NO-BAKE BLUEBERRY CHEESECAKE (CAN BE GLUTEN-FREE)
An easy cheesecake recipe. Easily made gluten-free by using gluten-free biscuits (cookies) in the base and a gluten-free cornflour (White Wings brand in Australia is gluten-free). You can substitute any type of berries in this recipe or why not try another fruit- like cherry, peach or mango? Works just as well with frozen berries as fresh. This recipe uses a 500 gram packet of frozen berries or equivelant fresh berries. You could use Equal in place of the sugar if you wish
Provided by Jubes
Categories Dessert
Time 1h15m
Yield 1 large cheescake, 14-20 serving(s)
Number Of Ingredients 14
Steps:
- Spray and line a 20 cm springform round pan.
- Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
- Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
- Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
- Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
- Add the gelatine mixture and the lemon juice. Beat.
- Fold in the 200 grams of berries.
- Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
- Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
- Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
- Spread the berry topping over the cooled cheesecake. Spread evenly.
- Return the cheesecake to the fridge to set.
- Cheesecakes generally require at least 4 hours to set fully or leave overnight.
Nutrition Facts : Calories 443.3, Fat 36.4, SaturatedFat 21.1, Cholesterol 114.5, Sodium 258.7, Carbohydrate 27, Fiber 1.1, Sugar 17.6, Protein 4.8
NO-BAKE BLUEBERRY CHEESECAKE
For an airy delight on a 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
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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 zest. 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 sides of pan.
Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
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