No-Bake Blueberry Cheesecake
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 4 servings.
Because this no-bake blueberry cheesecake doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska
Ingredients
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3/4 cup crushed vanilla wafers (about 22 wafers)
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2 tablespoons butter, melted
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FILLING:
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1-1/4 teaspoons unflavored gelatin
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2 tablespoons cold water
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1 package (8 ounces) cream cheese, softened
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1-1/2 teaspoons lemon juice
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1/2 teaspoon grated lemon zest
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1 cup marshmallow creme
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1-1/2 cups whipped topping
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1 cup fresh or frozen blueberries
Directions
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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.
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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.
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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.
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4.
Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. To serve, remove sides of pan.
Nutrition Facts
1 piece: 523 calories, 34g fat (21g saturated fat), 79mg cholesterol, 318mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 6g protein.
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