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No-Bake Blueberry Cheesecake for a Crowd
Credit:
Alpha Smoot
Recipe Summary
prep: 30 mins
total: 8 hrs 30 mins
Yield: Serves 12 to 16
Ingredients
Ingredient Checklist
1 box (11 ounces) vanilla-wafer cookies, such as Nabisco Nilla
1/4 cup plus 3 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, melted
1 cup whole-milk ricotta
16 ounces cream cheese
1 cup confectioners’ sugar
1 tablespoon finely grated lemon zest, plus 4 tablespoons fresh juice (from 1 to 2 lemons)
1 1/4 cups heavy cream
5 cups blueberries (from 3 pint containers)
1 1/2 teaspoons cornstarch
Fresh mint leaves, for serving (optional)
Cook's Notes
Keep this cake chilled until ready to serve.
Gallery
No-Bake Blueberry Cheesecake for a Crowd
Credit:
Alpha Smoot
Recipe Summary
prep: 30 mins
total: 8 hrs 30 mins
Yield: Serves 12 to 16
Gallery
No-Bake Blueberry Cheesecake for a Crowd
Credit:
Alpha Smoot
No-Bake Blueberry Cheesecake for a Crowd
Credit:
Alpha Smoot
No-Bake Blueberry Cheesecake for a Crowd
Recipe Summary
prep: 30 mins
total: 8 hrs 30 mins
Yield: Serves 12 to 16
Recipe Summary
prep: 30 mins
total: 8 hrs 30 mins
Yield: Serves 12 to 16
prep: 30 mins
total: 8 hrs 30 mins
prep:
30 mins
total:
8 hrs 30 mins
Yield: Serves 12 to 16
Serves 12 to 16
Ingredients
Ingredients
- 1 box (11 ounces) vanilla-wafer cookies, such as Nabisco Nilla
- 1/4 cup plus 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, melted
- 1 cup whole-milk ricotta
- 16 ounces cream cheese
- 1 cup confectioners’ sugar
- 1 tablespoon finely grated lemon zest, plus 4 tablespoons fresh juice (from 1 to 2 lemons)
- 1 1/4 cups heavy cream
- 5 cups blueberries (from 3 pint containers)
- 1 1/2 teaspoons cornstarch
- Fresh mint leaves, for serving (optional)
Directions
Pulse cookies in a food processor until finely ground. Add 1/4 cup granulated sugar, 1/4 teaspoon salt, and butter; pulse until all crumbs are moist (you should have about 3 1/2 cups). Press mixture into the bottom of a 9-by-13-inch baking pan; refrigerate while making filling.
Blend ricotta, cream cheese, confectioners’ sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl. Beat cream on medium-high speed to stiff peaks, then fold into ricotta mixture
Dollop 2 1/2 cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remaining cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.
In a small saucepan over medium-high heat, combine 1 1/2 cups blueberries with 2 tablespoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture. Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool completely. Spoon berry mixture over chilled cake. Garnish with remaining 1/2 cup berries and mint leaves. (Leftovers can be refrigerated, wrapped in plastic, up to 2 days.)
Cook's Notes
Keep this cake chilled until ready to serve.
Cook’s Notes
Keep this cake chilled until ready to serve.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for No-Bake Blueberry Cheesecake for a Crowd
- of Reviews
Reviews:
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Most Helpful
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All Reviews for No-Bake Blueberry Cheesecake for a Crowd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
