If you are a loyal reader of my blog, you have probably read about my easy no bake strawberry cheesecake. Today, I will teach you how to make a no bake blueberry cheesecake. It is very easy and effortless.
What you need:
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
¾ of a stick of butter
1 box ofPhiladelphiacream cheese
200 ml of Arla whipping cream
6 tablespoons sugar
3 tablespoons liquid milk
2 tablespoons clear gelatin
1 can Comstock Blueberry pie filling
Again, I’ve used a 8×1 Baker’s Secret Cake pan in this recipe.
How to do:
Since crushed Graham crackers are not available in our local grocery store, I’ve purchased a whole pack and crushed the crackers myself. I used a cheese grater. But if you have a food processor or a hand-held blender, you may use them as well. You may also place the crackers in a zip lock bag and smash them with a rolling pin or a bottle.
In a separate bowl, melt the butter in a saucepan or in your microwave. Once melted, combine the butter and crushed graham crackers. Make sure everything is coated and moist. Add one to two tablespoons of sugar for added sweetness. I’m cutting down on sugar so I prefer my crust a little less sweet.
Spray your pan with cooking spray or brush it with butter so that the crust would not stick. Line the pan with graham. You can use the back of a spoon or spatula to even out the crust. Cover with cling wrap and let it chill in the freeze.
In case you have an oven (not microwave), bake the crust for 2 to 5 minutes in 375F.
Cream Cheese Filling
In a bowl, combine your cream cheese (room temperature) and 3 tbsp sugar with a stand mixer or hand mixer. You may also use blender. If you don’t have either of these, you may use a wire whisk. However, anticipate that it will be so difficult (if not impossible) to mix. Set aside once all the ingredients have been incorporated.
In a separate bowl, blend in the whipping cream with 2 tablespoons sugar until thick. In the past recipe (strawberry cheesecake), I recommended using Nestle All Purpose Cream. You may use that if you’re a little too cut back on budget. I have tried using Arla whipping cream and I believe it works better for cakes. Unlike Anchor and Nestle, it ends up fluffier when whisked (with wire whisk attachment on the stand mixer or hand mixer / manual wire whisk) Once everything has been incorporated, set aside.
Now it’s time to make the gelatin firm. In the strawberry cheesecake recipe, I used only 1 tbsp of gelatin. That works well but I want a firmer gelatin. Over boiling water in a saucepan, I placed a heat proof bowl and warmed up 3tbsp of milk. I didn’t boil it. Heat the milk till it’s hot enough to melt the gelatin. Once hot, mix in the gelatin until everything is melted.
Go back to your whipped cream mixture and pour in the milk gelatin mixture. Whisk it together or fold it so that the fluffiness of the cream is retained. Then, gently fold in the all purpose cream into the cheese mixture. Fold until everything is incorporated and well blended. You can also use a wire whisk if you can still see lumps and bumps. Refrigerate for 3 hours or till the cake is firm.
Once firm, you can pour on the Comstock blueberry filling. Spread evenly on the cheesecake with a spatula. And that’s it! Here’s my finished product.