Very Blueberry Cheesecake
The no-bake cheesecake filling is made light and fluffy by the addition of whipped topping and marshmallow creme. Puréed blueberries add flavor as well as color.
1 1/2 cups vanilla wafer crumbs
1/4 cup butter or margarine, melted
1 (0.25-ounce) envelope unflavored gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen non-dairy whipped topping, thawed
2 cups fresh or frozen blueberries, rinsed or thawed
- For Crust: Combine vanilla wafer crumbs and butter. Press into the bottom of a 9-inch spring form pan. Refrigerate.
- For Filling: In a small saucepan, soften gelatin in cold water; stir over low heat until dissolved. Remove from heat.
- Gradually add gelatin to cream cheese, mixing with an electric mixer on medium speed until well blended. Add lemon juice and lemon peel. Beat in marshmallow crème and fold in whipped topping.
- Purée blueberries in a blender or food processor; fold into cream cheese mixture. Spoon into prepared crust and refrigerate until firm.
Makes 8 servings.