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
THE EASIEST EVER NO BAKE BLUEBERRY CHEESECAKE
The easiest ever no bake blueberry cheesecake is the only blueberry cheesecake you will ever need. This is as quick and easy as cheesecake recipes get.
Provided by Neil
Categories Pudding
Number Of Ingredients 8
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.
Nutrition Facts : Calories 467 kcal, Carbohydrate 25.9 g, Protein 13.3 g, Fat 35.2 g, SaturatedFat 20.3 g, Cholesterol 97.4 mg, Sodium 955.7 mg, Fiber 0.8 g, Sugar 6.9 g, UnsaturatedFat 8.2 g, ServingSize 1 serving
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.
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
NO-BAKE BLUEBERRY CHEESECAKE
Easy to make and it tastes wonderful. The cheesecake can be made ahead and actually tastes better as the flavors have time to blend and the filling will be well set.
Provided by Lvs2Cook
Categories Cheesecake
Time 42m
Yield 10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 620.6, Fat 36.9, SaturatedFat 21.4, Cholesterol 118, Sodium 228.5, Carbohydrate 70.3, Fiber 3.5, Sugar 51.1, Protein 5.9
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