Wild Blueberry No-Bake Cheesecake

Written By Christian Allaire

Smoothies have become a staple addition to the morning routine. Move over toast and cereal!

There are endless ways to assemble smoothies. The basic principle is simple: a mixture of different fruits that can be blended until smooth and drinkable. As a base, we recommend a banana, yogurt of some kind, and of course wild blueberries!

YIELDS:

10 SERVINGS

PREP TIME:

0 HOURS 5 MINS

COOK TIME:

3 HOURS 30 MINS

TOTAL TIME:

3 HOURS 35 MINS

INGREDIENTS : Crust

  • 10 whole graham crackers or 1 and 1/4 cup of crumbs

  • 1/2 cups old-fashioned oats

  • 3 tbsp brown sugar

  • 1/4 tsp salt

  • 5 tbsp melted butter

  • 1 1/2 tsp vanilla

INGREDIENTS : Wild Blueberry Filling

  • 1/4 cup water

  • 1 tbsp gelatin

INGREDIENTS : Cheesecake

  • 12 oz cream cheese

  • 1 cup 35% cream

  • 1 cup sugar

  • 1 tbsp fresh squeezed lemon juice

  • 3 cups wild blueberries , fresh or frozen ( if using frozen thaw for about an hour before hand)

INGREDIENTS : Topping

  • 1 cup 35% cream

  • 1 tbsp icing sugar

  • 3 tsp water

  • 1tsp geletin

DIRECTIONS : Crust

Combine all ingredients in the bowl of a food processor and process until everything comes together in a moist crumb. Pat into the bottom of a 10-in springform pan. Bake in a preheated 350° oven for 10 to 12 minutes or until golden brown. Cool completely.

DIRECTIONS : Wild Blueberry Filling

Place the water into a saucepan and sprinkle the gelatin over top, let sit for about 10 minutes and then gently warm on top of the stove until the gelatine dissolves set aside.

DIRECTIONS : Cheesecake

Place the cream cheese, cream, sugar, and lemon juice into the bowl of the food processor and process until completely smooth. Add the blueberries and process until the blueberries have pureed. Add the gelatin in a slow steady stream and continue to mix for a few minutes more. Pour the filling into the cooled crust and refrigerate for minimum of 3 hours.

DIRECTIONS : Topping

Place the water into a microwave safe bowl and sprinkle the gelatin over top. Set aside.

Place the cream and icing sugar into the bowl of a stand mixer, and use the whip attachment to beat until soft peaks form. Put the gelatin water into the microwave and heat on high for 15 seconds. Turn the mixer to medium high and slowly pour in the gelatin in a steady stream. Continue beating until stiff peaks form.

Run a knife along the side of the springform pan and release.spread cream mixture over the top of the cheesecake. Garnish with some fresh berries.

Christian Allaire
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