Ingredients for No Bake Blueberry Cheesecake
- Graham Crackers
- Old Fashioned Oats
- Brown Sugar
- pinch of salt
- Unsalted Butter
- Vanilla Extract
- ¼ cup cold water
- Unflavored Gelatin
- 16 ounces cream cheese, softened
- Heavy Whipping Cream
- ¼ cup granulated sugar + 2 tablespoons powdered sugar
- Fresh Lemon Juice
- Fresh Blueberries
- Blueberries
- Blueberry Jam
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How to Make No Bake Blueberry Cheesecake
- Preheat oven to 350°F (175°C).
- For the crust: In a food processor, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pulse until finely ground.
- Add 6 tablespoons (3 ounces) melted unsalted butter and 1 teaspoon vanilla extract. Process until moist crumbs form.
- Press crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake crust for 12-15 minutes, or until deep golden brown. Let cool completely.
- For the filling: In a small saucepan, sprinkle 1 package (1 tablespoon) of unflavored gelatin over ¼ cup cold water. Let stand for 10 minutes to bloom.
- Stir over very low heat until gelatin is completely dissolved. Set aside.
- In a food processor, combine 16 ounces cream cheese (softened), 1 cup heavy cream, ¾ cup sugar, and 2 tablespoons lemon juice. Blend until completely smooth.
- Add 2 cups fresh blueberries. Puree until smooth.
- With the food processor running, slowly pour in the warm gelatin mixture through the feed tube. Blend until well combined.
- Pour filling into the cooled crust.
- Cover and chill overnight in the refrigerator.
- For the topping: In a medium bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Spread whipped cream over the chilled cheesecake.
- In a small bowl, gently toss 1 cup fresh blueberries with 2 tablespoons blueberry jam (melted).
- Mound the coated blueberries in the center of the whipped cream, leaving a 1-inch border.
- Chill for at least 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
204g
Fat
107g
Carbs
23g
