No-Bake Blueberry Cheesecake
- Reviews 2
Ready In: 42 mins
Serves: 10
Ingredients
Crust
- 9 whole graham crackers
- 1⁄2 cup old fashioned oats
- 3 tablespoons brown sugar, packed
- 1⁄8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Filling
- 1⁄4 cup water
- 1 tablespoon unflavored gelatin
- 12 ounces cream cheese, room temperature
- 1 cup heavy whipping cream
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 3 cups fresh blueberries
Topping
- 1 cup chilled heavy whipping cream
- 1 tablespoon sugar
- 2 pints blueberries
- 2⁄3 cup blueberry jam
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off