Blueberries and Cream Cheesecake
12-18 pieces (slice size varies)
Prep: 20-25 mins/Cook: 45 mins to 1 hour
Looking for an unforgettable gluten-free Easter-themed dessert to serve guests for the upcoming holiday? You’ll have family and friends going wild for this Blueberries and Cream Cheesecake, topped with candy-coated chocolate eggs! The fresh blueberries paired with the cream cheese creates a gorgeous bright purple/white ombre effect, giving this special holiday treat a unique visual appeal. Oh, and did we mention that it is absolutely DIVINE?! You’ll have guests asking for seconds, maybe even thirds!
- 2 cups frozen blueberries
- 1/4 cup organic cane sugar
- 1 tbsp lemon juice
- 1 cup crushed Schoolhouse gingersnaps (1 package)
- 2 tbsp melted butter
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup organic cane sugar
- 1 cup sour cream
- 2 tsp vanilla extract
- 4 large eggs, lightly beaten
- 1 tsp grated lemon rind
Optional: A small bag of candy-coated chocolate eggs (for decoration on top)
The Steps to Take
In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5-7 minutes. Bring to a boil; cook and stir for 2 minutes as the mixtures reduces and thickens. Remove from the heat: cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside.
For crust: in a small bowl, combine the gingersnap crumbs and sugar; stir in the melted butter. Press onto the bottom of a greased 9 inch springform pan. Place pan on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on wire rack.
For filling: in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and lemon rind. Add eggs; beat on low speed until combined. Pour smooth filling over crust in springform pan. Drizzle/pour 3-6 tbsp of blueberry mixture into filling; cut through batter with a butter knife to create a swirl pattern.
Return pan to baking sheet. Bake at 325 degrees for 40-45 minutes or until the middle is almost set. Cool on a wire rack for 1 minute. Carefully run a butter knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce.
Top with candy-coated chocolate eggs (this step is optional) and serve. The recipe yields about 12-18 pieces, depending on the size of each individual slice. Serve and enjoy!