Description
A refreshing cheesecake loaf with a tropical twist, combining rich cream cheese and fresh blueberries in a no-bake dessert that’s perfect for summer.
Ingredients
Scale
- 1 1/2 cups Graham Cracker Crumbs
- 1/2 cup Shredded Coconut
- 1/4 cup Melted Butter
- 2 cups Cream Cheese (Softened)
- 1 cup Powdered Sugar
- 1 cup Heavy Cream
- 2 cups Fresh Blueberries
- 2 tablespoons Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 tablespoon Gelatin (Optional)
- 1/4 cup Extra Blueberries (Glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan slightly, or line it with parchment paper.
- Mix the graham cracker crumbs, shredded coconut, and melted butter in a medium bowl until damp sand texture.
- Press the mixture firmly into the bottom of your prepared loaf pan.
- Bake for 10 minutes until edges are lightly golden and let cool completely.
- Combine cream cheese and powdered sugar in a large bowl and beat until smooth.
- Whip the heavy cream in a separate chilled bowl until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Gently fold in fresh blueberries, lemon juice, and vanilla extract.
- If using gelatin, dissolve it in warm water and fold it into the mousse mixture.
- Pour the mousse mixture over the cooled crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or overnight.
- Cook additional blueberries with sugar and water for glaze. Strain and let cool.
- Pour the glaze over the cheesecake loaf before serving.
Notes
For clean slices, dip your knife in hot water before cutting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Blueberry, Cheesecake, Summer Desserts, Mousse, No-Bake