No-Bake Blueberry Cheesecake

We’re having an outdoor home improvement for the last several days that is why I have no time to blog but I hope they will finish it tomorrow. Since hubby wasn’t home to supervise it, my son is the one who supervise everything. I don’t know why he is so interested monitoring them, maybe he wants to be an architect or civil engineer. But kids will always be kids, so he played with the sand and gravel.a

And because he loves to supervise, I have no choice but to stay with him. He usually watches them at the front door or window so for the last several days, I’ve made banana cupcake, steamed puto with cheese and no-bake blueberry cheesecake to keep myself busy. I’ve been meaning to make my own blueberry cheesecake ever since I’ve tasted Calea Blueberry Cheesecake and I was so delighted with the result and my husband like it too. I swear, this is so easy to make.

I got the recipe from My Mom Friday site. 

NO-BAKE BLUEBERRY CHEESECAKE

Crust:

1 1/2 cups graham cracker crumbs

1/2 teaspoon cinnamon powder

1/4 teaspoon nutmeg

1 tablespoon sugar

1/2 cup (approx. 100g) softened butter

1 teaspoon lemon juice and grated rind (optional)

Cheesecake filling:

1 cup (1 brick) cream cheese

1 cup (1 brick) all purpose cream

1/2 cup sugar

3 tablespoons liquid milk

1 tablespoon unflavored gelatin (1 sachet of Knox)

1 teaspoon lemon juice (optional)

Topping:

1 can Comstock Blueberry pie filling

To prepare crust:

Mix all dry ingredients and add butter to bind. Mash well.

*Crust mixture should be close to texture of moist sand; add a bit more butter if too dry.

Transfer and press evenly on bottom of ungreased springform pan (or any pie dish you prefer).

Place in the freezer to harden crust while you make the filling.

To prepare filling:

Using a mixer, whip chilled cream with 2 tablespoon sugar until stiff. Set aside.

In a separate bowl, gradually mix remaining sugar into softened cream cheese. Beat until fluffy and set aside.

In a small sauce pan, combine milk and gelatine powder. Heat until completely dissolved (don't boil, use a wire whisk while heating to remove lumps). Remove from heat, pour and beat into cream cheese mixture.

Fold in cheese mixture to the whipped cream and beat on medium to high.

Add lemon juice if you want some zest in your cream filling.

To assemble:

Bring out pan from freezer and pour in the cheesecake filling. Spread evenly with spatula and tap pan lightly to set and release some air bubbles.

Cover pan and chill for a few hours.

Top with blueberry pie filling or fruit compote before serving.