No-Bake Blueberry Cheesecake

Recipe by Lvs2Cook
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READY IN: 42mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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