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
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
Combine gingersnap crumbs, 1/4 cup sugar and margarine; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
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.
Refrigerate 4 hours.
Since this easy-to-make cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.
Substitute 1 drained thawed 16-oz. pkg. frozen blueberries for the fresh blueberries.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.