Layered Blueberry Cheesecake |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A no-cook layered blueberry cheesecake. Ingredients:
3 cups graham cracker crumbs |
1/2 cup butter (melted) |
1 tablespoon honey |
3/4 cup butter (softened) |
375 g cream cheese (1.5 packages) |
1 cup icing sugar |
2 (1/4 ounce) packages gelatin (unflavoured) |
1/4 cup cold water |
1 cup boiling water |
1 cup grape juice concentrate |
4 cups blueberries (preferably frozen) |
2 cups whipping cream |
Directions:
1. Make Crust: Mix together graham cracker crumbs, melted butter and honey. Press crumb mixture into bottom of 9 x13 pan.
2. Filling: Beat butter, cream cheese and icing sugar together until fluffy. Spread over crust.
3. Jello: Sprinkle 2 packages of gelatin over 1/4 c cold water. Let sit until softened.
4. Stir in 1 c boiling water until gelatin is dissolved.
5. Stir in 1 c grape juice concentrate.
6. Add 4 c frozen blueberries.
7. Spread as a layer over cream cheese.
8. Put in fridge until set.
9. Whip cream and spread over jello fruit layer.
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