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This gorgeous no-bake cheesecake will make everyone at your table want to start with dessert first. And with the temptation of the pretzel-almond crust, creamy vanilla filling, and frozen blueberries on top, who could say no?

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
45 mins
freeze:
6 hrs
bake:
8 mins
stand:
15 mins
total:
7 hrs 8 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

For crust:
  • Preheat oven to 350°F. In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture on the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.

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For filling:
  • Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.

  • In a large bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until smooth. Beat in sour cream and almond extract. With mixer running, beat in gelatin mixture. Fold in whipped topping.

  • Spread the filling evenly over cooled crust. Rinse blueberries; gently place atop cheesecake filling. Cover and freeze cheesecake for 6 to 24 hours or until frozen. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Let stand 15 minutes at room temperature. Cut cheesecake into wedges.

Nutrition Facts

202 calories; fat 10g; cholesterol 28mg; saturated fat 6g; carbohydrates 23g; mono fat 2g; insoluble fiber 1g; sugars 13g; protein 6g; vitamin a 485.9IU; vitamin c 3.5mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 241mg; potassium 83mg; calcium 70.7mg; iron 0.4mg.
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