No-Bake Blueberry Jam Cheesecake

Name: No-Bake Blueberry Jam Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Cream cheese; 180 grams Yogurt (low sugar); 2 tbsp Blueberry jam; 40 grams Sugar; 5 grams Gelatin; 80 grams Biscuits, crackers, etc; 30 grams Butter

cookpad.japan @cookpad_jp

I made some blueberry jam, so I wanted to make something with it. So, I made a variation of my usual no-bake cheesecake with ingredients I had on hand.

I think it's a little sweet, but to me, it's delicious. If you add some lemon juice to the jam, it would probably taste great. Removing it from the tart pan is a pain, so you can wrap it with plastic wrap and place it in the refrigerator to chill. Recipe by SandySurf

I made some blueberry jam, so I wanted to make something with it. So, I made a variation of my usual no-bake cheesecake with ingredients I had on hand.

cookpad.japan @cookpad_jp

I made some blueberry jam, so I wanted to make something with it. So, I made a variation of my usual no-bake cheesecake with ingredients I had on hand.

Saved

Ingredients

6 servings

200 gramsCream cheese
180 gramsYogurt (low sugar)
2 tbspBlueberry jam
40 gramsSugar
5 gramsGelatin
80 gramsBiscuits, crackers, etc
30 gramsButter

Saved

Steps

1

Dissolve the gelatin in 2 tablespoons of water.
2

Grind the biscuits (or crackers) in a bowl until fine. Once fine, top with the butter and microwave for a minute.
3

Mix the melted butter and biscuits together until evenly combined. Press into a tart pan and chill in the refrigerator.
4

Bring the cream cheese to room temperature to soften, then knead well with a whisk. Add the sugar and continue to knead.
5

Add the blueberry jam and the yogurt and mix well.
6

Heat the gelatin in the microwave for about 30 seconds to dissolve, add to the yogurt mixture, and mix.
7

Pour into the chilled tart pan and then return to the refrigerator to chill for at least 1 hour and it's done.