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–+ servings

No-Bake Blueberry Cheesecake

A creamy, no-bake cheesecake with blueberry swirl and topping, perfect for a quick and delicious dessert.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Servings 8 pieces
Calories 450 kcal

Ingredients
  

Gelatin

  • 2 ½ teaspoons gelatin powder (7 grams, 0.25 oz)
  • 2 tbsp cold water
  • 2 tbsp hot water

Cream Cheese

  • 1 ¼ cups cream cheese, softened (10 oz.)

Sweetened Condensed Milk

  • 14 oz Eagle Brand® Sweetened Condensed Milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

Blueberry Fruit Filling

  • 21 oz Lucky Leaf® Premium Blueberry Fruit Filling
  • 6 oz Diamond of California® Pecan Pie Crust
  • ½ cup heavy whipping cream (120 ml)

Instructions
 

  • Sprinkle gelatin over cold water, sit for 5 minutes, then melt with hot water and cool slightly.
  • Beat softened cream cheese until creamy, then add condensed milk, lemon juice, vanilla, and gelatin mixture; mix until smooth.
  • Pour batter into pie crust, swirl with blueberry filling, then refrigerate overnight.
  • Whip heavy cream and pipe around the edges, then top with remaining blueberry filling and fresh blueberries or pecans if desired.

Notes

Ensure the cheesecake is well chilled before serving for best texture.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSodium: 250mg
Keyword blueberry, cheesecake, no-bake
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