No-Bake Cheesecake with Nectarines and Blueberries

The recipe No-Bake Cheesecake with Nectarines and Blueberries can be made in about 30 minutes. This recipe serves 8 and costs $1.61 per serving. One portion of this dish contains about 6g of protein, 43g of fat, and a total of 562 calories. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Fork Knife Swoon has 122 fans. If you have lemon juice, graham crackers, cream cheese, and a few other ingredients on hand, you can make it. With a spoonacular score of 39%, this dish is rather bad. If you like this recipe, you might also like recipes such as No Bake Cheesecake Bites with Chocolate Blueberries, Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel, and No Bake Blueberries and Cream Pie.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a food processor, pulse the graham crackers into a fine crumb. Add the hazelnuts, and pulse until the nuts are fully incorporated but still have a bit of texture to them. Pour the mixture into a large mixing bowl, and stir in the cinnamon sugar and salt, followed by the melted butter, until fully combined. The crust mixture should be crumbly, and should stick together when pressed between two fingers.Press the crust into the bottom of a non-stick, lightly-greased or parchment paper-lined 9-inch spring form pan to form an even layer. Set aside in the refrigerator to chill.Using a hand-held or stand-up mixer, cream together the cream cheese and half of the powdered sugar until light and fluffy. Add the vanilla and stir to combine. Set aside.Meanwhile, whip together the cream and the remaining powdered sugar. Gently fold the whipped cream into the cream cheese mixture and stir to combine.Pour the filling into the pan, and gently spread into an even layer.Toss the nectarine slices and blueberries with the lemon juice, and arrange in a layer on top of the cream filling. Freeze for an hour or two until the filling has firmed up. Remove the sides of the spring-form pan, slice into wedges and serve chilled.

 

Step by step:

1. In a food processor, pulse the graham crackers into a fine crumb.

2. Add the hazelnuts, and pulse until the nuts are fully incorporated but still have a bit of texture to them.

3. Pour the mixture into a large mixing bowl, and stir in the cinnamon sugar and salt, followed by the melted butter, until fully combined. The crust mixture should be crumbly, and should stick together when pressed between two fingers.Press the crust into the bottom of a non-stick, lightly-greased or parchment paper-lined 9-inch spring form pan to form an even layer. Set aside in the refrigerator to chill.Using a hand-held or stand-up mixer, cream together the cream cheese and half of the powdered sugar until light and fluffy.

4. Add the vanilla and stir to combine. Set aside.Meanwhile, whip together the cream and the remaining powdered sugar. Gently fold the whipped cream into the cream cheese mixture and stir to combine.

5. Pour the filling into the pan, and gently spread into an even layer.Toss the nectarine slices and blueberries with the lemon juice, and arrange in a layer on top of the cream filling. Freeze for an hour or two until the filling has firmed up.

6. Remove the sides of the spring-form pan, slice into wedges and serve chilled.

Nutrition Information:

covered percent of daily need