No-Bake Blueberry Cheesecake

Total Time Prep: 25 min. + chilling
Yield 4 servings
Test Kitchen Approved
Our no-bake blueberry cheesecake skips the oven without sacrificing that indulgent, creamy consistency every good cheesecake should have.

Ingredients

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

Directions

  1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside.
  2. 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.
  3. 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.
  4. Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. To serve, remove sides of pan.

Nutrition Facts

1 piece: 523 calories, 34g fat (21g saturated fat), 79mg cholesterol, 318mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 6g protein.

Because this no-bake blueberry cheesecake doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska
Recipe Creator

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