Blueberry No Bake Babycake Cheesecake Recipes

BLUEBERRY NO BAKE BABYCAKE CHEESECAKE

Steps:

• coat sides and bottom of prepared can with softened margarine.coat with crumbs of your choice.press firmly and chill while preparing batter.
• BATTER:.
• soften gelatin in warm water for 5 minutes.stir to completely dissolve.
• Add sour cream, cream cheese, and sugar, mix well.add remaining ingredients and pour equal amounts into prepared cans.
• Chill till firm.
• Run smooth knife around inside edges of can to invert onto saucer.
• Invert onto dessert plate crumb side down.
• Add desired topping.I like glazed blueberries, with white chocolate curls -- .

NO BAKE BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs and sugar, pour melted butter. Press into pan (I use 9" springform pan) chill covered (I make this the night before).
• Beat cream cheese, add sugar.
• Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.
• Gradually pour this while beating the cream cheese mixture.
• Fold in whipped cream.
• Spread on top of crust. Top with blueberry syrup.
• NOTE: the syrup must be thick or else it'll fall from the cake.
• Chill covered a few hours.

ULTIMO'S NO-BAKE BLUEBERRY SQUARES

Steps:

• In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
• In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• For Crust: Preheat oven to 350º. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form.
• Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan.
• Bake crust until deep golden brown, about 12 minutes. Cool.
• For Filling: Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
• Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain).
• With machine running, add warm gelatin mixture through feed tube and blend well.
• Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)
• Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
• For Topping: Beat cream and sugar in medium bowl until firm peaks form.
• Spread cream mixture thickly over top of cheesecake.
• Place berries in bowl.
• Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat.
• Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.