Name: No-Bake Blueberry Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 3/4 cup crushed vanilla wafers (about 22 wafers) -; 2 tablespoons butter, melted -; Filling: -; 1-1/4 teaspoons unflavored gelatin -; 2 tablespoons cold water -; 1 package (8 ounces) cream cheese, softened -; 1-1/2 teaspoons lemon juice -; 1/2 teaspoon grated lemon zest -; 1 cup marshmallow creme -; 1-1/2 cups whipped topping -; 1 cup fresh or frozen blueberries -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - No-Bake Blueberry Cheesecake

1. 3/4 cup crushed vanilla wafers (about 22 wafers) -

2. 2 tablespoons butter, melted -

3. Filling: -

4. 1-1/4 teaspoons unflavored gelatin -

5. 2 tablespoons cold water -

6. 1 package (8 ounces) cream cheese, softened -

7. 1-1/2 teaspoons lemon juice -

8. 1/2 teaspoon grated lemon zest -

9. 1 cup marshmallow creme -

10. 1-1/2 cups whipped topping -

11. 1 cup fresh or frozen blueberries -

How to cook deliciously - No-Bake Blueberry Cheesecake

1. Stage

In a small bowl, combine the wafer crumbs and butter. Press the mixture onto the bottom of a 6-inch springform pan coated with cooking spray. Set aside. Editor’s Tip: Flatten the crust with a measuring cup to make it as even as possible.

2. Stage

In a small saucepan, sprinkle the gelatin over the cold water. Let it stand for one minute. Heat the mixture over low heat, stirring until the gelatin is completely dissolved. Cool to room temperature.

3. Stage

Put the cream cheese in a small bowl. Using a hand mixer or stand mixer, gradually beat in the gelatin mixture until smooth. Add the lemon juice and zest. Beat in the marshmallow creme. Fold in the whipped topping.

4. Stage

Puree the blueberries in a food processor. Fold the pureed blueberries into the cream cheese mixture. Spoon the mixture over the crust. Cover the cheesecake with storage wrap and refrigerate overnight. Remove the sides of the pan when you’re ready to serve. Editor’s Tip: Do not leave the cheesecake out at room temperature for more than 15 minutes at a time or the crust will go soggy.