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Blueberry No-Bake Cheesecake with Ginger
Blueberry No-Bake Cheesecake with Ginger

Blueberry No-Bake Cheesecake with Ginger

4 Hr(s) 15 Min(s)
15 Min(s) Prep
4 Hr(s) Cook
Take dessert to a new level when you make this Blueberry No-Bake Cheesecake with Ginger! See what all the hype is about — explore this tasty recipe today!
What You Need
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16 servings
Original recipe yields 16 servings
2 cups gingersnap crumbs (about 35 gingersnaps)
1 cup sugar, divided
6 Tbsp. margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup blueberry preserves
2 Tbsp. finely chopped crystallized ginger
2 cups blueberries
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
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Let's Make It
1
Combine gingersnap crumbs, 1/4 cup sugar and margarine; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
2
Beat Neufchatel and remaining sugar in large bowl with mixer until blended. Add preserves and ginger; mix well. Stir in blueberries. Gently stir in COOL WHIP. Spoon over crust.
3
Refrigerate 4 hours.
Kitchen Tips
Tip 1
Size Wise
Since this easy-to-make cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.
Tip 2
Substitute
Substitute 1 drained thawed 16-oz. pkg. frozen blueberries for the fresh blueberries.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 410mg
18%
Total Carbohydrates 42g
15%
Dietary Fibers 1g
4%
Sugars 29g
58%
Protein 6g
12%
Vitamin A
15%
Vitamin C
6%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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