Can anyone give me a recipe for a non-bake cheesecake using blueberries ?!
Can anyone give me a recipe for a non-bake cheesecake using blueberries ?
Answers:
Blueberry Strata
Graham Cracker crust
mix 8 oz cream cheese with sugar (1/2 cup)
& vanilla (1 tsp) or use new cheesecake filling in dairy section of supermarket.
spread in bottom of crust
pour 1 can of blueberry pie filling over cheesecake filling
(you can add some crushed pineapple if you like)
refrigerate
YUMMY!! Very quick and easy.
Source(s):
personal experience
Ooohhh I make these all the time! I go to the store and get a box of no-bake cheesecake for a couple bucks (recipe right on the box) and a can of blueberry pie filling.
No-Bake Frozen Lemon Cheesecake with Blueberries
Makes: 10-12 servings
Crust
21 1 1/2-inch (4 cm) square shortbread cookies, ground fine
2 tbsp granulated sugar
3 tbsp Imperial margarine, melted
Filling
2 pkg (8 oz / 250 g each) cream cheese, at room temperature
1 1/2 cups granulated sugar
3 tbsp grated fresh lemon peel
1/2 cup fresh lemon juice
1 tbsp vanilla extract
2 cups whipping cream
blueberries, for decoration
Crust
Grease 9-inch (2.5 L) springform pan. In medium bowl, stir shortbread crumbs and sugar. Add margarine; stir until damp and crumbly. Pour into prepared pan. With back of a tablespoon and your fingers, press mixture firmly into pan bottom. Set aside while making filling.
Filling
With electric mixer at medium-high speed, beat cream cheese until smooth, soft and fluffy, scraping sides of bowl often, about 5 minutes. Add 3/4 cup sugar and the lemon peel; beat until fluffy. Scrape down sides. With mixer at medium speed, gradually beat in lemon juice and vanilla until well blended. In another bowl, with mixer at high speed, beat heavy cream and remaining 1/2 cup sugar until stiff.
With rubber spatula, gently fold whipped cream into cream-cheese mixture until blended. Pour into crust; smooth top. Cover with foil and freeze at least 8 hours, or overnight, until frozen. Remove from freezer 1/2 hour before serving. (Or put in refrigerator 1 hour before serving.) To serve, loosen sides of cake with thin metal spatula dipped in hot water. Remove pan sides.
Place cake on plate. Decorate cake with whole berries or spoon some blueberries on top. Slice cake with a knife that has been dipped in hot water and wiped off. Redip knife as you slice.
~~~~~ No-Bake Blueberries Cheesecake ~~~~~
Prep: 30 min / Cook: 5 min / Chill: 4 hours
1 cup evaporated skimmed milk
3 cups fresh or frozen unsweetened blueberries, thawed
1 cup sugar
2 tsp cornstarch mixed with 1 tbsp water
2 packages unflavored gelatin
1 package (8 ounces) nonfat cream cheese
1 package (8 ounces) reduced-fat cream cheese (Neufchatel)
2 cups low-fat (1%) cottage cheese
? cup reduced-fat sour cream
2 tsp grated lemon zest
2 tbsp lemon or lime juice
1. Pour the evaporated milk into a metal bowl; place in the freezer until ice crystals form. Spray a 9-inch spring form with nonstick cooking spray.
2. Meanwhile, in a blender or food processor, puree 1 cup of the blueberries and strain through a sieve into a small saucepan. Add ? cup of the sugar and the cornstarch mixture. Bring to a simmer, stirring, and cook for 1 minute or until thickened. Set aside to cool slightly.
3. Place the gelatin in a small bowl and sprinkle on 3/1 cup of cold water to soften. Place the bowl over a pan of simmering water and stir to dissolve the gelatin. In a food processor, combine the cream cheeses, cottage cheese, sour cream, lemon zest, lemon juice, and the remaining ? cup sugar, and process until smooth. Add the dissolved gelatin and process until smooth. Scrape into a large bowl and refrigerate until the mixture begins to mound.
4. With an electric mixer, whip the partially frozen evaporated milk until soft peaks form. Fold half of the blueberry sauce into the cream-cheese mixture, then fold in the whipped milk, Fold in the remaining 2 cups blueberries. Scrape the mixture into the prepared spring form pan. Dollop the remaining blueberry sauce on top and swirl it with knife. Chill for 3 to 4 hours or until set. Remove the sides of the springform and slice. Serves 8.
Good luck! Enjoy!...._;-)
Blueberry Cheesecake Pie
1 graham cracker pie crust
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
2 eggs, beaten
1 (21 ounce) can blueberry pie filling
1 (8 ounce) container frozen non-dairy whipped topping, thawed
1. Preheat oven to 325°F. Combine cream cheese, sugar and eggs in a small bowl. Beat until fluffy.
2. Place crust on baking sheet. Pour mixture into crust. Bake 25 to 30 minutes. Remove from oven.
3. Cool. Spread blueberry filling on top. Garnish with whipped topping. Chill 3 hours.