Blueberry Swirl Cheesecake Bars
These blueberry swirl cheesecake bars are a must try for you cheesecake lovers. A classic. Super creamy luscious cheese filling with coconuty lemony base and sweet tangy blueberry coulis. Read my tips on how to get it right. Follow my instructions, refer to my tips and you will have amazing, super yum and beautiful cheesecake bars. Yes!
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Blueberry Cheesecake Recipe (No-Bake)
No-Bake Blueberry Cheesecake with Blueberry Sauce
A light and soft cheesecake with fruit sauce is one of my favorite desserts, but can now and then appear as well overwhelming for warm summer days right? I adore a thick and wealthy classic form but was trusted to create something smaller, richer, and airy.
I adore this formula not as it were since of the surface (which is rich and soft as can be,) but not having to turn my stove on really makes it doable most summer days! It’s an awesome base formula for what I know to be an assortment of flavors, blend-ins, and assortments.
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Ingredients & Full Recipe
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No-Bake Blueberry Cheesecake Recipe | Yummy PH
This cheesecake recipe + blueberry filling that is also no-bake recipe is going to be your new favorite dessert to make at home. It's the perfect creamy cake with enough cream cheese and blueberry topping to crave it after every meal.
Want it even stiffer? Add gelatin to the cream cheese mixture before chilling for that picture-perfect slice.
Find the full recipe here:
00:01 - Intro
00:06 - how to make graham cracker crust
00:30 - springform pan hack
00:59 - how to make cheesecake filling
01:54 - assembly
02:31 - adding the blueberry topping
03:11 - serving the cheesecake
03:46 - no-bake blueberry cheesecake ingredients
03:57 - credits
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Blueberry Cheese Cake Recipe by Food Fusion
Now you can make the best blueberry cheese cake at home. Try this recipe and you will love it. #HappyCookingToyou
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Blueberry Cheese Cake
Recipe in English:
Ingredients:
-Dahi (Yogurt) ½ Kg
-Cookies/Biscuits 200 gms
-Makhan (Butter) 3 & ½ tbs
-Gelatin powder 1 tbs
-Pani (Water) Luke warm 2-3 tbs
-Cream cheese 200 gms
-Cream ½ Cup
-Cheeni (Sugar) powdered ¾ Cup or to taste
-Lemon juice ½ tsp
-Blueberry topping can as required
Directions:
-In bowl,place cotton/cheese cloth,add yogurt and bring the four edges of the cotton/cheese cloth together,tie and hang for 1 hour.
-In chopper,add cookies/biscuits and chop until crumble.
-During chopping,add melted butter and chop until well combined.
-In 9” inch springform pan,add crumble mixture and press firmly down into the base to create an even layer and chill in the refrigerator for 20 minutes to set firmly.
-Dissolve gelatin powder in lukewarm water,mix well and set aside.
-In bowl,add strained yogurt,cream cheese,cream and beat until well combined.
-Add dissolve gelatin,sugar and lemon juice,beat again for 2 minutes until all combined.
-Now pour the cream mixture over the cake layer in the spring form pan,spread it.
-Refrigerate for 1 hour.
-Add blueberry topping and refrigerate for 4 hours & serve chilled.
Recipe in Urdu:
Ajza:
-Dahi (Yogurt) ½ Kg
-Cookies/Biscuits 200 gms
-Makhan (Butter) 3 & ½ tbs
-Gelatin powder 1 tbs
-Pani (Water) Luke warm 2-3 tbs
-Cream cheese 200 gms
-Cream ½ Cup
-Cheeni (Sugar) powdered ¾ Cup or to taste
-Lemon juice ½ tsp
-Blueberry topping can as required
Directions:
-Bowl mein cotton/cheese cloth rakh dein,dahi dal ker cotton/cheese cloth ka edges ko ek saath tie ker lein aur 1 hour kliya hang ker lein.
-Chopper mein cookies/biscuits dal dein aur chora chora hunay tak ache tarhan chop ker lein.
-Chopping ka doran melted makhan dal dein aur combine hunay tak ache tarhan chop ker lein.
-9” inch springform pan mein crumble mixture dal dein aur pan ki base mein set ker ka layer bana lein aur 20 minutes kliya refrigerate ker lein.
-Gelatin powder mein pani dal ker ache tarhan mix karein aur side per rakh dein.
-Bowl mein strained dahi,cream cheese aur cream dal dein aur combine hunay tak ache tarhan beat ker lein.
-Dissolve gelatin,cheeni aur lemon juice dal ker 2 minutes kliya dubara beat ker lein.
-Ab cream mixture ko springform pan k ander layer ka upper dal dein aur spread ker lein.
-1 hour kliya refrigerate ker lein.
-Blueberry topping dal dein aur 4 hours kliya refrigerate ker lein phir thanda serve karein.
A Very Berry and Balanced Blueberry Cheesecake
This creamy, brilliantly flavored Blueberry Cheesecake is so simple to make with NO water bath! My recipe has blueberries in both the cake and the topping for a bright, yet balanced berry flavor.
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
5 Tablespoons unsalted butter, melted (74g)
Blueberry Cheesecake Filling
24 oz cream cheese softened (use full-fat brick style cream cheese, not the spreadable kind in the tub) (680g)
¾ cup granulated sugar (150g)
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten (room temperature preferred)
2 cups fresh blueberries, washed and dried (311g)
Blueberry Topping
¼ cup granulated sugar (50g)
1 Tablespoon cornstarch
3 cups fresh blueberries, divided (465g)
¼ cup cold water (60ml)
1 Tablespoon lemon juice
1 Tablespoon butter (salted or unsalted is fine)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9” Springform pan (Affiliate Link):
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Medium-sized saucepan (Affiliate Link):
Instructions
00:00 Introduction
Crust
00:19 Preheat oven to 325F (160C). In a medium-sized bowl, stir together graham cracker crumbs, granulated sugar, and brown sugar until combined. Stir in melted butter, stirring until all of the graham cracker crumbs are moistened.
00:46 Press graham cracker crumbs evenly into the bottom and up the sides of 9” springform pan (I like to use the bottoms and sides of a glass to do this). Set aside and prepare filling.
Blueberry Cheesecake Filling
01:35 In a large mixing bowl using an electric mixer (or using stand mixer fitted with paddle attachment), stir together cream cheese and sugar on medium-low speed until smooth, creamy, and completely combined (scrape side and bottom of the bowl with a spatula to ensure ingredients are thoroughly combined).
02:22 Stir in sour cream and vanilla extract until combined.
02:38 Add eggs, one at a time, stirring until just combined after each addition.
03:14 Add blueberries and use a spatula to gently fold them into the batter until well distributed. Pour batter evenly into prepared springform pan and bake on 325F (160C) for 45-50 minutes. When finished the center will be slightly jiggly but cheesecake will be mostly set.
04:21 Allow cheesecake to cool at room temperature until no longer warm then transfer to the refrigerator to chill for at least 6 hours (preferably overnight, I do not remove the springform collar until I am ready to serve). 04:34 Blueberry topping can be prepared any time between now to an hour before serving.
Blueberry Topping
04:45 Whisk together sugar and cornstarch in a medium-sized saucepan.
04:58 Add 1 ½ cups (232g) blueberries, water, and lemon juice and stir to combine.
05:15 Turn stovetop to medium/low and stir constantly until blueberries release their juices and are softened and the mixture reaches a jammy consistency.
05:51 Remove from heat and add remaining 1 ½ cups (232g) blueberries and butter and stir until completely combined and butter is melted.
06:10 Transfer to a heatproof container then cover and allow to cool completely in refrigerator.
06:42 Once cheesecake has set, spoon blueberry topping evenly over the top of the cheesecake (if it’s become too firm in the refrigerator, simply stir in a splash of water).
Notes
Storing
Store in the refrigerator, preferably covered, for up to 5 days.
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HOMEMADE BLUEBERRY CHEESECAKE RECIPE | NO OVEN | NO BAKE | THAT IS BETTER THAN TAKE OUT!!!
NOTE!!! use 250g chilled cream cheese not 200g.. SORRY.. ????????????
INGREDIENTS
-180g crushed grahams
-100g melted butter
-NOTE!!! use 250g chilled cream cheese not 200g.. SORRY.. ????????????
-100g powdered sugar
-200ml whipping cream/all purpose cream
-100ml water
-2 and 1/2tsp white gelatin powder
-canned blueberry
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