Fluffy Blueberry Cheesecake Dessert No Bake Recipes

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• Stir graham cracker crumbs and melted butter together until well combined.
• Press into an ungreased 8x8 or 9x9 pan.
• Place in fridge to chill for 15 minutes.
• With electric beaters, beat cream cheese until light and fluffy.
• Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
• Beat in lemon juice and vanilla. Mixture will thicken.
• Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.
• Spoon the blueberry pie filling evenly over the cheesecake.
• Run a knife around the edge of the pan to loosen before serving.

NO-BAKE BLUEBERRY CHEESECAKE FOR A CROWD

Steps:

• Pulse cookies in a food processor until finely ground. Add 1/4 cup granulated sugar, 1/4 teaspoon salt, and butter; pulse until all crumbs are moist (you should have about 3 1/2 cups). Press mixture into the bottom of a 9-by-13-inch baking pan; refrigerate while making filling.
• Blend ricotta, cream cheese, confectioners' sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl. Beat cream on medium-high speed to stiff peaks, then fold into ricotta mixture
• Dollop 2 1/2 cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remaining cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.
• In a small saucepan over medium-high heat, combine 1 1/2 cups blueberries with 2 tablespoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture. Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool completely. Spoon berry mixture over chilled cake. Garnish with remaining 1/2 cup berries and mint leaves. (Leftovers can be refrigerated, wrapped in plastic, up to 2 days.)

FLUFFY BLUEBERRY CHEESECAKE DESSERT (NO-BAKE)

Steps:

• In a bowl combine the crushed wafer cookie with melted butter, then set aside 3/4 cup for the top of the dessert.
• Press the remaining crumbs into a 13 x 9-inch pan, then chill for about 20-30 minutes (this will firm up the crust to allow the pie filling to be easily spread on the crust).
• After the chilling time carefully spread the pie filling over the chilled crust.
• In a large microwave-safe bowl combine the marshmallows with orange juice; microwave on HIGH for about 1 to 1-1/2 minutes, stirring once until smooth.
• In another bowl beat cream cheese until smooth, then add in the marshmallow mixture; beat until well combined and smooth.
• Fold in the thawed Cool Whip topping until combined.
• Spread the cream cheese mixture over the pie filling.
• Sprinkle with remaining crumbs.
• Cover and refrigerate for about 2 hours or until set.

NO BAKE FLUFFY BLUEBERRY CHEESECAKE RECIPE

Steps:

• Beat cream cheese and sugar in a large bowl on medium speed until smooth and the sugar is dissolved.
• Gently stir in whipped topping.
• Spoon into pie crust and spread to the edge of crust.
• Refrigerate for at least 1 hour.
• Top with pie filling just before serving.