Mama's Recipes · No Bake Cake

No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake
No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake

A delicious and special version of my “No Bake Blueberry Cheesecake”. Yup, no need to bake. This No Bake Blueberry Cheesecake is better than Starbucks! Not from me, but to the people who have tasted my No Bake Blueberry Cheesecake. Try it soon, and let me know the outcome.

Kitchenware needed:
9 inch spring form pan (I bought it in Sm Department store for 250 pesos)


For the crust:
2 cups crushed Graham crackers
1 cup Anchor melted Butter (unsalted)
3/4 cup Brown Sugar

For the filling:
2 packs Anchor UHT Whipping Cream, chilled (250ml/pack)
3 tbsp Water
1 tsp Mr. Gulaman Unflavored Colorless Gelatin
2 (8 oz) pack Pauly Cream Cheese softened at room temperature (about 1 cup or 225 grams)
2/3 cup white sugar
½ tsp salt
2 tsp Vanilla Extract
1 tsp Lemon Extract
¼ cup and 1/8 cup Condensed Milk
1 can of Original Royal Blueberry (Duncan Hines)
Maraschino cherries

Mama’s Guide Instructions:

For the crust:
1. Combine Grahams, butter, and brown sugar with a fork until well blended. (add 2-3 tbsp melted butter if its too dry)
2. Press in a 9 inch pie pan.
3. Chill in the fridge for about 15 minutes.

For the filling:
1. Beat the whipped cream until double in volume. I used electric mixer for 15 to 20 minutes with pause interval to avoid overheating my mixer. Set aside.
2. Precooking preparation for cream cheese, you can use hot water bath or heat it mildly in microwave or oven toaster to melt it. Once you can mix it with a fork then your good to go. Beat the cream cheese and sugar in a bowl with mixer. Add in vanilla extract and lemon extract.
3. Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and fluffy.
4. Fold in the whipped cream and condensed milk. Do not mix it, just fold. Use the cut and fold technique in baking.
5. Scoop filling over the crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves. And decorate with extra cherries if you have.

Mama’s Cooking Notes:
Grahams crust ingredients is just perfect to make a thin pie crust..avoid making too thick of a crust because its gonna be as hard as ice when frozen. You want a crust thats easy to slice when serving.
Once its perfectly chilled, you can remove it from freezer and just let it cool inside the fridge for easy slice and chewable crust. Serve and enjoy!