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The Brilliant No-bake blueberry cheesecake on notjustspice.com

The Brilliant No-Bake Blueberry Cheesecake

The brilliant no-bake blueberry cheesecake is a silky and seductive enchantress. Your hand and mouth will take on a life of their own as they indulge and wallow unabashedly in those creamy, cheesy arms. Come, feel what is it is like to be under her spell. There’s nothing like it!
Servings 12 servings

Ingredients

Base

  • 200 g digestive biscuits, Graham crackers or any other sweet biscuit broken in halves and quarters
  • 70 g butter melted
  • A pinch of salt

Filling

  • 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

Instructions

  1. Add the biscuits, butter and salt to a grinder and blend until it is crumbly and sticky.
  2. Press it into a 9- or 8-inch springfoam pan with a spoon.
  3. Place it in the fridge for about 2 hours. Meanwhile you can work on the filling.
  4. Whip your cream if you do not have it ready yet, and keep in in the fridge.
  5. 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.
  6. 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.
  7. Now pour this mix into the cream cheese mix while beating it continuously.
  8. Fold the whipped cream into this mix gently.
  9. Gently empty in into the springfoam pan with the biscuit crust and put it back into the fridge to set, for about 4 hours.
  10. Once it’s set, carefully add the blueberry pie filling on top.
  11. Serving: Serve chilled!