Keane Willis
Are you craving a delicious and creamy dessert that requires minimal effort? Look no further than a blueberry cheesecake that requires no baking! Perfect for the hot and humid weather in the Philippines, this no bake dessert is sure to be a hit at your next gathering or as a special treat for yourself. With the combination of a buttery biscuit base, a rich and smooth cream cheese filling, and a tangy blueberry topping, this blueberry cheesecake is a simple yet impressive dessert that will have everyone coming back for seconds. So, grab your ingredients and get ready to whip up a delightful and hassle-free blueberry cheesecake that will surely satisfy your sweet tooth!
| Characteristics | Values |
|---|---|
| Prep time | 30 mins |
| Chilling time | 4 hours |
| Serves | 8 |
| Ingredients | - 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 2 cups fresh blueberries - 1/4 cup granulated sugar - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 1/2 cups heavy cream |
| Instructions | 1. In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. 2. In a separate bowl, combine the blueberries, granulated sugar, lemon juice, and vanilla extract. Mash the blueberries slightly with a fork. 3. In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the heavy cream and continue to beat until the mixture thickens. 4. Gently fold in the blueberry mixture into the cream cheese mixture. 5. Pour the mixture onto the prepared crust and smooth the top. 6. Refrigerate for at least 4 hours, or until set. 7. Serve chilled and enjoy! |
| Storage | Store the blueberry cheesecake in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or store in an airtight container. |
What You'll Learn
Ingredients needed for blueberry cheesecake no bake
If you are a fan of blueberry cheesecake but don't have the time or desire to bake, this no-bake blueberry cheesecake recipe is perfect for you. With a delicious graham cracker crust and a creamy cheesecake filling, this dessert is sure to satisfy your sweet tooth. Here are the essential ingredients you will need to make this mouthwatering treat:
Graham cracker crust:
- 2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- 1/4 cup of sugar
To make the graham cracker crust, start by crushing the graham crackers into fine crumbs. You can use a food processor or simply place them in a zip-top bag and crush them with a rolling pin. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture into the bottom of a springform pan or a pie dish. Make sure to press it firmly to create a solid crust.
Cream cheese filling:
- 16 ounces of cream cheese, softened
- 1 cup of sugar
- 1 teaspoon of vanilla extract
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the sugar and vanilla extract, and continue to beat until well combined and fluffy. The cream cheese should be at room temperature to ensure a smooth and creamy texture. You can use a handheld mixer or a stand mixer for this step.
Whipped cream:
- 1 cup of heavy whipping cream
- 1/4 cup of sugar
In a separate mixing bowl, whip the heavy whipping cream until it reaches stiff peaks. Add in the sugar and continue whipping until well mixed. Adding a touch of sugar will sweeten the whipped cream and give it a light and airy texture. Fold the whipped cream into the cream cheese mixture gently, using a spatula, until well combined.
Blueberry topping:
- 1 cup of fresh or frozen blueberries
- 1/4 cup of sugar
- 1 tablespoon of cornstarch
- 1/4 cup of water
In a saucepan, combine the blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries soften. Remove from heat and let it cool completely before using it as a topping.
Assembly:
Once you have all the components ready, it's time to assemble the no-bake blueberry cheesecake. Pour the cream cheese filling into the graham cracker crust and smooth the top with a spatula. Chill the cheesecake in the refrigerator for at least 4-6 hours, or overnight, to allow it to set.
Before serving, spread the homemade blueberry topping over the chilled cheesecake, covering the surface evenly. You can garnish it with additional whipped cream and fresh blueberries, if desired. Slice and serve this delectable no-bake blueberry cheesecake to impress your family and friends with your culinary skills. Enjoy!
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Making the graham cracker crust
To begin, you'll need about 1 1/2 cups of graham cracker crumbs. You can either buy pre-crushed crumbs or make your own by crushing graham crackers in a food processor or placing them in a resealable bag and crushing them with a rolling pin. The goal is to achieve fine crumbs that will hold the crust together.
Next, you'll need to mix the crushed graham crackers with melted butter. The butter acts as a binding agent, helping the crumbs stick together and form a solid crust. You'll want to melt about 1/2 cup of unsalted butter, making sure it's fully melted but not hot. Pour the melted butter over the graham cracker crumbs and stir until all the crumbs are evenly coated.
Once the crumbs are coated with butter, it's time to press the mixture into the bottom of a springform pan. A springform pan is perfect for this type of crust because it allows you to easily remove the entire dessert once it's finished.
Start by greasing the inside of the springform pan with butter or cooking spray. This will help prevent the crust from sticking to the pan and make it easier to remove. Pour the graham cracker mixture into the pan and use the back of a spoon or your fingers to firmly press it down into an even layer. Make sure the crust goes up the sides of the pan slightly to create a small lip.
Once the crust is evenly pressed into the pan, it's ready to be filled with your desired dessert filling. Whether you're making a classic cheesecake, a key lime pie, or any other delicious treat, you can be confident that the graham cracker crust will be the perfect base.
In conclusion, making a graham cracker crust is a simple and straightforward process. Crush the graham crackers into fine crumbs, mix them with melted butter, and press the mixture into the bottom of a springform pan. This crust is versatile and pairs well with a variety of dessert fillings. So next time you're preparing a dessert that calls for a graham cracker crust, follow these steps for a delicious and homemade result.
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Preparing the cream cheese filling
- Start by ensuring that your cream cheese is at room temperature. This will make it easier to achieve a smooth consistency. Leave it out for about 30 minutes before you begin.
- Once the cream cheese is softened, transfer it to a large mixing bowl. Using an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until it becomes smooth and free of any lumps. This can take anywhere between 2 to 3 minutes, so be patient and thorough.
- With the cream cheese smooth and velvety, it's time to add the sugar and vanilla extract. Measure out the desired amount of granulated sugar and add it to the bowl. Likewise, measure out half a teaspoon of pure vanilla extract and pour it in as well.
- Carefully beat the mixture on low speed at first to prevent the sugar from splattering. Gradually increase the speed to medium and continue beating until the sugar and vanilla extract are fully incorporated into the cream cheese. This process usually takes about 1 to 2 minutes.
- Now that the sugar and vanilla extract are well combined, it's time to bring in some airiness and lightness to the filling. In a separate bowl, whip some heavy cream until soft peaks form. The amount of cream needed will depend on your recipe, but a general rule of thumb is to use around 1 cup of heavy cream.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Start by adding a small amount of the whipped cream and gently incorporate it into the cream cheese using swift and circular motions. Continue folding in the rest of the whipped cream until it becomes light and fluffy. Be careful not to overmix, as this can deflate the air bubbles and result in a denser filling.
Congratulations! You've successfully prepared a lusciously smooth and creamy cream cheese filling. This versatile filling can be used in a multitude of desserts such as cheesecakes, cupcakes, or as a delicious filling for pastries. Store any remaining filling in an airtight container in the refrigerator for up to three days. Now, dive into the world of cream cheese-filled delights and enjoy the irresistible taste and texture of your homemade creation.
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Assembling and chilling the cheesecake
Pour the cream cheese mixture onto the crust:
- After preparing the crust, which usually consists of crushed graham crackers mixed with melted butter and sugar, it's time to prepare the creamy cheesecake mixture.
- In a mixing bowl, combine softened cream cheese, sugar, vanilla extract, and eggs. Beat these ingredients together until smooth and creamy.
- Once the cream cheese mixture is well combined, pour it onto the crust in the baking pan or onto a premade crust if you prefer.
- Use a spatula to ensure an even distribution of the cream cheese mixture across the crust. This will help create a uniform and professional-looking cheesecake.
Smooth the top with a spatula:
- After pouring the cream cheese mixture onto the crust, it's important to smooth the top using a spatula or the back of a spoon.
- Gently spread the mixture from the center of the cheesecake outward, making sure to cover the entire surface.
- Aim for a smooth and level top to give your cheesecake a polished appearance.
Let it chill in the refrigerator for several hours or overnight:
- Once the cheesecake is assembled and the top is smoothed, it's time to let it chill and set in the refrigerator.
- Cover the cheesecake securely with plastic wrap to prevent any flavors or odors from infiltrating the delicate dessert.
- Allow the cheesecake to chill for at least several hours, although overnight is preferably, as this will give it ample time to firm up and develop its distinct flavor.
- Chilling in the refrigerator is crucial for achieving that perfect creamy and luscious texture that cheesecakes are known for.
Once chilled, top with blueberry topping before serving:
- Just before serving, it's time to add the finishing touch to your cheesecake – the blueberry topping.
- You can either use a store-bought blueberry topping or make your own by simmering fresh or frozen blueberries with sugar and a bit of lemon juice.
- Carefully spoon the blueberry topping over the chilled cheesecake, making sure to cover the entire surface.
- Feel free to get creative with the design – you can opt for a smooth and even layer or create a decorative pattern.
- The vibrant and sweet blueberry topping will complement the creamy cheesecake and add a burst of fruity flavor.
Remember, the secret to a perfectly assembled and chilled cheesecake lies in taking your time and following the process step-by-step. Pour the cream cheese mixture onto the crust, smooth the top for a flawless appearance, let it chill in the refrigerator for several hours or overnight, and finally, top it with the glorious blueberry topping before serving. Whether it's for a special occasion or a weekend treat, this cheesecake is sure to be a hit!
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Frequently asked questions
To make a blueberry cheesecake no bake in the Philippines, you will need the following ingredients: 1½ cups crushed graham crackers, ⅓ cup melted butter, 2 cups cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1 cup heavy whipping cream, and 1 cup blueberry pie filling.
Firstly, mix the crushed graham crackers and melted butter together in a bowl until well combined. Press this mixture into the bottom of a greased 9-inch springform pan to create the crust. Next, beat the cream cheese, powdered sugar, and vanilla extract together in a separate bowl until smooth. In a third bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Pour this mixture over the prepared crust. Smooth out the top with a spatula. Finally, top the cheesecake with the blueberry pie filling, spreading it evenly. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
One tip is to make sure the cream cheese is at room temperature before beating it, as this will make it easier to achieve a smooth and creamy texture. Another tip is to use fresh or frozen blueberries instead of blueberry pie filling for a more natural and less sweet flavor. Additionally, you can garnish the cheesecake with additional fresh blueberries and a dusting of powdered sugar for added presentation.
