This is not your typical cheesecake. First, this will not be the very dense, heavy version, but rather one with a lighter texture. Second, it is perfect for the hot days of summer since the filling does not require baking. Third, with a food processor, it is very easy to make. Using blueberries (or any other dark colored berry) provides flavonoids, a class of antioxidants that have particular value in eye.

 

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Servings 10

Ingredients

Crust:

  • 1/2 cup old-fashioned oats
  • 9 whole graham crackers, broken into pieces
  • 3 tbsp (packed) golden brown sugar
  • Good pinch of salt
  • 1/2 tsp ground cinnamon
  • 5 tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract

Filling:

  • 1/4 cup water
  • 1 tbsp unflavored gelatin (measured from 2 envelopes)
  • 12 oz reduced-fat cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 1 cup sugar
  • 1 tbsp fresh lemon juice (zest before juicing)
  • 3 cups blueberries

Toppings:

  • 2 cups fresh blueberries
  • 2/3 cups blueberry preserves
  • 1 tsp lemon zest

Instructions

For the Crust:

  1. Preheat oven to 350 degrees F. Place first 5 ingredients in a food processor and process until graham crackers are finely ground.

  2. Add butter and vanilla and process until moist crumbs form. Turn out mixture into a 9-inch-diameter springform pan and press crumbs evenly onto bottom and 1 ½ -inch up the sides.

  3. Bake crust until a rich golden brown, about 10-12 minutes. Remove from oven and cool.

For the Filling:

  1. Place the water in a small saucepan and sprinkle the gelatin over it; let stand 10 minutes. Stir over very low heat just until gelatin dissolves; set aside.

  2. Blend cream cheese, cream, sugar, and lemon juice in food processor until smooth. Add the berries and puree until smooth (blueberry bits will remain). With the machine running, add the warm gelatin mixture through the feed tube and blend well. Pour filling into crust.

  3. Cover and chill overnight (can be made 2 days ahead, chilled). Run knife around pan sides to loosen cake. Release pan sides and transfer to a platter.

For the Topping:

  1. Place berries in a bowl. 

  2. Heat preserves and lemon zest in a small saucepan over low heat until just melted. 

  3. Pour preserves over the berries and toss gently to coat. Mound coated berries on top of filling, leaving a 1-inch plain border. 

  4. Chill cake at least 1 hour and up to 1 day.

Recipe Notes

Use different berries/preserves.  Can also add a sweetened whipped cream between the filling and topping.

Don’t Have To Bake Blueberry Cheesecake