Prepare Time
- Preparation Time: 30 minutes
- Chilling Time: 4 hours or overnight
- Total Time: 4 hours 30 minutes or overnight for best results
Ingredients
- 4 cups graham cracker crumbs
- 2/3 cup melted butter
- 1/2 cup corn syrup
- 4 pouches unflavored gelatin
- 2 cups milk
- 4 pkgs light Canadian cream cheese, softened
- 2 cups sugar
- 2 tbsp vanilla extract
- 4 tbsp + 1/2 tsp finely grated lemon zest
- 3 cups frozen blueberries
Directions
- Crust: Mix graham cracker crumbs with melted butter and corn syrup. Press into the bottom of a springform pan. Chill in the refrigerator to set.
- Filling: In a saucepan, sprinkle gelatin over milk and let stand for a few minutes. Heat gently, stirring until gelatin dissolves. In a large bowl, beat cream cheese, sugar, vanilla extract, and lemon zest until smooth. Gradually beat in the gelatin mixture. Fold in the blueberries.
- Assemble: Pour the filling over the crust in the springform pan. Chill for at least 4 hours or overnight.
- Garnish: Before serving, garnish with additional blueberries, lemon zest, or whipped cream if desired.
Cook Notes
Experiment with the amount of sugar based on your sweetness preference and the tartness of your blueberries. Adjust the gelatin if you prefer a firmer or softer cheesecake texture.
Variations
- Keto Version: Substitute the sugar with a keto-friendly sweetener, use almond flour mixed with melted butter for the crust, and ensure the milk and cream cheese are low in carbs.
- Low-Carb Version: Similar to the keto version, focus on low-carb substitutions for sugar and flour, and choose full-fat dairy products for richness without the carbs.
This no-bake blueberry cheesecake is not only a feast for the taste buds but also a visually stunning dessert that’s sure to become a favorite. Enjoy the delightful combination of flavors and textures that make this cheesecake a perfect treat for any occasion.
