Easy Blueberry Cream Cheesecake Recipes

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling., Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with remaining pie filling. Refrigerate leftovers.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

BLUEBERRY CREAM CHEESECAKE

Steps:

• BASE-----------.
• Preheat oven to 350 F degrees.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
• Cut in butter using a pastry blender or a fork, until mixture is crumbly.
• Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
• In a separate small mixing bowl, beat together egg, vanilla and almond extract.
• Drizzle mixture over crumb mixture in pan.
• Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
• Remove from oven and let cool.
• Spoon 3 cups of blueberries evenly over base.
• Sprinkle the remaining 1/4 cup of sugar over the blueberries.
• FILLING-----------.
• In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
• Pour cream cheese mixture over blueberries.
• Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
• Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
• Cover and refrigerate for 8 hours.
• SAUCE-----------.
• Puree' 1 cup of blueberries.
• In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
• In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
• While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
• TO SERVE-----------.
• Remove sides of spring form pan before cutting cheesecake.
• Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.

BAKED BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
• Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
• Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
• Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.

BLUEBERRY CREAM CHEESECAKE

Steps:

• 1. Crumble together the crust ingredients.
• 2. Spread in a greased 9x13 baking pan.
• 3. In a bowl, beat cream cheese until fluffy.
• 4. Add sugar and vanilla. Beat until smooth.
• 5. Add eggs, one at a time beating well each time.
• 6. Spoon this mixture over crust.
• 7. Bake at 350 degrees in preheated oven for 20 minutes.
• 8. Mix pie filling and fresh berries together.
• 9. Spread over cheese mixture after it has cooled. Refrigerate for 1 hour before serving.

EASY BLUEBERRY CREAM CHEESECAKE

Steps:

• In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
• In a medium bowl, whip cream until stiff peaks form.
• Fold 3/4 of the whipped cream into cream cheese mixture.
• Spread into crust.
• Dot with blueberry pie filling, and smooth with spatula to cover.
• Chill in refrigerator at least 2 hours.
• Garnish with remaining cream.