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No Bake Blueberry Cheesecake Recipe
No-bake cheesecake often uses cold temperatures to chill and firm the ingredients. This must happen so the crust and filling will set without the need for heat.
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Prep Time
10
minutes
mins
Cool Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course
Dessert
Cuisine
Greek
Servings
12
Ingredients
1x
2x
3x
18
whole graham crackers
1 ½
cups
canned blueberry filling
1/2
cup
HICAPS Buttercream Gold
melted
1
teaspoon
Emulco Vanilla Flavor
1
cup
Heavy Cream
8
oz
Royal Victoria Cream Cheese
1
cup
Powdered Sugar
2
tablespoons
Emulco Blueberry Flavor
Instructions
Put the graham crackers in a blender or food processor.
18 whole graham crackers
Mix the crackers until you get fine crumbs.
Pour melted butter into the blender or food processor. Mix until the butter incorporates with the graham cracker crumbs.
1/2 cup HICAPS Buttercream Gold
Firmly press the crumb mixture into the bottom and the sides of a springform pan.
Put the crust in the fridge while you prepare the rest of the cheesecake.
Mix cream, cream cheese, powdered sugar, and vanilla in a bowl.
1 cup Heavy Cream,
8 oz Royal Victoria Cream Cheese,
1 cup Powdered Sugar,
1 teaspoon Emulco Vanilla Flavor
Use a mixer to beat it until the mixture becomes creamy and stiff.
Pour the mixture into the graham cracker crust and spread evenly.
Refrigerate for a minimum of two hours.
Top with blueberry pie filling mixed with Blueberry Emulco flavoring by spreading evenly.
1 ½ cups canned blueberry filling,
2 tablespoons Emulco Blueberry Flavor
Notes
Even after you make it, cheesecake must be refrigerated. No one likes throwing out wonderful meals.
Keyword
no bake blueberry cheesecake, no bake cheesecake
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