Fake Blueberry Cheesecake
Indulge in a whimsical twist on classic cheesecake with this irresistible Fake Blueberry Cheesecake recipe! Perfect for no-bake dessert lovers, this creation combines a buttery graham cracker crust with a silky cream cheese filling that's infused with vibrant blue gelatin for a playful burst of color and fruity flavor. Featuring a delicate balance of creamy richness from whipped cream and a hint of tartness from lemon juice, this cheesecake is as refreshing as it is eye-catching. With no baking required and just 30 minutes of prep time, it's a hassle-free treat ideal for summer gatherings, birthday celebrations, or simply satisfying your sweet tooth. Serve this chilled dessert to impress your guests with its unique blueberry-like flavor and dreamy texture—no one will guess it’s faux!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy whipping cream
- 1 box Blue gelatin mix (e.g., blue raspberry or similar flavor)
- 1 cup Boiling water
- 0.5 cups Cold water
- 2 teaspoons Lemon juice
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the consistency resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
Add the powdered sugar, vanilla extract, and lemon juice to the cream cheese, and mix until fully incorporated.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Set aside.
In another bowl, prepare the blue gelatin mix by dissolving the powder in 1 cup of boiling water. Stir well to ensure the powder is completely dissolved.
Add 1/2 cup of cold water to the gelatin mixture and allow it to cool to room temperature, but do not let it set.
Gradually fold the cooled gelatin mixture into the cream cheese filling, ensuring the 'blueberry flavor' is evenly dispersed.
Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or until fully set (preferably overnight for best results).
Carefully remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your Faux Blueberry Cheesecake!
Nutrition Facts
Calories |
5185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.9 g | 469% | |
| Saturated Fat | 215.8 g | 1079% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1048 mg | 349% | |
| Sodium | 2909 mg | 126% | |
| Total Carbohydrate | 413.4 g | 150% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 301.4 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
