No-Bake Blueberry Cheesecake

When you want to indulge yourself in super creamy and ultra delicious dessert, then I say, make this easy No-Bake Blueberry Cheesecake. The buttery rich graham cracker crust followed by creamy and decadent cream cheese filling topped with vibrant and pulpy blueberry compote makes this dessert sinfully luxurious and irresistible.

This simple, no fuss treat is made under 30 minutes and once refrigerated overnight, can be a party showstopper for sure.

This is how this dessert is made.

There are three parts to making this dessert.

1. Graham Cracker crust which will be the base of this dessert.

2. Cream cheese filling in the centre.

3. Blueberry compote which will be the topping.

Ingredients:

Crust:

1. Graham Crackers or Digestive Biscuits - 2 1/2 cups crushed

2. Unsalted Melted Butter - 125 grams or 1/2 cup

3. Sugar - 4 tablespoons

Cream Cheese Filling:

1. Cream Cheese at room temperature - 500 grams

2. Condensed Milk - 392 ml or 1 can

3. Heavy Cream - 240 ml or 1 cup

4. Gelatin - 1 tablespoon

5. Plain room temperature Water to bloom gelatin - 1/4 cup

6. Lemon zest - 1 tablespoon

7. Lemon Juice - 1 tablespoon

8. Hot water. - 1 cup to dissolve gelatin

Blueberry Compote Topping:

1. Fresh / Frozen blueberries - 2 cups

2. Sugar - 1/4 cups

3. Water - 2-3 tablespoons

4. Lemon Juice - 2 tablespoons

5. Fresh sprigs of mint for decoration

6. Salt - 1/4 teaspoon

Tools:

1. Mixing bowl

2. Hand Mixer or Stand Mixer with paddle attachment.

3. Measuring Spoons and Cups

4. Spatula

5. Serving Cups and Spoons

6. Ziplock Bag

7. Cocktail Muddler or any thin long flat base bottle covered with cling wrap for evenly spreading the crumb mixture.

Method:

Making the Crust:

1. In a ziplock bag put in around 18 -20 graham crackers or digestive biscuits and crush to fine crumbs. You could use the blender too to make the fine crumbs. The finer the crumbs, the better the crust will hold itself.

2. Melt around 125 grams of butter.

3. In a mixing bowl combine the graham cracker crust, sugar and melted butter until the crumbs are evenly moist.

4. Take your serving cups and add in two tablespoons of moist buttery crumb mixture into each cup and level it with the muddler to form an even layer.

5. Once the even layer is attainted, pop the serving cups in the refrigerator for the crust to harden.

Setting The Gelatin:

1. In a small bowl add 1/4 cup of plain room temperature water and one tablespoon of gelatin and mix well until the mixture turns spongy. Keep it aside for about 5-8 minutes.

2. Place this bowl in a heatproof bowl of hot water and stir well until the gelatin is completely dissolved.

3. Now the dissolved gelatin once cooled slightly is ready to be used in any mixture you want to set.

Making Cream Cheese Filling:

1. In a mixing bowl, add the cream cheese and with the help of the hand mixer or stand mixer beat it until creamy.

2. Add the condensed milk and beat again until well combined.

3. After this, add the heavy cream which should be cold, straight out of the refrigerator. Gently fold the cream into the mixture. Now with the help of the beater, beat the mixture just until all the ingredients are well combined.

4. Now is the time to stir in the dissolved gelatin along with lemon zest and lemon juice.

5. Gently fold in all the ingredients and combine well and your cream cheese filling is ready to be poured in your serving cups where already the crust is setting.

6. Once the serving cups are 3/4th filled pop them in the refrigerator for at least 6 hours and even better if they can be chilled overnight.

Making the Blueberry Compote:

1. In a thick bottom sauce pan, place the blueberries, sugar, water, salt and the lemon juice and cook over the medium heat for about 15 minutes making sure you stir continuously.

2. After about 10 -12 minutes you will see that the blueberries have softened. Cook for another 2-3 minutes until the sauce thickens.

3. Your blueberry compote is ready. The compote thickens further upon cooling.

4. Allow it to cool down completely before you layer it on top of the cream cheese filling.

5. Once the compote is layered generously, add fresh sprigs of mint leaves before serving your guests.

Hurray!!!

The no-bake hassle free blueberry cheesecake is done. Get ready to take the compliments from your family and friends.