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.

No-Bake Blueberry Cheesecake recipe
No-Bake Blueberry Cheesecake
No-Bake Blueberry Cheesecake
Servings Prep Time
4servings 25minutes
Servings Prep Time
4servings 25minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside.
  2. 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.
  3. 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.
  4. Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Recipe Notes

Nutrition Facts

1 slice: 523 calories, 34g fat (21g saturated fat), 79mg cholesterol, 318mg sodium, 49g carbohydrate (32g sugars, 1g fibre), 6g protein.