Easy No Bake Lemon Blueberry Cheesecake For Two Recipes
EASY, NO-BAKE LEMON BLUEBERRY CHEESECAKE FOR TWO
A delectable, no-bake tangy lemon cheesecake with blueberry topping and biscuit base that just serves two people - the ideal easy-to-make dessert for Valentine's Day!
Provided by Hannah Hossack-Lodge
Categories Food
Time 2h30m
Number Of Ingredients 11
Steps:
- Crush the Digestive biscuits/Graham crackers to fine crumbs (you can do this in a food processor if you like). Stir in the melted butter so that the mixture resembles wet sand.
- Divide the crumbs between two glasses, jars or bowls and press down gently, no need to pack it down too firmly though. Place in the refrigerator.
- Whisk together the cream, condensed milk, cream cheese and lemon zest in a bowl until smooth.
- Gradually whisk in the lemon juice then continue to whisk until the mixture thickens.
- Divide the mixture between the two glasses, level the surface and place in the refrigerator for at least a couple of hours (or overnight) until set.
- Meanwhile make the blueberry compote. Place the blueberries, sugar and lemon juice in a saucepan. Gradually stir the water into the cornstarch until smooth and add to the pan.
- Place over a medium heat and bring up to a simmer. Cook for about five minutes, stirring regularly, until the sauce has thickened and the blueberries are soft, add a splash more water if it seems too dry. Remove from the heat and set aside to cool completely; cover and refrigerate until needed.
- Just before serving, divide the blueberry compote between the two glasses and dig in!
Nutrition Facts : Calories 505 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 259 grams sodium, Sugar 36 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
NO-BAKE BLUEBERRY CHEESECAKE
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.-Ken Gallagher, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
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- Line an 8 or 9” bread loaf pan with parchment paper, with enough excess to overhang the edges to form handles to lift out the cheesecake. Give the parchment paper and pan a light spray with cooking spray, too.
- In a food processor or plastic bag, crush the graham crackers if you’re using whole crackers. Dump the 1 cup of crumbs into a bowl, and stir in the melted butter, and granulated sugar.
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- Using a food processor or blender grind the crackers until you have fine crumbs. Otherwise, place crackers in a ziploc bag and crush with a rolling pin until you have fine crumbs. It is important to have fine crumbs so the crust holds together well.
- In the bowl of your stand mixer or in a large bowl beat the cream with the powdered sugar and vanilla until stiff peaks form. Set aside. In another large bowl beat the cream cheese, lemon zest, and lemon juice until smooth.
- While the cheesecake is chilling combine the water, sugar, and cornstarch in a small saucepan. Stir to combine. Add the blueberries and lemon juice. Simmer over medium to medium-low heat for 5 minutes. Remove from heat and stir in the vanilla. Pour into a heat safe container and place in the refrigerator to cool. When ready to serve the cheesecake top with cooled blueberry topping.
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