Philadelphia Blueberry No Bake Cheesecake Recipes

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.

MINI CHEESECAKES FROM PHILADELPHIA®

Steps:

• Heat oven to 325 degrees F.
• Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

PHILADELPHIA NO BAKE CHEESECAKE RECIPE

Steps:

• Pulverize the graham crackers using a food processor or blender until fine.
• Mix together graham cracker crumbs, brown sugar and melted butter. It should have the consistency of wet sand.
• Pour into a 9-inch springfrom pan. Press with a water glass and up the sides with your fingers. Make sure it's packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.
• Freeze for about 10 minutes while you prepare the filling.
• In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form, about 5 minutes.
• In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.
• Add sour cream and vanilla extract, and use a spatula to fold into the cream cheese mixture until smooth. (Make sure there are no lumps of cream cheese.)
• Add the whipped cream into the cheesecake filling. Gently mix until combined.
• Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
• Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days. (I recommend letting it chill overnight for the best result.)
• Gently remove the rim. Serve with optional toppings.

NO BAKE BLUEBERRY CHEESECAKE BARS

Steps:

• In a large bowl, combine the graham cracker crumbs, butter, and sugar. Stir until all of the butter has been soaked into graham cracker crumbs.
• Transfer the mixture to a 13x9 baking dish and press it into the bottom. It should spread to all the edges and be compacted enough to hold together. Set aside.
• In a large mixing bowl, add the cream cheese and sugar. Beat together with an electric hand mixer until smooth.
• Add in the vanilla and sour cream. Beat again to incorporate.
• Switch to a rubber spatula and fold in the cool whip making sure to mix thoroughly.
• Pour over the graham cracker crust and smooth it out with the rubber spatula
• Pour the blueberry pie filling on top and carefully spread it to all edges.
• Chill for at least 2-3 hours before slicing into squares and serving.

PHILADELPHIA NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
• Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add blueberries; mix well. Stir in 2 cups COOL WHIP and lemon zest. Spoon over crust.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

NO-BAKE BLUEBERRY CHEESECAKE WITH GRAHAM CRACKER CRUST

Steps:

• For crust:
• Preheat oven to 350°F. 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.