Thursday, April 30, 2015

No-Bake Blueberry Lemon Cheesecake

Last summer my neighbor introduced me to this cheesecake. She had been experimenting with it for a while and brought one over to a barbecue. I love the original recipe as it is, but the only remnant is the original snippet from a magazine along with her notes. Though the origin of this recipe is unknown, this cheesecake is amazing! Not only can you avoid turning you kitchen into a sauna this summer while making desserts, but your taste buds will be very grateful.

9 whole graham cracker sheets
4 tablespoons butter, melted
2 tablespoons unflavored gelatin
1 1/2 cups blueberry reserves, divided
16 ounces cream cheese
1 lemon, zested and juiced
2 cups blueberries (plus some extra for decorating if desired)
1 package (8 ounces) whipped topping

Grease a 9" springform pan. Using a food processor or blender, pulse the graham crackers until they resemble fine crumbs. Mix these crumbs with the butter and press into the prepared pan.

Using a microwave safe bowl, mix together 2 tablespoons of water and the gelatin. Allow to sit for 5 minutes. Add 1 cup of preserves to the gelatin and microwave for about 1 minute, or until melted. Mix until the gelatin dissolves.

In your food processor, mix together the cream cheese, 1 1/2 tablespoons lemon juice and 1 to 2 teaspoons lemon zest (depending on how lemony you want the cheesecake). With the food processor running, pour in the gelatin and preserves mixture. Mix in the berries and remaining preserves, pulsing until smooth. Stir in half of the whipped topping and pour over the crust. Chill for about 2 hours or until the cheesecake has set. Top with whipped topping and blueberries. Pin It Now!

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