Blueberry Cheesecake
What a great time of year for blueberries! I love incorporating blueberries into anything this time of year, but I really loved featuring it in this no bake Blueberry Cheesecake recipe.
It not only tastes like a masterpiece but it looks like one too. The colors of the blueberries make this dish look so fresh. It’s the perfect spring dessert.
As you can see the colors just pop in this recipe. After I made my homemade crust with graham crackers and melted butter, I started separating the cheesecake mixture. I mixed together the cheesecake and separated it into 3 different bowls. One layer had the blueberries, the other had the juice and the final layer (the top layer) I kept white.
That allowed me to use some leftover blueberry juice as a decoration on top. Using a toothpick I created this design.
I put the Blueberry Cheesecake into the freezer for several hours. The key is to let the layers set and then refrigerate it from there.
This was the perfect dessert to add this beautiful purple flower and top with fresh blueberries. I added a little sugar on top of the blueberries for added sweetness.
Unfortunately, the flower isn’t edible but just for decoration:). The blueberries are for eating though and the perfect topping for this dessert.
The perfect dessert!
Blueberry Cheesecake
Prep
Cook
Inactive
Total
Yield 4-6 servings
This Blueberry Cheesecake is the great excuse to pick extra blueberries at the farmers market this spring!
Ingredients
- 6 Graham Crackers, crushed
- 4 tablespoons Butter, melted
- 1 package Cream Cheese, softened (8 oz)
- 1/2 cup Plain Yogurt
- 1/2 cup Heavy CreamÂ
- 3 tablespoons Sugar
- 2 teaspoons Lemon Juice
- 2/3 teaspoon Powdered Gelatin + additional 2/3 teaspoon
- 1 cup Frozen Blueberries
- 3 tablespoons SugarÂ
- 2 teaspoons Lemon Juice
- Fresh Blueberries for topping
Instructions
- Crush the graham crackers and melt the butter. Â Add to the bottom of a 9-inch Springform pan and set aside.
- In a microwavable bowl, combine frozen blueberries, 3 tablespoons sugar and 2 teaspoons lemon juice. Â Put in microwave for 2 minutes. Â Add 2/3 teaspoon of powdered gelatin and mix.
- In a separate bowl, combine cream cheese, yogurt, 1/4 cup of heavy cream, 3 tablespoons sugar and 2 tablespoons lemon juice and mix
- Heat the rest of the cream in the microwave for about 45 seconds (you don’t want this to boil). Â Add another 2/3 teaspoon of powdered gelatin to cream and mix. Â
- Add this mixture to cream cheese mixture and combine until smooth
- Divide this mixture into three separate bowls. Â Then add all of the blueberries into one bowl, the blueberry juice into a second bowl and leave the third bowl as is
- Pour the blueberry cheesecake mixture into the Springform pan as the bottom layer. Â Then follow with the second bowl and finally the third bowl on top. Â
- Add drops of leftover blueberry juice to the top and create a pattern with a toothpick
- Put in the freezer for 2-4 hours until it sets, then move to the refrigerator until you serve
Notes
Recipe source: Tastemade
Courses Dessert
