Desserts · Vegetarian

No-Bake Blueberry Cheesecake

Name: No-Bake Blueberry Cheesecake
Prep time: 30 min
Total time: 225 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.12 cups whipping cream; 4 tbsp water; 3 tsp unflavored gelatin; 400 g (14 oz) cream cheese; 1/2 cup sour cream; 2 tsp vanilla extract; 1.5 cups powdered sugar; 4 cups blueberries; 8 tbsp powdered sugar, for the coulis; Crust: 1 stick (90 g) melted butter; Crust: 2 cups plain sweet biscuits

Mashed blueberries blend into a cream cheese and sour cream filling that is lightened with whipped cream from the Speedy Chef, then set in a Tupperware silicone round mould. A crushed cookie crust is pressed on top before the final chill, so the cake unmoulds base-up.

In brief No-Bake Blueberry Cheesecake is a desserts recipe cooked in the Tupperware Speedy Chef. It takes 225 minutes in total and serves 8 servings.

Total time: 225 min
Prep: 30 min
Cook: 0 min
Rest: 195 min

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Product usedTupperware Speedy Chef

Tupperware Speedy Chef recipes (68)

+ Tupperware Silicone mould

Method

Whip the cream to stiff peaks in the Tupperware Speedy Chef and set aside.
Bloom the gelatin in the water in a Tupperware round bowl and melt it in the microwave for 1 minute. Set aside.
In a Tupperware bowl, mash 1 cup of blueberries and mix with the cream cheese, powdered sugar, vanilla and sour cream until smooth. Stir in the melted gelatin, then fold in the whipped cream.
Pour the filling into a Tupperware silicone round mould and refrigerate for 3 hours.
Crush the biscuits with the melted butter in a Tupperware chopper, then press the crumbs over the set filling and refrigerate for a further 15 minutes before unmoulding carefully.
Purée the remaining blueberries with the powdered sugar and spoon this coulis over the cheesecake to serve.