No-Bake Blueberry Cheesecake

12 Aug

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Lucky for me, my father returned home yesterday with bags full of fresh-picked, wild blueberries. Their taste is so sweet and delicious, they’re almost an entirely different fruit compared to the ones you buy in the supermarket. In any case, this no-bake cheesecake is a sweet, summery treat. No need to worry about heating up the house with the oven, because absolutely NO baking is involved. And to top it off? It’s so simple and quick, that anyone could make it!

No-Bake Blueberry Cheesecake

Yield: Makes 10 servings

Ingredients

Crust:

     9 whole graham crackers

    1/2 cup old-fashioned oats

    3 tablespoons (packed) golden brown sugar

    1/8 teaspoon salt

    2 tablespoons unsalted butter, melted

    1/4 cup Nutella

Filling:

    1/4 cup water

    1 tablespoon unflavored gelatin (measured from 2 envelopes)

    12 ounces cream cheese, room temperature

    1 cup heavy cream

    1 cup sugar

    1 tablespoon fresh lemon juice

    3 cups fresh blueberries

Topping:

    1 cup heavy cream, chilled

    1/2 cup sugar

    1-pint blueberries

    2/3 cup blueberry jam

For crust:

Blend first 4 ingredients in a food processor until graham crackers are finely ground. Add butter and Nutella; process until moist crumbs form. Press crumb mixture onto bottom of a springform pan. Chill in the fridge while you make the filling.

For filling:

Pour 1/4 cup of water into a small saucepan; sprinkle gelatin over. Let stand for 10 minutes and then stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese in a mixer until smooth. Add the cream, sugar, and lemon juice and continue to blend until smooth. Add berries and beat until mixed. With machine running, add warm gelatin mixture and blend well. Pour the filling onto the crust. Chill for at least an hour.

For topping:

Beat the heavy cream and sugar until firm peaks form. Spread cream mixture thickly over top of cheesecake. Then, in a small saucepan, heat the jam over low heat until just melted. Add the berries to the jam and toss to coat. Mound the coated berries in center of cream. Chill cake at least 1 hour and up to 1 day.

Disfrute!

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