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Very Blueberry Cheesecake

Very Blueberry Cheesecake is a traditional American recipe for a classic no-bake cheesecake made from cream cheese, sugar, blueberries, whipped cream and marshmallow creme bound with gelatine that's made on a vanilla wafer crumb base. The full recipe is presented here and I hope you enjoy this classic American version of: Very Blueberry Cheesecake.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+cooling and chilling)

Serves:

10

Rating: 4.5 star rating

Tags : Milk RecipesCheese RecipesCake RecipesUSA Recipes


Ingredients:

210g Vanilla Wafer crumbs
50g butter, melted
1 envelope unflavoured gelatine (7g powdered gelatine)
60ml cold water
500g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
1 tbsp lemon juice
1 tsp freshly-grated lemon zest
210g Marshmallow Creme
300g Blueberries Frozen or Fresh
600ml whipping cream, whipped

Method:

Combine the crumbs and butter in a bowl then press into the base of a 22cm diameter springform cake tin. Meanwhile, combine the gelatine and cold water in a small pan. Allow to soak for 10 minutes then heat gently over low heat until thoroughly dissolved. Take off heat and set aside to cool.

In the meantime beat the cream cheese until soft then gradually beat in the gelatine mix until well blended then whisk in the lemon juice and zest. Now beat in the marshmallow creme then fold in the whipped cream. Finally, purée the blueberries until smooth then fold into the cream cheese mix. Pour over the biscuit base then transfer to a refrigerator and chill until firm.

Once chilled and firm remove the sides of the pan then garnish with additional whipped cream and a little lemon peel before serving.