No-Bake Blueberry Cheesecake
- Ready In:
- 42mins
- Ingredients:
- 17
- 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.
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RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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