Blueberry Cheesecake

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I’ve hijacked Anne’s page to bring you this wonderful recipe which appeared in the July 2003 Bon Appetit Magazine. As I scramble to get out of town for a weekend of blueberry picking on the Canada/Minnesota border, I cannot get if off my mind. If you don’t have plans for a blueberry picking trip or have your own growing already, be sure to check out Wendy’s past garden journal on growing blueberries right here in Southeastern Minnesota. For other great blueberry recipes, stop by Sargent’s on 2nd for a copy of the book, The Joy of Blueberries by Theresa Millang. Did I mention how healthy these little gems are? Though I must admit the following recipe is pure decadence!

Nina Sargent

No-Bake Blueberry Cheesecake 
With Graham Cracker Crust

Chill this overnight to develop the blueberry flavor and give the filling time to set.

Crust Filling Topping
9 whole graham crackers 1/4 cup water 1 cup chilled heavy whipping cream
1/2 cup old-fashioned oats 1 Tbsp. unflavored gelatin (measured from 2 envelopes) 1 Tbsp. sugar
3 Tbsp. packed golden brown sugar 12 oz cream cheese at room temperature 4 – 1/2 pint baskets blueberries
1/8 tsp. salt 1 cup heavy whipping cream 2/3 cup blueberry jam
5 Tbsp. unsalted butter, melted 1 cup sugar  
1 tsp. vanilla extract 1 Tbsp. fresh lemon juice  
  3 cups fresh blueberries  

For Crust: Preheat oven to 350 degrees F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture into bottom and 1 inch up from sides of 9-inch-diameter spring form pan*. Bake crust until deep golden brown, about 12 minutes. Cool.

For Filling: Pour 1/4 cup water into small sauce pan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made two days ahead. Keep chilled.) Run knife around sides of pan to loosen. Transfer to platter.

For Toppings**: Beat cream and sugar in medium bowl until firm peaks form. Spread cream cheese mixture thickly over top of cheesecake. Spread cream mixture thickly over top of cheese cake. Place berries in small sauce pan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1 inch plain border. Chill cake at least 1 hour and up to 1 day.

*A regular round cake or pie pan can be used and the cake can be served from this.
**The topping amount is very generous. If scaled back, the cake will still taste great and look fabulous.