No-bake Blueberry Cheesecake (updated)
We’ve always wanted to bake our own cheesecake. Unfortunately, we don’t have an oven right now. So, we decided to make a no-bake version of blueberry cheesecake last Saturday for my sister’s advanced birthday celebration at home on the following day.
We searched the web for some recipes and found one. But we used the recipe written on the carton package of Magnolia Cream Cheese. Here’s the recipe…
Graham Cracker Crust:
2 packs crushed Graham Crackers [option to use whole graham crackers, crushed manually using mortar & pestle, or use food processor and blitz ’til you get a coarse grind]
2/3 cup Unsalted Butter
1/4 cup sugar
1/2 tsp lemon zest [optional)
2 packs Cream Cheese [you can use your favorite brand, but we usually pick either Kraft Philadelphia cream cheese or Magnolia]
1 cup heavy cream [we used the canned Nestle cream instead of heavy or whipping cream]
1/2 tsp lemon zest [you may use lemon juice as well to cut the richness of the dairy]
1/2 cup sugar or condensed milk to taste
2 envelopes Knoxx unflavored gelatin cooked in 1 cup water [option to use Alsa unflavored gelatin]
1 can blueberry pie filling [it’s better if you can find Comstock blueberry filling]
Melt 2/3 cup of butter over low heat, once melted, pour onto mixture of crushed grahams, sugar and lemon zest. Mix thoroughly.
Pour the graham cracker mixture in refrigerator/microwave plastic trays or aluminum pans. Pat down with a spoon/spatula to cover the surface of the pan.
Chill in the refrigerator for at least 1 hour.
Soften the cream cheese by bringing it to room temperature. Using a mixer, whip the cream cheese until
softened, add sugar/condensed milk, cream, and lemon zest.
While mixing, prepare the gelatin by combining the gelatin and water. Heat until the gelatin dissolves.
Mix in the gelatin onto the cream cheese mixture until well-blended.
Pour mixture onto chilled crusts. Refrigerate for at least 2 hours or until the cheese sets.
Serve with a topping of blueberry filling.
We recommend storing no-bake blueberry cheesecake in the fridge for at least 3 days. As much as possible, try to consume before it reaches 5 days to keep its freshness and flavor.