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Best No-Bake Blueberry Cheesecake

This Filipino-style "No Bake" blueberry cheesecake packs a whole lot of flavor and taste. It is easy to make and uses only a cup of cream cheese making it lighter than the regular American cheesecake without sacrificing the taste.
Course: Dessert
Cuisine: Filipino
Keyword: blueberry cheesecake, cheesecake
Author: Pam from PinoyBites.com

Ingredients

For the Crust:

  • 3 Tbsps sugar
  • 3/4 cup melted butter
  • 2 Tbsps unsweetened cocoa powder
  • 400g pack graham cracker crumbs  (2 ¾ cups)

For the Creme:

  • 1/2 cup granulated sugar
  • 2 packs unflavored gelatin (I used Knox)
  • 4 Tbsps cornstarch
  • 1/4 cup water
  • 1 cup evaporated milk
  • 3 egg yolks (slightly beaten)
  • 1 tsp pure vanilla extract

For the Filling:

  • 1 cup cream cheese 8 oz , at room temperature
  • 1 cup heavy whipping cream
  • 1 can Blueberry pie filling (like Comstock) for topping

Here's How:

For the Crust:

  • In a bowl, combine sugar and melted butter. Add cocoa and cracker crumbs. Mix until well combined and press mixture on a springform pan with a removable bottom. You can also use 2 small pie plates.

For the Creme:

  • Combine sugar, gelatin and cornstarch in a saucepan and mix well. Slowly add water, milk and egg yolks while stirring to get rid of clumps. Cook over medium heat until thick. Turn off the heat and add vanilla extract. Set aside to cool.

For the Filling:

  • Using a whisk attachment of a stand mixer, beat the heavy cream until it turns into whipped cream. Transfer to a bowl, cover and put in the fridge.
  • Next, whip the cream cheese until smooth.
  • Mix in the prepared creme and whisk until well combined and smooth. Then, add the whipped cream. Gently fold until smooth and well blended.
  • Spread on top of the prepared crust then top with the Blueberry pie filling.
  • Chill for at least 2 hours and enjoy!

Notes

*** I use the bottom part of the measuring cup to press the crust firmly on the springform pan.
*** If you prefer, you can make your own blueberry pie filling by combining 3-4 cups fresh or frozen blueberries, 3 / 4 cup sugar, 2 tablespoons cornstarch and a pinch of salt in a saucepan. Stir to combine and cook on medium while stirring until thick ( You can mash about half of the blueberries while cooking ). Turn off the heat and stir in the juice of half a lemon.