Delicious and Creamy Blueberry Cheesecake
This is a perfect dessert for all occasions which is simple and easy to make since it is a no bake version of the cheesecake. This does not contain eggs or flour that requires baking yet this cheesecake still has the richness and tanginess of the cream cheese and it is still smooth and creamy. Some call this a "mock cheesecake." What is good about this version is that it eliminates the problems normally experienced with cheesecakes like cracking and over baking.
INGREDIENTS :
Graham Cracker Crust
6 tablespoons (85 grams) unsalted melted butter
2 tablespoons (30 grams) granulated white sugar
Cheesecake
Filling
1/4 cup (50 grams) granulated white sugar
1 cup (240 ml) heavy whipping cream (contains 36-40% butterfat)
1 teaspoon pure vanilla extract
Topping
1 - 21 ounce (595 grams) can blueberry pie filling
1. Mix together the graham cracker crumbs, sugar, and melted butter. Squeeze some in your fist and if the crumbs hold together, you have the perfect crust.
2. Press the crumb mixture onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.)
3. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
Cheesecake Filling
1. Beat the cream cheese until smooth in the bowl of your electric mixer or hand mixer. Add the granulated white sugar and beat until light and fluffy. Scrape down the sides of the bowl and mix the vanilla extract.
2. Beat the whipping cream until soft peaks form in another bowl.
3. Gradually fold or beat the whipped cream into the cream cheese mixture.
4. Pour the filling over the chilled graham cracker crust and smooth the top.
5. Cover and place in the refrigerator for about an hour and then spread the blueberry pie filling over the filling. Return to the refrigerator to chill for several hours, or even overnight.
Tart pan with removable bottom
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