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:

1 pint fresh blueberries

1 tbsp cinnamon sugar

1 (8oz) package fat-free cream cheese, at room-temperature

8-10 graham crackers

1 cup raw hazelnuts

1 cup heavy whipping cream, cold

1 tbsp fresh lemon juice

1 nectarine, cut into thin slices

1 cup powdered sugar

1 tsp sea salt

1/2 cup (1 stick) unsalted butter, melted and slightly cooled

1 tsp pure vanilla extract

Equipment:

food processor

mixing bowl

frying pan

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:

Quickview
562k Calories
6g Protein
42g Total Fat
42g Carbs
4% Health Score
Limit These
Calories
562k
28%

Fat
42g
66%

  Saturated Fat
20g
128%

Carbohydrates
42g
14%

  Sugar
28g
32%

Cholesterol
102mg
34%

Sodium
487mg
21%

Get Enough Of These
Protein
6g
13%

Manganese
1mg
57%

Vitamin A
1266IU
25%

Vitamin E
3mg
23%

Copper
0.32mg
16%

Vitamin K
16µg
16%

Fiber
3g
15%

Phosphorus
135mg
14%

Vitamin B1
0.17mg
11%

Magnesium
42mg
11%

Vitamin C
8mg
10%

Vitamin B2
0.16mg
9%

Iron
1mg
9%

Calcium
83mg
8%

Folate
32µg
8%

Potassium
275mg
8%

Vitamin B6
0.15mg
8%

Zinc
0.99mg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.5mg
5%

Vitamin D
0.59µg
4%

Vitamin B12
0.15µg
2%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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