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Home » Cakes and Desserts » Blueberry Cheesecake Recipe (No-Bake)

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How to make No-Bake Blueberry Cheesecake

Blueberry Cheesecake Recipe, let me give you a little background about Cheesecakes. It is a large family of sweet, cheese-based pie. Cheesecakes are generally made with soft, fresh cheeses. Other ingredients such as sugar, eggs, flour, liquids are often mixed in as well. Typically, the filling covers a crust, which may be pastry, cookie, or digestive biscuit.  The word cheesecake is also used to describe the creamy, cheesy flavour of the dessert. There are also savoury cheesecakes, often flavoured with blue cheese and served as hors d’oeuvres or with accompanying salads.

This Blueberry Cheesecake Recipe (No-Bake) is a huge hit with my family, they always ask for more.  One thing you will love about this dessert is, its delicious and tasty flavor, creamy and a perfect pair for your favorite coffee.

Blueberry Cheesecake recipe

Blueberry Cheesecake Recipe

blueberry cheese cake ingredients

Blueberry Cheesecake Recipe (No Bake)
 
Author:
Recipe type: Dessert
Serves: 10 - 12 slices
Ingredients
  • Graham Crust:

  • 1½ cups Graham cracker crumbs
  • 1 tsp. cinnamon powder, (optional)
  • 2 tbsp. sugar
  • 7-8 tbsp. butter, melted
  • 1 tsp. lemon, lime or calamansi zest, (optional)

  • Filling :

  • 1 (8oz.) Cream Cheese, softened
  • ¼ cup sugar
  • 1½ tbsp. unflavored gelatin powder, dissolved in
  • 3 tbsp. fresh milk
  • 1 cup all purpose cream chilled
  • 1 cup frosty whip cream, whipped (plus extra ½ cup for decorating, optional)
  • 1 cup Blueberry Compote or Canned Blueberry in Syrup
Instructions
  1. To make the crust: Mix graham crumbs with cinnamon powder, sugar, melted butter and calamansi zest. Mix well until the mixture is moistened and crumbly.
  2. Transfer into a 9inch removable bottom pan like spring form pan or tart pan or pie plate.
  3. Press the crumbs onto the pan as flat and even as you can, I’m using a plastic lid wrapped in plastic wrap. Chill your graham crust for at least 20 minutes to set firmly.
  4. For the filling: Beat cream cheese and sugar until light and well blended. Meanwhile, dissolve unflavored gelatin into a hot milk and stir, then add into the cream mixture while still hot. Continue beating until cools down and well blended.
  5. In another bowl, whip frosty cream and all-purpose cream until stiff at this point you can add vanilla extract if you want. Fold into cream cheese mixture until blended. Pour the mixture into a prepared graham crust and spread evenly.
  6. Chill for about 6-7 hours to set the cream completely.
  7. Decorate with reserved whipped cream and top with a good amount of blueberry compote.
  8. Chill for at least another hour before serving.
Nutrition Information
Serving size: 10 - 12 Calories: 650 Fat: 37 g (57%) Saturated fat: 21 g (107%) Unsaturated fat: 10g Trans fat: 2g Carbohydrates: 78 g (26%) Sodium: 213 mg (9%) Fiber: 6 g (22%) Protein: 7 g (14%) Cholesterol: 118 mg (39%)

Blueberry Cheesecake recipe

Amazing Blueberry Cheesecake Recipe!  This is an easy to make recipe and absolutely delicious!

Blueberry Cheesecake




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About the author:

Ed Joven is founder and of author at PinoyRecipe.net. He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.














9 Responses

  1. charisse

    November 11th, 2008 at 8:42 pm

    1

    i would just like to know because im a beginner in cooking, how to remove the recipe in a pan like blueberry cheesecake knowing there’s a toppings on it? or what kind of pan should i use for this recipe? thanks..=D

  2. marinna

    December 28th, 2008 at 4:45 am

    2

    i just made cheesecake last christmas and i did it without baking. with the cream cheese, i added heavy cream, lemon juice, sugar and vanilla. after pouring the mixture on top of the crust, i just chilled my cake for about 4 hours before placing the topping. you can use the spring-form round pan, the one which the bottom can be removed. i didn’t have that, though. i just used a regular 9″ round pan. if fully chilled, you can easily take out the cake from the pan. it also helps if you have the non-stick pan.

  3. Donna

    January 28th, 2009 at 12:43 am

    3

    You can use a spring form pan:)

  4. Larissa

    July 2nd, 2009 at 8:09 am

    4

    Hi.. i would like to ask where can i buy heavy cream. i tried looking in supermarkets but i can’t find one. thanks 🙂

  5. mark

    March 2nd, 2010 at 9:18 pm

    5

    In response to charisse, you put the toppings of the blueberry cheesecake toppings after you removed the cake from the pan. You put your toppings when you are freezing the cake. You use round pan with removal bottom lid.

  6. Lyndsey

    March 9th, 2015 at 2:54 pm

    6

    This sounds delicious!

  7. Teresa Organ

    March 22nd, 2015 at 10:32 pm

    7

    Yummy!! Love Cheesecake 🙂

  8. Julieanne Francis

    April 13th, 2015 at 11:53 am

    8

    Blueberry Cheesecake i love to make my own creation using your recipe. thank you !

  9. Dexter

    September 8th, 2016 at 4:22 am

    9

    Thanks for this. I can’t wait to try making this at home.


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