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No-Bake Blueberry Cheesecake

 No-Bake Blueberry Cheesecake
For an airy delight some Indian 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.—Ken Gallagher, Hastings, Nebraska
4 ServingsPrep: 25 min. + chilling


  • 3/4 cup crushed vanilla wafers (about 22 wafers)
  • 2 tablespoons butter, melted
  • 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 peel
  • 1 cup marshmallow creme
  • 1-1/2 cups whipped topping
  • 1 cup fresh or frozen blueberries


  • In a small bowl, combine wafer crumbs and butter. Press onto the
  • bottom of 6-in. springform pan coated with cooking spray; set aside.
  • 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.
  • Place cream cheese in a small bowl; gradually beat in gelatin mixture
  • until smooth. Add lemon juice and peel. Beat in marshmallow creme.
  • Fold in whipped topping.
  • Puree blueberries in a food processor; fold into cream cheese
  • mixture. Spoon over crust. Cover and refrigerate overnight. Remove

2 of 2

No-Bake Blueberry Cheesecake (continued)

Directions (continued)

  • sides of pan. Yield: 4 servings.
Nutritional Facts: 1 piece equals 523 calories, 34 g fat (21 g saturated fat), 79 mg cholesterol, 318 mg sodium, 49 g carbohydrate, 1 g fiber, 6 g protein.