Press enter to see results or esc to cancel.

Very Blueberry Cheesecake recipe

This cheese filling is made light and fluffyby the addition of whipped topping and marshmallow creme. Pur edblueberries add flavor as well as color.

Recipe: Very Blueberry Cheesecake

1 1/2 cups vanilla wafer crumbs
1/4 cup butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen non-dairy whipped topping, thawed
2 cups fresh or frozen blueberries, rinsed or thawed

  • Combine vanilla wafer crumbs and butter.Press into the bottom of a 9-inch spring form pan. Refrigerate.
  • In a small saucepan, soften gelatin incold water; stir over low heat until dissolved. Remove from heat.
  • Gradually add gelatin to cream cheese,mixing with an electric mixer on medium speed until well blended.Add lemon juice and lemon peel. Beat in marshmallow cremeand fold in whipped topping.
  • Pur e blueberries in a blenderor food processor; fold into cream cheese mixture. Spoon intoprepared crust and refrigerate until firm.

    Makes 8 servings.

    Blueberry New York Cheesecake

    If the Very Blueberry Cheesecake recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    This blueberry swirl cheesecake sits on my favorite graham cracker crust. It s buttery, soft, and crunchy at the same time. Plus, it s extra thick and the perfect compliment to the tangy cheesecake. Don t forget to pre-bake the crust as the recipe instructs below otherwise your crust will be crumbly and not really stick together. I know what you re thinking why is my springform pan wrapped in aluminum foil?! Make sure you read my post about how to avoid cheesecake cracks . 

    Leave a Comment