Recipe: Perfect Blueberry Non baked cheese Cake

Blueberry Non baked cheese Cake. No-bake cheese cake is so much easier to make than a baked New-York style cheese cake. In a small bowl, combine wafer crumbs and butter. No Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy!

Blueberry Non baked cheese Cake We use a store bought blueberry pie filling for our recipe, but I've also included a recipe to make your own, homemade topping as well! This no bake blueberry cheesecake looks a little fancy, because I made it in a pretty tart pan (I LOVE pretty tart pans - they make easy desserts look so impressive!). You can make this recipe into a no bake blueberry pie or no bake blueberry bars or squares. You can have Blueberry Non baked cheese Cake using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Blueberry Non baked cheese Cake

  1. Prepare 1 cup of Filling 500g blo.
  2. You need 1 cup of caster sugar.
  3. Prepare 3 tsp of Gelatine, dissolved in 1/4 Cup boiling water.
  4. It's 2 tsp of Lemon juice.
  5. Prepare 250 grams of Whip cream, lightly whipped.
  6. You need 50 grams of Fresh blueberry.
  7. You need 100 grams of Fresh blueberry ( purée ).
  8. Prepare 20 grams of Corn Starch.
  9. You need 50 grams of Caster sugar.
  10. You need 50 grams of Water.

It starts with a graham cracker crust. Followed by a layer of creamy no-bake cheesecake. Next, a layer of blueberry pie filling. Finally, a layer of Cool Whip whipped topping.

Blueberry Non baked cheese Cake instructions

  1. COMBINE the crumbs and butter and press into a lined 20cm springform pan. Chill.
  2. BEAT the PHILADELPHIA Cream Cheese and sugar with an electric mixer until smooth. Fold in the gelatine mixture, lemon juice, cream and fresh blueberry. POUR the filling into the prepared crust, refrigerate for 30 minutes..
  3. Cover with blueberry puree and refrigerate for another for 2 hours or until set..

No-Bake Blueberry Cheesecake For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Instead of standing in a hot kitchen, make this simple recipe for your next warm-weather gathering. Beat together the cream cheese, sour cream, sugar, and vanilla until you form a smooth mixture. Gently Fold in the Cool Whip. Pour the cheesecake filling into a store-bought Graham cracker crust and smooth the top with a spoon or spatula.

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