The Best Blueberry Vanilla No-Bake Cheesecake
This recipe is taken from the 2003 Milk Calendar. This is probably the quickest cheesecake you’ll ever make. Its light and refreshing flavour is a welcome alternative to the rich, heavy cheesecakes of days past.
- Prep: 20 min
- Refrigeration: 1 h
Ingredients
- 2 cups (500 mL) graham cracker crumbs
- 1/3 cup (80 mL) butter melted
- 1/4 cup (60 mL) corn syrup
- 2 pkg (7 g/ 1/4 oz each) unflavoured gelatin
- 1 cup (250 mL) Milk
- 2 pkg (8 oz/225 g each) Canadian light cream cheese softened
- 1 cup (250 mL) sugar
- 1 tbsp (15 mL) vanilla extract
- 2 tsp (10 mL) grared lemon rind
- 1 1/2 cups (375 mL) frozen wild blueberries
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Preparation
Line 13 x 9 inch (33 x 23 cm) baking pan or dish with aluminum foil, leaving a 2 inch (5 cm) overhang at each end. Lightly butter foil.
In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan; refrigerate until firm.
In small saucepan, sprinkle gelatin over milk; let stand for 3 min. Heat over low heat, stirring, until gelatin is dissolved. In a large bowl using electric mixer, beat cream cheese and sugar until very smooth, about 3 min. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.
Pour over crust, cover and refrigerate for at least 1 hour or until firm. Remove cake from pan using foil overhang as handles. Cut into squares using a hot knife.
Tips
Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.
For the Adventurous: Use a real vanilla bean in place of the extract for a more exotic touch. Slit the bean in half and scrape out the seeds. Add seeds to cream cheese mixture and simmer the pod with the milk; discard pod before adding milk to batter.
Healthy Eating Tip: Have Your Cake and Eat it Too - Watching your portion size allows you to enjoy your favourite desserts. Split it with a friend or save some for another day.
Nutritional information
Per serving| Energy: | 309 Calories |
| Protein: | 7 g |
| Carbohydrate: | 38 g |
| Fat: | 15 g |
| Fibre: | 1.1 g |
| Sodium: | 434 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 6 % / 71 mg |
| Vitamin A: | 11 % |
| Riboflavin: | 8 % |
| Folate: | 5 % |
| Niacin: | 5 % |
