Blueberry No Bake Babycake Cheesecake Recipe

Name: Blueberry No Bake Babycake Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1/3 cup margarine; 1 cup vanilla cookie crumbs; BATTER; 1 ounce knox unflavored gelatin; 1/4 cup warm water; 8 ounces cream cheese, softened; 1/2 cup sugar; 1/2 cup sour cream; 1 tablespoon lemon juice; 3/4 cup blueberry pie filling

Servings: persons

CRUST
1/3 cup margarine
1 cup vanilla cookie crumbs
BATTER
1 ounce knox unflavored gelatin
1/4 cup warm water
8 ounces cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tablespoon lemon juice
3/4 cup blueberry pie filling

1
coat sides and bottom of prepared can with softened margarine.coat with crumbs of your choice.press firmly and chill while preparing batter.
2
BATTER:
3
soften gelatin in warm water for 5 minutes.stir to completely dissolve.
4
Add sour cream, cream cheese, and sugar, mix well.add remaining ingredients and pour equal amounts into prepared cans.
5
Chill till firm.
6
Run smooth knife around inside edges of can to invert onto saucer.
7
Invert onto dessert plate crumb side down.
8
Add desired topping.I like glazed blueberries, with white chocolate curls -- .

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: CRUST, 1/3 cup margarine, 1 cup vanilla cookie crumbs, BATTER, and more.

Yes, Blueberry No Bake Babycake Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry No Bake Babycake Cheesecake

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