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How To make Blueberry Cheesecake
1 c Graham cracker crumbs
3 tb Sugar
3 tb Margarine, melted
3 pk Cream cheese (8 oz.)
3/4 c Sugar
3 Eggs
1 ts Vanilla
1 cn Blueberry pie filling 21 oz.
Combine crumbs, 3 tablespoons of sugar and margarine. Press into bottom of a 9 inch pan. Bake at 325 degrees for 10 minutes. Combine cream cheese and 3/4 cup sugar at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Pour over crust. Bake at 325 degrees for 40 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill. Top with pie filling before serving. Randy Rigg
How To make Blueberry Cheesecake's Videos
BLUEBERRY CHEESECAKE! Perfect dessert for the holidays!
BLUEBERRY CHEESECAKE
120 grams white sugar
20 grams gelatine powder
120 grams water
500 grams cream cheese, at room temperature
375 grams chilled all purpose cream
Crust:
2 cups crushed graham crackers
60 grams melted butter
2 tablespoons white sugar
½ teaspoon cinnamon powder
1 can blueberry topping
Blueberry cheesecake recipe | no bake blueberry cheesecake recipe
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Ingredients :
For cheesecake :
Gelatin : 2 to 2 and 1/2 tea spoons
Water : 100ml / around 1/2 cup
Biscuits : 180 grams
Unsalted melted butter : 100 grams / 1/2 cup
Heavy cream/whipping cream : 200 grams / 1 cup
Cream cheese : 200 grams /1 cup
Icing sugar or powdered sugar : 100 grams /3/4 cup
Lemon juice : 2 tea spoons
For blueberry topping
Blueberries : 200 grams
Water : 100ml
Sugar : 2 to 3 tablespoons
Lemon juice : 2 tea spoons
Gelatin : 1 tsp
Vegan Blueberry Cheesecake Cupcakes refined-Sugar Free, Oil-Free, Wheat-Free
RECIPE:
Filling:
1 ½ cups raw cashews (soaked min. 2 hours)
8 medjool dates (organic)
1 tbsp lemon juice
1 ½ tsp vanilla
Pinch salt
½ cup non-dairy milk
Crust:
1 cup nuts of choice (I use pecans and walnuts)
2 medjool dates
1/2 tsp vanilla
Pinch of salt
10 oz bag of frozen blueberries for topping.
Combine crust ingredients in a food processor and blend until mixture gets sticky. Do not over blend.
Press an even amount of crust mixture into the base of a six cup muffin pan.
Combine filling ingredients in a high-speed blender and blend until thick and smooth consistency is achieved.
Add an equal amount over the crusts in the muffin pan. Make sure to leave space for the blueberries! Top each cake with a spoonful of thawed blueberries and gently press into the filling center. Freeze for 2-3 hours.
Before serving, remove and let thaw for 5 minutes. Remove cakes from the pan and top with more blueberries.
Enjoy!
No Bake Blueberry Cheesecake
How to make a No Bake Blueberry Cheesecake? Let's enjoy making this you all my lovelies :)
Here's what you'll need:
Blueberry Compote:
2 cups blueberries (200g) fresh or oven
3 tablespoon sugar (35g)
1/2 cup water (100ml)
2 teaspoon of lemon
Crust:
2 cups digestive biscuits (200g)
1/2 cup melted butter (100g)
Cream Cheese Filling:
300g cream cheese
1/2 cup icing sugar (100g)
1&1/2 cup whipping cream (300g)
2 tablespoon lemon juice (20g)
1/2 cup water (100g)
2 teaspoos gelatin or agar agar
3 tablespoon blueberry compote
Thank you all my lovelies for watching. See you in the next video.xoxo ❤️❤️❤️
Food for the soul:
Hebrews 10:35-36 So do not throw away your confidence; it will be richly rewarded. You need to persevere so that when you have done the will of God, you will receive what He has promised.
Blueberry Cheesecake Recipe | Yummy Ph
Accessible ingredients and ready-made blueberry filling makes this blueberry cheesecake recipe perfect for year-round celebrations! It takes a while to bake so make sure you prepare it the day before you plan to serve it.
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No Bake Blueberry Cheesecake
The blueberry cheesecake recipe
The cake decoration is inspired by Hidamari Cooking channel
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The cookie base
90g digestive cookies (3/4 cup or 3 oz)
45g melted butter (3 tbsp)
Blueberry puree
80g blueberry (3/4 cup or 3 oz)
30g sugar (2.5 tbsp)
1 tsp lemon juice (5ml)
a pinch of salt
Cream cheese filling
200g cream cheese (1 cup or 7oz)
30g sugar (2.5 tbsp)
70g sugar free Greek yoghurt (1/4 cup or 2.5 oz)
2 tsp lemon juice (10ml)
1 tbsp geatine powder (9g)
2 tbsp cold water (30ml)
bloom the gelatine for 5 minutes and melt in the microwave for 10 - 12 seconds
175ml heavy cream (3/4 cup)
30g sugar (2.5 tbsp)
Whip the cream up 50% and fold to combine with the cream cheese mixture.
Reserve 150g (about 1/4 of the total amout) for the white layer and add all the blueberry puree into the rest of the cream cheese mixture.
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