Ingredients for No Bake Blueberry Cheesecake
- 1 ½ cups graham cracker crumbs
- brown sugar
- margarine
- 1 cup heavy cream
- 16 ounces cream cheese
- ¾ cup granulated sugar
- 1 tablespoon unflavored gelatin
- ¼ cup cold milk
- 12-18 tablespoons blueberry syrup
- 6 tablespoons melted unsalted butter
- 12-18 tablespoons blueberry preserves
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How to Make No Bake Blueberry Cheesecake
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted unsalted butter. Mix well.
- Press the crumb mixture firmly into the bottom of 6 small glasses or dessert dishes. Cover and chill in the refrigerator for at least 15 minutes.
- In a large bowl, beat 16 ounces cream cheese until smooth and creamy. Gradually add ½ cup granulated sugar and beat until well combined.
- In a small saucepan, sprinkle 1 tablespoon unflavored gelatin over ¼ cup cold milk. Let stand for 5 minutes to bloom. Gently heat over low heat, stirring constantly, until gelatin is completely dissolved. Do not boil.
- Gradually pour the warm gelatin mixture into the cream cheese mixture, beating constantly until smooth and well combined.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spoon the cream cheese mixture evenly over the chilled graham cracker crusts.
- Top each parfait with 2-3 tablespoons blueberry syrup or preserves.
- Cover and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
97g
Fat
42g
Carbs
16g
