Blueberry Lemon Cheesecake Mousse Parfaits Recipes

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BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS



Blueberry-Lemon Cheesecake Mousse Parfaits image

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 6 servings

Number Of Ingredients 9

3/4 tsp. KNOX Unflavored Gelatine
1 tsp. zest and 3 Tbsp. juice from 1 lemon, divided
1 Tbsp. water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup crushed shortbread cookies
1/2 cup blueberries
1/2 cup blueberry jam

Steps:

  • Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
  • Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
  • Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 45 g, Fiber 0.8532 g, Sugar 36 g, Protein 4 g

BLUEBERRY-LEMON CHEESECAKE



Blueberry-Lemon Cheesecake image

I combined aspects of other recipes I have made to find this recipe. It is a perfect balance of tangy and sweet, which you can alter to your preferred taste.

Provided by Stephanie Watkins

Time 2h55m

Yield 8

Number Of Ingredients 15

½ (14.4 ounce) package graham crackers, crushed
⅓ cup white sugar
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, at room temperature
¾ cup white sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 ½ tablespoons lemon juice
1 teaspoon lemon zest, or more to taste
6 tablespoons white sugar
4 teaspoons cornstarch
4 teaspoons lemon juice
1 cup water
2 ½ cups blueberries, divided
1 teaspoon lemon zest, or more to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
  • Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
  • Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
  • While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
  • To serve, slice cheesecake and top with blueberry sauce.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 66.2 g, Cholesterol 131 mg, Fat 32.1 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 18.6 g, Sodium 340.4 mg, Sugar 49.4 g

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