- 1 tablespoon unflavored gelatin, equal to one envelope
- 1/4 cup cold water
- 8 ounces cream cheese, softened
- 2/3 cup heavy cream
- 1/2 cup sugar
- 12 ounce pack frozen blueberries, thawed
For Graham Craker Layer:
- 9 honey graham crackers, 1 envelope
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
For Garnish Options:
- Whipped cream
- Fresh blueberries
- Sliced almonds
- Lemon zest
Place the gelatin in a small bowl. Pour the cold water over the powder and stir to combine. Set aside.
To the bowl of a food processor, add the cream cheese heavy cream, and sugar. Cover and mix until combined and smooth, the mixture will be quite thick.
Add the thawed blueberries to the food processor and mix until evenly combined and a gorgeous purple color. (There will be little specks of blueberry in the mixture.)
Add the gelatin to the cheesecake mixture and mix to combine.
Pour the cheesecake into a bowl and cover with plastic wrap – the plastic wrap should be touching the cheesecake mixture so a skin doesn’t form. Refrigerate for 4 to 6 hours, or until the cheesecake is set.
Graham Cracker Layer:
Place the graham crackers in a Ziploc bag. Use a rolling pin or meat mallet to crush the graham crackers into crumbs.
Pour the graham cracker crumb into a small mixing bowl. Add sugar and salt and stir to combine.
Visit No Bake Blueberry Cheesecake | Bread Boose Bacon to read the full recipes
Nutrition Facts. Calories: 750kcal | Carbohydrates: 73g | Protein: 8g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 146mg | Sodium: 556mg | Potassium: 229mg | Fiber: 3g | Sugar: 51g | Vitamin A: 34.8% | Vitamin C: 10.3% | Calcium: 11.5% | Iron: 9.7%