Best 3 No Bake Blueberry Cheesecake For A Crowd Recipes
Indulge in a symphony of flavors with our No-Bake Blueberry Cheesecake, a delightful dessert perfect for any occasion. This cheesecake is not just any ordinary dessert; it's an exquisite culinary creation that marries the tangy sweetness of blueberries with the creamy richness of cheesecake, all nestled on a buttery graham cracker crust. The beauty of this recipe lies in its simplicity; it requires no baking, making it an ideal treat for those short on time or intimidated by the thought of baking. Additionally, we've included two variations to cater to different preferences - a classic blueberry cheesecake and a swirled blueberry cheesecake that offers a stunning visual appeal. Both versions promise an explosion of flavors and textures that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey that will redefine your dessert experience.
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 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
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
Tips:
- Use fresh or frozen blueberries. Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before using.
- Use full-fat cream cheese. Reduced-fat or non-fat cream cheese will not yield the same rich and creamy texture.
- Use a springform pan. A springform pan is essential for making this cheesecake, as it allows you to easily remove the cheesecake from the pan once it is set.
- Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly and develop its full flavor.
- Garnish the cheesecake with fresh blueberries and a drizzle of honey. This will add a touch of sweetness and elegance to your dessert.
Conclusion:
This no-bake blueberry cheesecake is a delicious and refreshing dessert that is perfect for a crowd. It is easy to make and can be prepared in advance, making it a great option for busy hosts and hostesses. The combination of creamy cheesecake, tart blueberries, and buttery graham cracker crust is sure to please everyone at your party.
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