No Bake Blueberry Cheesecake Can Be Gluten Free Recipes

NO-BAKE BLUEBERRY CHEESECAKE (CAN BE GLUTEN-FREE)

Steps:

• Spray and line a 20 cm springform round pan.
• Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
• Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
• Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
• Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
• Add the gelatine mixture and the lemon juice. Beat.
• Fold in the 200 grams of berries.
• Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
• Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
• Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
• Spread the berry topping over the cooled cheesecake. Spread evenly.
• Return the cheesecake to the fridge to set.
• Cheesecakes generally require at least 4 hours to set fully or leave overnight.

NO-BAKE BLUEBERRY CHEESECAKE (GLUTEN-FREE, VEGAN)

Steps:

• If you cannot find gluten-free graham cracker crumbs, place your gluten-free graham crackers in a blender or food processor and blend to a fine crumb. Pour into a medium-sized bowl, along with the brown sugar and melted vegan butter. Combine the ingredients using a fork, then pour into a 9x13 inch baking dish. Use the fork to press the graham mixture along the bottom of the dish. Set aside to cool while you prepare the filling.
• Place the vegan cream cheese in a large bowl. Using a hand mixer, beat the cream cheese for 2 minutes to incorporate air. Pour in the granulated sugar and beat for 1 minute. Add the lemon juice, vanilla, and salt, and beat for another minute until fully combined and smooth.
• Gently fold the whipped coconut cream into the cream cheese mixture using a rubber spatula. Once you have a homogenous mixture, fold in the fresh blueberries until evenly distributed.
• Use the rubber spatula to scoop the cheesecake filling onto the graham cracker crust. Use an offset spatula to help spread the cheesecake evenly across the baking dish. Cover with plastic wrap or aluminum foil and refrigerate for a minimum of 4 hours, ideally overnight. When ready to serve, remove from the fridge and serve immediately. Enjoy!

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.