The Best Blueberry Vanilla No-Bake Cheesecake

prep time:: 10 min

Makes 12 servings

The is probably the quickest cheesecake you’ll ever make. Its light and refreshing flavour is a welcome alternative to the rich, heavy cheesecake of days past.

ingredients

2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup corn syrup
2 packages unflavoured gelatin
1 cup milk
2 packages light cream cheese, softened
1 cup granulated sugar
2 tsp grated lemon rind
1 1/2 cups frozen wild blueberries

directions

1
Line 13 x 9 inch baking pan or dish with aluminum foil, leaving a 2 inch overhang at each end. Lightly grease foil.
2
In bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan; refrigerate until firm.
3
In small saucepan, sprinkle gelatin over milk; let stand for 3 minutes. 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 minutes. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in blueberries.
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.

notes

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.

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