No Bake Blueberry Cheesecake


9 whole graham crackers
1/2 c. rolled oats
3 Tbsp. golden brown sugar
1/8 tsp. salt
5 Tbsp. unsalted butter, melted
1 tsp. vanilla extract

1/4 c. water
1 Tbsp. unflavored gelatin  (from 2 envelopes)

12 oz. cream cheese @room temperature
1 c. heavy whipping cream
1 c. sugar
1 Tbsp. fresh lemon juice
3 c. fresh blueberries

1 c. chilled whipping cream
1 Tbsp. sugar
4 1/2-pint baskets blueberries
2/3 c. blueberry jam


For crust:
Preheat oven to 350°F. Blend oats, brown sugar, salt, & graham crakers 4 in processor until graham crackers are finely ground. Add butter and vanilla. Blend until moist crumbs form. Press mixture onto bottom and 1 inch up sides of 9″ springform pan. Bake crust until deep golden brown, about 10 minutes. Cool.

For filling:
Pour 1/4 c. water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth. With machine running, add warm gelatin mixture and blend well. Pour filling into crust. Cover; chill overnight. Transfer to platter.

For topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving a bit of a plain border. Chill cake at least 1 hour and up to 1 day.

One response

  1. Hey all! I just wanted to let evreyone know how helpful Blueberry Bob has been thus far. I was trying to find blueberry sprigs for a wedding cake and the wedding is this weekend. We need to travel to get to the wedding on Friday. Bob cut sprigs for me and tested them over the weekend and helped me find the perfect sprigs for the cake. I could not be more grateful and would suggest that any blueberry lovers got to the Lost Branch! Thank you so much for everything Blueberry Bob!

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