Blueberry cheesecake recipe

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A delicious, fluffy, no-bake blueberry cheesecake flavored with marshmallow cream and lemon zest.
Preparation time: -, Cooking time: -, Serves: 8 - 10 


For the cheesecake crust
1/4 cup butter, melted
1 1/2 cups cookie crumbs (use McVities digestive biscuits or similar)

For the cheesecake
16 oz. (450 grams) cream cheese, softened
1 envelope gelatin dissolved in 1/4 cup cold water
1 Tbsp lemon juice
1 tsp grated lemon zest

7 oz. marshmallow creme (ready made or see recipe below)
2 cups frozen or fresh blueberries (thaw if using frozen)
1 1/2 cups double cream


Prepare the cheesecake crust
Combine the cookie crumbs and butter into a bowl and mix using your hands until the butter has been absorbed evenly. Press the cookie crumbs mixture onto a 9 inch spring-form pan and chill.

Make the cheesecake filling
Add the cream cheese in a large bowl and gradually add the gelatin while mixing on medium speed using an electric hand mixer. Mix until the cheese and gelatin are well combined.

Stir in the lemon zest and juice and continue mixing. Add the marshmallow creme and mix again.

In another bowl add the double cream and beat until stiff peaks form. Gently fold the whipped cream into the cheese mixture.

Place and blueberries into a blender and process to a puree. Fold the blueberry puree into the cheese mixture.

Pour the blueberry cheese mixture onto the cheesecake crust and spread evenly using a plastic or metal spatula.

Refrigerate the cheesecake for at least 3 hours.

Notes and tips

Marshmallow creme

Makes 7 oz.

In a double boiler or a bowl over simmering water add 16 oz of marshmallows and 3 1/2 tablespoons of light corn syrup. Cook stirring constantly until the marshmallows have completely melted.
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