The author of this recipe, Nicky, says:
“Hi Everyone, Nicky here calling in from Kitchen Sanctuary with one of my favorite dessert bars! I love no-bake cheesecakes, they’re so quick and easy to make, and the flavour combinations are endless.”
She is absolutely right in saying that the flavor combinations are endless using this recipe. Try Strawberries, raspberries or get adventurous and use peaches instead!
Ingredients
7 oz Nabisco graham crackers
4 oz (1 stick) Land O’ Lakes unsalted butter, melted
½ cup + 2 tbsp heavy cream
1 + ⅓ cups Philadelphia cream cheese
½ cup Domino confectioners’ sugar
1 tsp McCormick vanilla extract
1 + 1/2 tbsp lemon juice
Zest of two lemons
2 cups blueberries
3 tbsp Domino granulated sugar
Directions
Line a 20cmx20cm baking tin with plastic wrap (or foil or parchment).
Place the crackers into a bowl or bag and crush with a rolling pin. Mix the butter with the crackers crumbs and spoon the mixture into the prepared baking tray. Flatten and squash the crumbs down as much as you can (I like to place another same-size tray on top to squash it down). Place in the refrigerator whilst you make the cream cheese layer.
Place the cream into a large bowl and whisk until it just holds it’s shape. Add in the cream cheese, confectioners’ sugar, vanilla extract, lemon juice and lemon zest. Whisk again until combined.
Spoon the cream cheese mixture on top of the biscuit base and level out with the back of a spoon. Place back in the refrigerator whilst you make the blueberry topping.
Place the blueberries and sugar into a small saucepan. Heat on a medium heat until the sugar melts and the blueberries start to release their juices – stirring a couple of times during cooking. It should take about 5 minutes. Turn off the heat and leave to cool to room temperature.
Take the cheesecake out of the refrigerator and remove from the tin. Peel off the lining, then carefully cut the cheesecake into 12 slices.
Top each slice with a spoonful of the blueberry mixture before serving.
Any leftover cheesecake can be covered and refrigerated for up to two days.
Quick Tip: Use full-fat cream cheese. Without it, the cheesecake isn’t as creamy.
Thank you to Simply Stacie for this awesome recipe!
