Looking to satisfy your sweet tooth with ease? This no bake, mason jar, sweet treat recipe is just for you!
Vanilla Bean Cheesecake with blueberry sauce (no bake)
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
American
Servings
8
Prep Time
25 minutes
Cook Time
20 minutes
Indulge in the delightful fusion of creamy vanilla-infused cheesecake with bursts of juicy blueberries in every bite. Our exquisite vanilla blueberry cheesecake is a harmonious blend of flavors and textures, perfect for any occasion.
Native Vanilla
Ingredients
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1 ½ cups finely crushed graham crackers, approximately 1 1/4 sleeves
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2 tbsp dark brown sugar, optional
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1 tsp coarse Kosher salt (if using table salt, use half the amount)
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½ cup unsalted butter, melted
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1 ½ cups cold heavy whipping cream, divided
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1 envelope (1/4 oz) unflavored powdered gelatin
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1 pound (2 8-oz blocks) cream cheese,softened to room temperature
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½ cup powdered sugar
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1 vanilla bean, seeds scraped or 2 tsp vanilla bean paste or vanilla extract
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¼ cup sour cream
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1 pound blueberries, fresh or frozen and thawed
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½ cup granulated sugar
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2 tbsp corn starch
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1 tbsp lemon juice
Crust
Filling
Blueberry Sauce
Directions
Crust
Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray.
Combine the crushed graham crackers with the sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and several inches up the sides of the pan.
Bake the crust for 10 minutes, until fragrant and golden brown. Cool completely.
Note that you can skip the step of baking the crust, but I like to bake it briefly just to toast the graham crackers for a richer, nuttier flavor.
Filling
In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes. Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.
Set aside while you make the filling. If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer.
In a large mixing bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla bean until smooth, about 2 minutes. Beat in the sour cream.
Gradually add the remaining 1 cup of heavy whipping cream, and beat until soft peaks form.
Add the strained cream/gelatin mixture to the mixing bowl and beat until smooth and thick.
Immediately pour the filling into the cooled crust and smooth out the top. Cover loosely with plastic wrap (not touching the filling), and refrigerate until completely set, about 6 hours, or overnight.
To serve, run a sharp knife around the side of the cheesecake, to loosen the crust from the sides of the pan. Unlock the sides to remove it from the base.
Blueberry Filling
Combine the blueberries, sugar, corn starch and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil and starts to thicken. Boil for 2 minutes, stirring constantly.
Remove from the heat, transfer to a container, and refrigerate until chilled.
Serve slices of cheesecake with the chilled sauce.