Description
A delicious and easy no-bake cheesecake topped with sweet blueberry filling, perfect for any occasion.
Ingredients
Scale
- 2 1/2 teaspoons gelatin powder
- 2 tablespoons cold water
- 2 tablespoons hot water
- 1 1/4 cups cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 can (21 oz) blueberry fruit filling
- 1 (6 oz) pecan pie crust
- 1/2 cup heavy whipping cream
Instructions
- Sprinkle gelatin powder over cold water and let sit for 5 minutes.
- Heat hot water and pour over the gelatin, whisking until it melts. Let it cool slightly.
- In an electric mixer, beat cream cheese until creamy. Add sweetened condensed milk, lemon juice, and vanilla extract. Mix until smooth.
- Add the melted gelatin and mix again.
- Pour the cheesecake batter into the pie crust. Swirl in the blueberry filling.
- Refrigerate overnight to set.
- When serving, whip heavy cream until soft peaks form. Pipe around the edges, top with the remaining blueberry filling, and garnish as desired.
Notes
Try different fruit fillings or variations like chocolate by adding cocoa powder for a twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cheesecake, blueberry, no-bake, dessert