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Pure Blueberries No Bake Cheesecake https://www.metro.ca/userfiles/image/recipes/null PT20M PT00M PT3H30M
Place graham crumbs and sugar into a medium bowl; add butter and stir until well combined.Press the crumb mixture into the bottom of a 9-inch spring form pan.Pressing mixture 1 ½ to 2 inches up the sides of the pan.Place crust in the freezer to set for at least 10 minutes.Place cream cheese in a large bowl and beat with an electric mixer at medium speed until smooth.Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.Beat in the lemon juice and vanilla.Set aside 1/3 of the filling and mix in PURE blueberries.Pour the remaining 2/3 of the filling into the crust; smooth the top with a spatula.Slowly pour the blueberry filling over top of the cheesecake and swirl with the spatula.Cover cheesecake with plastic wrap and refrigerate for 2 ½ to 3 hours or until firm.Unclasp to release the sides of the pan and remove cheesecake.Drizzle Pure blueberries over top of cheesecake and serve.
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2 cups (500 ml) graham crumbs 2 Tbsp. (30 mL) sugar 2/3 cup (160 mL) unsalted butter, melted 2x8 oz cream cheese, room temperature 300 mL sweetened condensed milk 3 Tbsp. (45 mL) lemon juice 1 tsp. (15 mL) vanilla extract 1/4 cup (60 mL) Pure blueberries purée

Pure Blueberries No Bake Cheesecake

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8
portions
0:20
Preparation
0:00
COOKING
3:30
TOTAL TIME

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Ingredients

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  • 2 cups
    (500 ml)
    graham crumbs
  • 2 Tbsp.
    (30 mL)
    sugar
  • 2/3 cup
    (160 mL)
    unsalted butter, melted
  • 2x8 oz
    cream cheese, room temperature
  • 300 mL
    sweetened condensed milk
  • 3 Tbsp.
    (45 mL)
    lemon juice
  • 1 tsp.
    (15 mL)
    vanilla extract
  • 1/4 cup
    (60 mL)
    Pure blueberries purée
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Preparation

Place graham crumbs and sugar into a medium bowl; add butter and stir until well combined.

Press the crumb mixture into the bottom of a 9-inch spring form pan.

Pressing mixture 1 ½ to 2 inches up the sides of the pan.

Place crust in the freezer to set for at least 10 minutes.

Place cream cheese in a large bowl and beat with an electric mixer at medium speed until smooth.

Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.

Beat in the lemon juice and vanilla.

Set aside 1/3 of the filling and mix in PURE blueberries.

Pour the remaining 2/3 of the filling into the crust; smooth the top with a spatula.

Slowly pour the blueberry filling over top of the cheesecake and swirl with the spatula.

Cover cheesecake with plastic wrap and refrigerate for 2 ½ to 3 hours or until firm.

Unclasp to release the sides of the pan and remove cheesecake.

Drizzle Pure blueberries over top of cheesecake and serve.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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