Creamy No-Bake Blueberry Cheesecake Recipe: Easy, Rich, and Irresistible!
Indulge in the ultimate dessert experience with this no-bake blueberry cheesecake recipe that’s perfect for any occasion. This easy cheesecake recipe combines a buttery graham cracker crust with a rich, creamy filling and a sweet blueberry topping. Whether you’re a beginner or a seasoned baker, this blueberry cheesecake is sure to impress your family and friends. Plus, it’s a no-bake dessert, making it hassle-free and perfect for hot summer days!
Ingredients:
- 1 cup crushed graham crackers
- 1/4 cup butter or dairy creme (for a richer taste, use real butter)
- 1 pack (8 oz) cream cheese, softened
- 1 pack (250 ml) all-purpose cream
- 1 pack unflavored gelatin (Mr. Gulaman or similar)
- 3/4 cup condensed milk
- 1 large egg
- Blueberry filling (blueberry jam or fresh blueberry compote)
Preparation:
1. Prepare the Gelatin: Dissolve 1/2 tbsp of unflavored gelatin in 1/2 cup of water (or milk for extra creaminess) and let it sit for 5-10 minutes until fully bloomed.
2. Make the Crust: Mix the crushed graham crackers with melted butter until well combined. Press the mixture firmly into the bottom of a springform pan or any container of your choice.
3. Prepare the Filling: In a large bowl, whisk together the condensed milk and all-purpose cream until smooth. Add the softened cream cheese and mix until fully incorporated and lump-free.
4. Cook the Mixture: Pour the cream cheese mixture into a saucepan and bring it to a gentle simmer over medium heat, stirring constantly. Once it starts to steam, gradually add the bloomed gelatin mixture and continue stirring until it reaches a boil.
5. Temper the Egg: Remove the pan from the heat. While the mixture is still hot, slowly whisk in the beaten egg to prevent curdling. The heat from the mixture will cook the egg instantly.
6. Assemble the Cheesecake: Pour the creamy mixture over the prepared graham cracker crust. Smooth the top with a spatula. Add the blueberry filling on top, creating swirls or an even layer as desired.
7. Chill and Serve: Refrigerate the cheesecake for at least 3 hours, or overnight for best results. Once set, remove it from the pan and slice into generous portions. Enjoy this creamy blueberry cheesecake as a perfect ending to any meal!
