Shurfine Recipe: lemon lime and blueberries no bake cheesecake

lemon lime and blueberries no bake cheesecake

lemon lime and blueberries
no bake cheesecake

prep instructions:

Preheat oven to 350°F. Crush vanilla wafers to equal 1 cup of crumbs. Combine crushed vanilla wafers and 2 Tbsp sugar in medium bowl; stir in melted butter until blended. Press mixture evenly onto bottom of an 8″ square baking dish. Bake crust 7 minutes; allow to cool completely. Combine lemon and lime juices in a small microwave safe bowl; sprinkle gelatin over juice, stir and allow to soften 3 minutes. Microwave juice and gelatine 25 seconds or just until gelatine is dissolved. Place cream cheese, 1/3 cup sugar, grated lemon and lime rind in a large mixing bowl; beat with electric mixer on medium speed until smooth. Measure 1 cup of lemon lime soda, reserving remaining for blueberry sauce; stir in dissolved gelatin. Gradually add soda with gelatin to cream cheese mixture, beating on low speed until smooth; fold in thawed whipped topping and spoon over cooled crust. Refrigerate at least 2 hours. Meanwhile, combine 1 cup blueberries, remaining 1/2 cup lemon lime soda, 1/4 cup sugar and cornstarch in a small saucepan. Bring to boil over medium heat until thickened. Cool sauce to room temperature and stir in remaining blueberries. Refrigerate until ready to serve. To serve, cut cheesecake into 16 squares; top each square with 2 Tbsp sauce.

Makes 16 servings.

Ingredients

  • 2 cups reduced fat vanilla wafersShurfine
  • 2 Tbsp sugarShurfine
  • 3 Tbsp butter, meltedShurfine
  • 2 Tbsp fresh lemon juiceShurfine
  • 2 Tbsp fresh lime juiceShurfine
  • 1 envelope unflavored gelatine
  • 1 can (12 oz) lemon lime sodaShurfine
  • 2 packages (8 oz each) neufchatel cheese, softenedShurfine
  • 1/3 cup sugarShurfine
  • 1 tsp grated lemon rind
  • 1 tsp grated lime rind
  • 2 cups frozen low fat whipped topping, thawedShurfine
  • 1 cup blueberries
  • 1/4 cup sugarShurfine
  • 2 tsp cornstarchShurfine
  • Shurfine = shurfine brand