No-Bake Blueberry Cheesecake

Ingredients

• 3/4 cup crushed vanilla wafers (about 22 wafers)
• 2 tablespoons butter, melted
• filling:
• 1-1/4 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 teaspoons lemon juice
• 1/2 teaspoon grated lemon zest
• 1 cup marshmallow creme
• 1-1/2 cups whipped topping
• 1 cup fresh or frozen blueberries

Directions

1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside.
2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool.
3. Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping.
4. Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. To serve, remove sides of pan.

Nutrition Facts

1 piece: 523 calories, 34g fat (21g saturated fat), 79mg cholesterol, 318mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 6g protein.