No-Bake Blueberry Cheesecake: Light and Luscious!

No-Bake Blueberry Cheesecake: Light and Luscious!

No-Bake Blueberry Cheesecake: Light and Luscious!

 

Have you taken a good, hard look at a blueberry lately?

At this time of year, they’re truly a sight to behold: plump, juicy and as sweet as sugar except they have the natural-oh-so-good-for-you-won’t-stick-to-your-thighs kind of sugar, which is only a good thing.

If you’re like me, you continually search to find the best blueberry recipes known to mankind. And just when you’re certain you’ve found the ultimate dish, another one comes along that completely knocks your socks off and heads to the top of the list. A lot of times, though, my obsession depends on the occasion at hand.

For example, at times, I love making my Pavlova recipe with a blend of strawberries and blueberries for intimate celebrations most of all. Then again, I adore my Blueberry French Toast recipe for sleep-in summer mornings. Yet I also crave this next blueberry treat every year at this time when the berries are bursting with eat-me-now flavor and summer is within arm’s reach.

One of the best things about this dessert is that, other than heating up the crust for a few minutes, your oven remains off and you remain that much cooler. 

I just made this cheesecake for a little Memorial Day gathering we had here, and it was delicious all over again. Each forkful is a graham crackery, blueberry cream cheesy, whipped creamy bite of goodness.

Here’s how you pull it together:

Recipe courtesy of: Epicurious.com

Serves 10

 

Ingredients:

For crust

9 whole graham crackers

1/2 cup old-fashioned oats

3 tablespoons (packed) golden brown sugar

1/8 teaspoon salt

5 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For filling

1/4 cup water

1 tablespoon unflavored gelatin (measured from 2 envelopes)

12 ounces Philadelphia-brand cream cheese, room temperature

1 cup heavy whipping cream

1 cup sugar

1 tablespoon fresh lemon juice

3 cups fresh blueberries (I added a few raspberries and strawberries as well, but they’re not necessary.)

For topping

1 cup chilled heavy whipping cream

1 tablespoon sugar

4 1/2-pint baskets blueberries

2/3 cup blueberry jam

 

Directions:

For crust

Preheat oven to 350°F. 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.

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For topping

Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. 

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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. (I added in red berries as well for the full “Red, White and Blue” look. You can include them or leave them out.)

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Looks good enough to eat, doesn’t it? 

Along with this cake, we had several other types of desserts to sample on Monday: Chocolate Poundcake Trifle, Reese’s Cream Cheese Mousse Dessert, and Almond Joy cookies, each better than the next (um, so I’m told) meaning that a few pieces of this divine dessert were leftover and sat taunting me in the fridge morning noon and night, beseeching me to sample its wares. Thankfully my ever-shrinking hubby broke down and ate the last of it, and finally silenced the beckoning of the berries.

Note to self: Next gathering, don’t let guests leave until all of the dessert has been boxed and sent merrily away with them. My willpower is only so strong.

And here’s the printable version.

No-Bake Blueberry Cheesecake

Serves 10

Ingredients

  • 9 whole graham crackers
  • 1/2 cup old-fashioned oats
  • 3 tablespoons packed golden brown sugar
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter (melted)
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 tablespoon unflavored gelatin (measured from two envelopes)
  • 12oz cream cheese (room temperature)
  • 1 cup heavy whipping cream
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 3 cups fresh blueberries
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 2 pints fresh blueberries
  • 2/3 cups blueberry jam

Directions

Step 1
For crust

Preheat oven to 350°F. 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.
Step 2
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.
Step 3
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.

 

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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