Best 4 No Bake Blueberry Cheesecake Recipes
Indulge in a symphony of flavors with our no-bake blueberry cheesecake. This delectable treat is a perfect blend of creamy cheesecake filling, tangy blueberry sauce, and a crunchy graham cracker crust. With just a few simple steps, you can create this stunning dessert that is not only visually appealing but also a delightful explosion of taste. Dive into the creamy cheesecake filling made with cream cheese, sugar, and vanilla extract, perfectly balanced by the vibrant blueberry sauce bursting with juicy blueberry flavor. The graham cracker crust adds a delightful crunch and a hint of sweetness, completing this irresistible dessert. Whether you're a cheesecake aficionado or simply seeking a delightful treat, this no-bake blueberry cheesecake is sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
NO-BAKE BLUEBERRY CHEESECAKE
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.-Ken Gallagher, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
NO BAKE BLUEBERRY CHEESECAKE
these are soo good, and easy to make since you don't have to bake them. My family devoured them within a few minutes
Provided by fawn512
Categories Cheesecake
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and sugar, pour melted butter. Press into pan (I use 9" springform pan) chill covered (I make this the night before).
- Beat cream cheese, add sugar.
- Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.
- Gradually pour this while beating the cream cheese mixture.
- Fold in whipped cream.
- Spread on top of crust. Top with blueberry syrup.
- NOTE: the syrup must be thick or else it'll fall from the cake.
- Chill covered a few hours.
Nutrition Facts : Calories 386.3, Fat 20.8, SaturatedFat 8.4, Cholesterol 37.7, Sodium 302.3, Carbohydrate 48.3, Fiber 0.4, Sugar 24.4, Protein 4
NO-BAKE BLUEBERRY CHEESECAKE FOR A CROWD
Whipped cream folded into this no-bake beauty's lemony ricotta-and-cream-cheese filling gives it an airy texture and ethereal taste, all of which is sandwiched between a mellow vanilla wafer crust and burst of blueberry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h30m
Yield Serves 12 to 16
Number Of Ingredients 12
Steps:
- Pulse cookies in a food processor until finely ground. Add 1/4 cup granulated sugar, 1/4 teaspoon salt, and butter; pulse until all crumbs are moist (you should have about 3 1/2 cups). Press mixture into the bottom of a 9-by-13-inch baking pan; refrigerate while making filling.
- Blend ricotta, cream cheese, confectioners' sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl. Beat cream on medium-high speed to stiff peaks, then fold into ricotta mixture
- Dollop 2 1/2 cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remaining cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.
- In a small saucepan over medium-high heat, combine 1 1/2 cups blueberries with 2 tablespoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture. Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool completely. Spoon berry mixture over chilled cake. Garnish with remaining 1/2 cup berries and mint leaves. (Leftovers can be refrigerated, wrapped in plastic, up to 2 days.)
NO-BAKE BLUEBERRY CHEESECAKE
Easy to make and it tastes wonderful. The cheesecake can be made ahead and actually tastes better as the flavors have time to blend and the filling will be well set.
Provided by Lvs2Cook
Categories Cheesecake
Time 42m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 620.6, Fat 36.9, SaturatedFat 21.4, Cholesterol 118, Sodium 228.5, Carbohydrate 70.3, Fiber 3.5, Sugar 51.1, Protein 5.9
Tips:
- For a smoother cheesecake filling, use a high-quality cream cheese that is at room temperature and beat it until it is very smooth before adding the other ingredients.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the excess graham cracker crust around the edges.
- To make the cheesecake ahead of time, assemble it and then freeze it for up to 2 months. Thaw the cheesecake in the refrigerator overnight before serving.
- To make a chocolate cheesecake, add 1/2 cup of cocoa powder to the cheesecake filling. You can also add 1/2 cup of chocolate chips.
- To make a strawberry cheesecake, add 1 cup of sliced strawberries to the cheesecake filling. You can also top the cheesecake with additional strawberries.
Conclusion:
This no-bake blueberry cheesecake is a delicious and easy dessert that is perfect for any occasion. The creamy cheesecake filling is made with just a few simple ingredients, and the graham cracker crust adds a delicious crunch. The blueberries add a pop of sweetness and color, and the whipped cream topping is the perfect finishing touch. Whether you are a beginner baker or a seasoned pro, you will love this no-bake blueberry cheesecake.
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