No-Bake Blueberry Cheesecake

By jeenikeen

Ingredients

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg
• 1 tablespoon sugar
• 1/2 cup (approx. 100g) softened butter
• 1 teaspoon lemon juice and grated rind (optional)
• Cheesecake filling:
• 1 cup (1 brick) cream cheese
• 1 cup (1 brick) all purpose cream
• 1/2 cup sugar
• 3 tablespoons liquid milk
• 1 tablespoon unflavored gelatin (1 sachet of Knox)
• 1 teaspoon lemon juice (optional)
• Topping:
• 1 can Comstock Blueberry pie filling

Details

Servings 1
Adapted from mymomfriday.com

Preparation

Step 1

Crush graham crackers, if you don't have store-bought crumbs. You can use a food processor or hand mixer like I did, to make crumbs fast and easy.

Mix all dry ingredients and add butter to bind. Mash well.

*Crust mixture should be close to texture of moist sand; add a bit more butter if too dry.

Place in the freezer to harden crust while you make the filling.

Using a mixer, whip chilled cream with 2 tablespoon sugar until stiff. Set aside.

In a separate bowl, gradually mix remaining sugar into softened cream cheese. Beat until fluffy and set aside.

In a small sauce pan, combine milk and gelatine powder. Heat until completely dissolved (don't boil, use a wire whisk while heating to remove lumps). Remove from heat, pour and beat into cream cheese mixture.

Fold in cheese mixture to the whipped cream and beat on medium to high.

Add lemon juice if you want some zest in your cream filling.

Bring out pan from freezer and pour in the cheesecake filling. Spread evenly with spatula and tap pan lightly to set and release some air bubbles.

Add the fruit filling after you slice and plate, just before serving. If you pour over the whole cake and refrigerate, the topping will dry and darken.