This could be my favorite new recipe. I have made it a couple of times in smaller portions. I really like the way a 4" cheesecake works for gifting. I love the bright flavors of this cheesecake and the cocoa-cookie butter crust is a great match. You can use fresh or frozen berries, making this recipe fabulous to make year round. You will certainly impress your friends and family. The best part? You don't even have to bake it! It's a no bake recipe prepared in layers and looks fancy even though the process is fairly simple.
Recipe follows, or you can find it here: Blueberry Lemonade Cheesecake
Blueberry Lemonade Cheesecake with Cocoa-Cookie Butter Crust (no-bake recipe)
Makes one 8" cheesecake
5 whole graham crackers
3 Tablespoons butter, melted
1 heaping Tablespoon cookie butter
4 1/2 tsp brown sugar
4 1/2 tsp cocoa powder
Pinch of salt
Blueberry Topping (also used in cheesecake):
12 oz fresh or frozen blueberries
1/3 cup granulated sugar
2 Tablespoons water
1/2 tsp fresh lemon juice
1/2 tsp lemon zest (optional)
1/4 tsp vanilla
2 1/2 tsp unflavored gelatin (1 packet)
Blueberry Cheesecake Layer:
1 cup prepared blueberry topping (see above)
12 oz cream cheese, softened (1 1/2 packets)
1/3 cup powdered sugar
3/4 tsp vanilla
1/3 cup heavy cream
1/3 cup fresh lemon juice
1/3 cup granulated sugar
1 tsp unflavored gelatin
1/3 cup heavy cream
Fresh blueberries for topping
Lots of steps but they are all simple.
Prep the crust, then the blueberry topping, then the blueberry cheesecake layer, followed by the lemonade layer. You will want to chill it for about 20 minutes between layers.
You will need a food processor, hand blender (if you have one, or use the food processor, or regular blender for the topping), whisk or electric mixer and cheesecake pan. I whip the cream by hand but you can use an electric mixer for this.
For the crust:
Break up the graham crackers and place them into a food processor. Pulse several times and then turn on until they are finely ground. Add in the remaining ingredients, melted butter, cookie butter, brown sugar, cocoa powder, and salt. Pulse several times until the ingredients are nicely blended, scraping down the sides if necessary. Press into the bottom of cheesecake pan.
For the blueberry topping:
Heat the blueberries with the sugar and 2 Tablespoons of water over medium-low heat until the blueberries are soft. Add in the lemon juice and zest. Using a hand blender, purée until the blueberries are smooth. (You can strain out any large pieces, just return the mix to the cooking pot.)
Bloom the gelatin by sprinkling it over 2 T of cold water for 1-2 minutes.
Add the gelatin to the blueberry mixture and whisk until the gelatin dissolves over medium-low heat. Remove from heat and whisk in vanilla.
You will use 1 cup in the cheesecake layer and the reserved portion will be used to top the cheesecake later. You can gently reheat the reserved portion at that time to finish the layers.
For the blueberry cheesecake:
In a food processor pulse the softened cream cheese, powdered sugar, and vanilla until smooth. Add 1 cup of blueberry topping and mix until well blended.
In a bowl, whisk the cream to medium stiff peaks. Gently fold the whipped cream into the blueberry cheesecake mixture and spread evenly on top of prepared crust. Chill in the refrigerator 20 minutes while you prep the lemonade layer.
For the lemonade layer:
Prepare an ice bath (ice and water in a bowl) in a bowl that is slightly larger than one you will use to whip the cream.
On the stovetop, heat the lemon juice and sugar until the sugar is dissolved.
Bloom the gelatin with 2 tsp of cold water and let sit for 1-2 minutes. Then add the gelatin to the lemonade mixture and whisk over medium heat until the gelatin has dissolved. Chill over an ice bath until the mixture is cool to the touch.
In a bowl, whip the cream to medium stiff peaks. Add the lemonade mixture and whisk over an ice bath until everything is combined and cream is medium stiff peaks. Pour over the blueberry layer and smooth the top with a spatula.
Chill for 15-20 minutes before topping with the reserved blueberry topping (remember to gently heat the topping if it has solidified).
Top with fresh blueberries and chill 2 hours or overnight before serving. Run a knife or flat spatula around the side of the pan before removing the ring.
*Pictured is a 4" version using a smaller portion of this recipe. Inspired by: this
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.