Easy Blueberry Cream Cheesecake Recipes

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

EASY BLUEBERRY CREAM CHEESECAKE

Steps:

• In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
• In a medium bowl, whip cream until stiff peaks form.
• Fold 3/4 of the whipped cream into cream cheese mixture.
• Spread into crust.
• Dot with blueberry pie filling, and smooth with spatula to cover.
• Chill in refrigerator at least 2 hours.
• Garnish with remaining cream.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

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

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled., In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps)., Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.
• Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
• Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
• Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.

BLUEBERRY CREAM CHEESECAKE

Steps:

• BASE-----------.
• Preheat oven to 350 F degrees.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
• Cut in butter using a pastry blender or a fork, until mixture is crumbly.
• Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
• In a separate small mixing bowl, beat together egg, vanilla and almond extract.
• Drizzle mixture over crumb mixture in pan.
• Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
• Remove from oven and let cool.
• Spoon 3 cups of blueberries evenly over base.
• Sprinkle the remaining 1/4 cup of sugar over the blueberries.
• FILLING-----------.
• In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
• Pour cream cheese mixture over blueberries.
• Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
• Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
• Cover and refrigerate for 8 hours.
• SAUCE-----------.
• Puree' 1 cup of blueberries.
• In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
• In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
• While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
• TO SERVE-----------.
• Remove sides of spring form pan before cutting cheesecake.
• Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.

BLUEBERRY CREAM CHEESECAKE

Steps:

• Crumble together the crust ingredients.
• Spread in a greased 9x13 baking pan.
• In a bowl, beat cream cheese until fluffy.
• Add sugar and vanilla. Beat until smooth.
• Add eggs, one at a time beating well each time.
• Spoon this mixture over crust.
• Bake at 350 degrees in preheated oven for 20 minutes.
• Mix pie filling and fresh berries together.
• Spread over cheese mixture after it has cooled. Refrigerate for 1 hour before serving.