The brilliant no-bake blueberry cheesecake is silky and seductive. But mostly seductive. From the moment you bite into that buttery crust and feel this cool beauty melt in your mouth as she releases all her creamy and cheesy goodness, your hand and mouth will take on a life of their own as they indulge and wallow unabashedly in those silky arms.
Quite the enchantress, this brilliant no-bake blueberry cheesecake. And I’ve fallen more in love with her every time I make her! And you will too. I invite you to enter the world of this enchantress and feel what is it is like to have your hand and mouth and heart under her spell. There’s nothing like it. Truly.
And does it help that there are no eggs involved? Oh, you bet it does! I see you smiling. Now, I know a no-bake blueberry cheesecake sounds like it is very easy. It is easy to put together, but the preparation and wait period is long. Do not let this deter you because in the end, it’s all worth it, and you will find yourself making another brilliant no-bake blueberry cheesecake in no time.
It is difficult to find fresh blueberries in India, and don’t even get me started about cream cheese. This one is not difficult to find but is very costly, considering how easily and economically you can make it at home. Yes, you can make it at home — you’ll find the recipe right here. Oh, and I almost forgot the whipped cream — this elusive dairy empress is rarely found on India’s grocery shelves. Amul Whipping Cream, that is. You could buy Amul Cream (low fat) and make whipped cream from that. You’ll find the recipe right here. Oh, I digressed — coming back to the blueberries, if you live in a country where fresh blueberries are a no-show, then fret not. Use blueberry pie filling like I did.
So how did I stumble upon this silky, seductive (trite, I know, but apt in this case) enchantress? Well, a lovely lady called Juliet Egan kindly and enthusiastically shared this brilliant no-bake blueberry cheesecake recipe in a food group. If you do find her in a food forum, don’t forget to thank her! I’ve made a few changes to her recipe — I’ve used lesser sugar (I added sugar to my whipped cream), a little more whipped cream (do you have to ask?), and I’ve beaten in a few spoonfuls of the blueberry pie filling into the cheesecake for more flavour.
The first time you make it — indulge like there’s no tomorrow. The second time, consider taking it as a gift to the host of a party or to a barbeque — and then don’t forget to come back here and let me know of all the compliments you got! Kapish?
- 200 g digestive biscuits, Graham crackers or any other sweet biscuit broken in halves and quarters
- 70 g butter melted
- A pinch of salt
- 275 ml whipping cream
- 450 g cream cheese (or 2 heaped cups)
- 100 g caster sugar
- 2 teaspoons gelatine granules
- 5 tablespoons milk
- 1 cup canned blueberry pie filling + 4-5 teaspoons
Add the biscuits, butter and salt to a grinder and blend until it is crumbly and sticky.
Press it into a 9- or 8-inch springfoam pan with a spoon.
Place it in the fridge for about 2 hours. Meanwhile you can work on the filling.
Whip your cream if you do not have it ready yet, and keep in in the fridge.
Make your cream cheese — use this recipe if you cannot find it at the store, and the blend it with the sugar and 4-5 teaspoons of blueberry pie filling.
Add the gelatine to the milk, mix it, and then heat it the the microwave for 30-second bursts until the gelatine melts completely. You could also use a double boiler to heat it up.
Now pour this mix into the cream cheese mix while beating it continuously.
Fold the whipped cream into this mix gently.
Gently empty in into the springfoam pan with the biscuit crust and put it back into the fridge to set, for about 4 hours.
Once it’s set, carefully add the blueberry pie filling on top.
Serving: Serve chilled!
Sorry, Cheesecake Is Not A Cake (EATER)
Cheesecake or Cheesepie? (Food Science)
How To Make Your Own Instant Cream Cheese (notjustspice.com)
How To Make Whipped Cream from Low Fat Cream (notjustspice.com)