No Bake Blueberry Cheesecake Recipe
 [1] Way cool: a no-bake blueberry cheesecake (photo © Bake Or Break | Colorful Harvest).
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As the heat soared yesterday, we turned to our tried-and-true summer recipes, including this No Bake Cheesecake from Jennifer of BakeOrBreak.com, (via Colorful Harvest).
The crust is a simple combination of crushed vanilla wafers and melted butter. While baking the crust helps it to set more firmly, the purpose of this recipe is to keep the heat out of the kitchen. Similarly, the cheese filling isn’t baked, but sets in the refrigerator. Prep time is 30 minutes. Ingredients For One 8-Inch Or Two 4-1/2-Inch Cheesecakes For The Crust 1. MAKE the crust: Mix together the vanilla wafer crumbs and melted butter until the mixture is combined and the crumbs are moistened. Divide the crust mixture evenly between two 4-1/2-inch diameter springform pans or one 8-inch pan. 2. PRESS the crust mixture into the bottom and about halfway up the sides of each pan. Set the pan(s) in the freezer for 30 minutes or in the refrigerator for at least 2 hours. 3. MAKE the filling: Place cream cheese, sugar, vanilla, and lemon zest in the bowl of a food processor. Pulse until combined. Add blueberries and pulse until thoroughly mixed. Divide filling between each prepared crust (if making two cheesecakes). Cover and refrigerate overnight. 4. REMOVE the sides of pans before serving. Garnish with a dab of whipped cream and a few fresh blueberries. *Jennifer prefers Trader Joe’s vanilla wafers, but you can default to the ubiquitous Nabisco Nilla Wafers. †Set aside the nicest blueberries for the garnish. Imagine quick and easy no-cook, no-bake savory meals plus cakes, pies, ice cream cakes, cookies, and more no-bake cheesecakes. Make tasty desserts in minutes that taste like you have worked for hours. Feed your family fast, stove- and oven-free, in the heat. Sound good? Then check out: |
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