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Easy No Bake Blueberry Cheesecake Recipe #blueberry #cheesecake #nobake

Easy No Bake Blueberry Cheesecake Recipe. For this No-Bake Blueberry Cheesecake you need just 9 ingredients and 10 minutes of hands-on preparation time. #blueberry #cheesecake #oreocookie #blueberrycheesecake #nobake

Easy No Bake Blueberry Cheesecake Recipe #blueberry #cheesecake #nobake

Easy No Bake Blueberry Cheesecake Recipe. For this No-Bake Blueberry Cheesecake you need just 9 ingredients and 10 minutes of hands-on preparation time. #blueberry #cheesecake #oreocookie #blueberrycheesecake #nobake

INGREDIENTS:
Blueberry sauce:
1/4 cup granulated white sugar (50g)
2 heaping cups blueberries, fresh or thawed (300g)
juice of 1 lemon
Oreo cookie crust:
1/2 cup unsalted butter, melted (113g)
36 Oreo cookies with filling, crushed to fine crumbs (14oz / 398g)
Blueberry Cheesecake Filling:
3/4 cup granulated white sugar (150g)
1 cup heavy cream, cool (240ml)
2 vanilla beans* (or 2 tsp vanilla extract)
3 cups cream cheese, softened (24oz / 683g)

Easy No Bake Blueberry Cheesecake Recipe. For this No-Bake Blueberry Cheesecake you need just 9 ingredients and 10 minutes of hands-on preparation time. #blueberry #cheesecake #oreocookie #blueberrycheesecake #nobake

INSTRUCTIONS:

  1. First, Sauce: In a heavy bottomed pot, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-7 minutes. Let cool to room temperature. 
  2. Then, Line a 9" (23cm) springform pan with parchment paper. Set aside.
  3. Crust: In a large bowl, stir together Oreo crumbs and melted butter until combined and evenly moist. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a flat-bottomed cup. Freeze until filling is done.
  4. Filling: In a large bowl, using a handheld or stand mixer fitted with a whisk attachment whip heavy cream on medium-high speed until stiff peaks form for about 2 minutes. Set aside. In another large mixing bowl beat cream cheese on medium speed until creamy for about 1-2 minutes. Add sugar and vanilla* and mix until smooth. Carefully fold in heavy whipping cream just until incorporated. Fold in the blueberry sauce just until combined.
  5. Transfer filling to crust and spread evenly. Chill in the fridge for at least 4 hours or until firm (preferably overnight). Store leftovers in an airtight container in the fridge up to 2 days.
  6. Serve for 6 & Enjoy!


NOTES:
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

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