No Bake Blueberry Cheesecake Recipe
No Bake Blueberry Cheesecake Recipe is a massive hit with my family, they always ask for more. You will love this dessert's tasty and creamy flavor.
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
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.
- Transfer into a 9inch removable bottom pan like spring form pan or tart pan or pie plate.
- 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.
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.
- 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.
- Chill for about 6 hours to set the cream completely.
- Decorate with reserved whipped cream and top with a good amount of blueberry compote.
- Chill for at least another hour before serving.
Video
Nutrition
Serving: 10gCalories: 650kcalCarbohydrates: 78gProtein: 7gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 10gTrans Fat: 2gCholesterol: 118mgSodium: 213mgFiber: 6g
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