Happy New Year Food Lovers!
New Year is coming really soon, uhm like tomorrow.
I’ve been doing serious cleaning since last week, I can’t rely on my 2 dogs and cat to clean the house. Also, I’ve been preparing my dishes since Sunday (exhausted much). I have to get everything done before 12AM Jan 1, I have this superstitious thingy that goes, “If your house is still dirty when the clock strikes 12MN your house will remain dirty for the rest of the year”, ain’t nobody got time for that! Not really into that sort of thing but it wouldn’t hurt, right?
Cheesecakes look intimidating for people who haven’t tried making them yet. You just practically mix everything together. In some cases you don’t have to cook anything, like this super easy and super yummy No-Bake Blueberry Cheesecake. Indulged in the creamy sweet goodness with its generous amount of blueberries.
It can be stored in the refrigerator for several days.
- Graham Crust:
- 200g crushed Graham crackers
- 2 tsp brown sugar
- ½ tsp ground cinnamon
- 11 tbs melted butter
- pinch of salt
- Cheesecake Filling:
- 2 cans cream cheese (452g or 16oz) (Room Temperature)
- 2 cans whipping cream (250ml)
- ½ cup granulated white sugar
- 2 tbs lemon juice
- 2 tsp vanilla extract
- Blueberry Topping:
- 1 can blueberries with syrup (595g or 21oz)
- 6 tbs granulated white sugar
- Crust: Combine crushed Graham crackers, brown sugar, cinnamon, and pinch of salt, then add the melted butter, mix well. In a 9 inch circular cake pan (use a pan with removable sides), spread your crust mixture evenly and press it onto the bottom so you have a solid crust when it cools. Place your pan in the refrigerator to cool.
- Cream Filling: Place the cream cheese in a mixing bowl and use a mixer until it becomes smooth, add sugar and mix again until it becomes fluffy. Then blend in the vanilla and lemon juice. Set aside. In a separate bowl, pour in your whipping cream and whip until soft peaks. Fold cream into the cream cheese mixture. Once done, spread on top of the cold crust. Place in the freezer for an hour so when you top it off with your blueberries, it doesn't collapse.
- Blueberry Topping: (Note: If your can of blueberries is sweet enough, you can skip step 3. You can just top it off directly on your cream.) Heat your canned blueberries in medium heat until it starts to boil then add the sugar and mix continuously until the sugar blends in and the mixture reaches your desired consistency. Allow to cool. After the cream sets, take it out of the freezer and top it off with the cooled blueberries.