Blueberry Vanilla No Bake Cheesecake

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0% would make this recipe again

Submitted by Kari Donahue (AB)

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Ingredients

1/3 cup butter, unsalted, melted 2.7 oz
1/4 cup corn syrup, light 2.2 fl.oz
2 1/2 tbsp gelatin 0.5 oz
1 cup soy beverage, unsweetened, fortified 8.7 fl.oz
3 1/2 cups cream cheese, softened 1.2 lb
1 cup sugar 7.1 oz
1 tbsp vanilla extract 0.5 fl.oz
2 tsp lemon zest 4 lemons
1 1/2 cup blueberries, fresh or frozen 6.4 oz

Method

  1. Line a 9" x 13" baking pan or dish with aluminum foil, leaving a 2-inch overhang at each end. Lightly grease foil. In bowl, combine crumbs, butter and corn syrup until blended. Press into prepared pan and refrigerate until firm.
  2. In small saucepan, sprinkle gelatin over Rice Dream. Let stand for 3 minutes. Heat over low heat, stirring until gelatin is dissolved.
  3. In large bowl, using electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.
  4. 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.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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