes, stirring once until smooth.
• In another bowl beat cream cheese until smooth, then add in the marshmallow mixture; beat until well combined and smooth.
• Fold in the thawed Cool Whip topping until combined.
• Spread the cream cheese mixture over the pie filling.
• Sprinkle with remaining crumbs.
• Cover and refrigerate for about 2 hours or until set.