Ingredients for Very Blueberry Cheesecake
- Vanilla Wafer Crumbs
- ½ cup melted margarine
- Unflavored Gelatin
- ½ cup cold water
- 3 (8 ounce) packages cream cheese
- Lemon Juice
- Lemon, Rind Of
- 1 (7 ounce) jar marshmallow creme
- Frozen Whipped Topping
- 3 cups fresh blueberries
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How to Make Very Blueberry Cheesecake
- Combine 1 ½ cups graham cracker crumbs and ½ cup melted margarine. Press firmly onto the bottom of a 9-inch springform pan.
- Refrigerate the crust for at least 30 minutes.
- In a small saucepan, sprinkle 1 package (1 ounce) unflavored gelatin over ½ cup cold water. Let stand for 1 minute. Stir over low heat until completely dissolved. Set aside to cool slightly.
- In a large bowl, beat 3 (8 ounce) packages of cream cheese with an electric mixer until smooth and creamy.
- Gradually add the cooled gelatin mixture to the cream cheese, mixing on medium speed until well combined.
- Stir in 1 cup blueberry juice and 1 tablespoon finely grated lemon peel.
- Beat in 1 (7 ounce) jar marshmallow creme until smooth.
- Gently fold in 2 cups whipped topping.
- In a separate bowl, puree 3 cups fresh blueberries until smooth.
- Gently fold the blueberry puree into the cream cheese mixture.
- Pour the mixture into the prepared crust and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Garnish with additional thawed whipped topping (about ½ cup) and a sprinkle of lemon peel before serving.
- **Variations:** Substitute 3 (8 ounce) packages of neufchatel cheese for cream cheese. Substitute 1 cup sliced strawberries or 1 cup raspberries for the blueberries.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
78g
Fat
81g
Carbs
17g
