Try this no bake blueberry cheesecake recipe Philippines. As a bonus, we added a no bake blueberry cheesecake with gelatin recipe.
This no bake blueberry cheesecake is a rich, creamy, tangy dessert that pulls together quickly and easily. It’s also a perfect Filipino summer dessert.
If you’re craving a Basque burnt cheesecake but doesn’t have an oven for baking, this no bake blueberry cheesecake recipe will save you. As a bonus, we added two other recipes, so you can decide which variation you like best.
These two recipes are no bake blueberry cheesecake recipe Philippines and no bake blueberry cheesecake with gelatin recipe.
As another bonus, you can switch the topping to make other flavors like cherry and strawberry. You can even do a no bake chocolate cheesecake.
What’s the Difference Between Baked and No-Bake Cheesecake?
Cheesecake generally consists of a graham cracker crust covered with cream cheese, egg, and sugar filling. The heat from the oven helps the eggs bind the other baking ingredients together while the cheesecake bakes.
A no-bake cheesecake is a modification of the traditional cheesecake recipe. In this recipe, the eggs in the filling get replaced with another sort of binding material capable of stabilizing and firming the filling without the use of heat.
This version may be favored for individuals allergic to eggs. It’s also less time-consuming and less prone to breaking on top.
A conventional baked cheesecake’s crust gets made by mixing crushed graham cracker crumbs with butter. Then, the mixture gets pressed into the bottom of a pan, Next, it gets baked until the mixture hardens into a firm crust.
The ingredients for a no-bake cheesecake crust are similar. However, the crust gets firmed up by chilling in the refrigerator rather than baking. No-bake recipes can also use pre-made graham cracker crusts.
The key difference is that there are no eggs in a no-bake cheesecake, and it sets by cooling in the refrigerator. A baked cheesecake has eggs in the recipe, is cooked in a water bath, and then chilled in the refrigerator.
These two cheesecakes have completely different textures. The no-bake variant is much softer and nearly mousse-like in texture. Both are delectably wonderful though.
What Is No Bake Blueberry Cheesecake?
The required components for the filling in no-bake cheesecake recipes may vary. Although the cream cheese, sugar, and other flavoring components are usually the same, the binding substance varies depending on the recipe.
Bakers often suggest lemon juice, which contains acids, as the binding element. The acids help stabilize other ingredients. It also gives the filling a stronger texture.
Other recipes may call for gelatin. It has a gel-like structure when mixed with liquid. For flavor variations, use unflavored gelatin as well as fruit-flavored gelatin.
No-bake cheesecake often uses cold temperatures to chill and firm the ingredients. This must happen so the crust and filling will set without the need for heat.
In addition, the crust is normally refrigerated separately. Meanwhile, the cheesecake filling gets prepared. It’s because if the crust doesn’t solid before adding the filling, the crumbs may mix in with the filling rather than being a distinct layer.
After the filling gets poured onto the crust, the cheesecake should be chilled for at least one hour before serving.
In summary, a no bake blueberry cheesecake with gelatin is a form of cheesecake topped with blueberries or blueberry filling. You can create it without the need for a baking pan and oven.
No Bake Blueberry Cheesecake Recipe
Course: Dessert
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12
Ingredients
- 18 whole graham crackers
- 1 ½ cups canned blueberry filling
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 oz cream cheese
- 1 cup powdered sugar
- 2 tablespoons Blueberry Emulco Flavoring
Instructions
- Put the graham crackers in a blender or food processor.
- Mix the crackers until you get fine crumbs.
- Pour melted butter into the blender or food processor. Mix until the butter incorporates with the graham cracker crumbs.
- Firmly press the crumb mixture into the bottom and the sides of a springform pan.
- Put the crust in the fridge while you prepare the rest of the cheesecake.
- Mix cream, cream cheese, powdered sugar, and vanilla in a bowl.
- Use a mixer to beat it until the mixture becomes creamy and stiff.
- Pour the mixture into the graham cracker crust and spread evenly.
- Refrigerate for a minimum of two hours.
- Top with blueberry pie filling mixed with Blueberry Emulco flavoring by spreading evenly.
No Bake Blueberry Cheesecake Recipe
Ingredients
- 18 whole graham crackers
- 1 ½ cups canned blueberry filling
- 1/2 cup HICAPS Buttercream Gold melted
- 1 teaspoon Emulco Vanilla Flavor
- 1 cup Heavy Cream
- 8 oz Royal Victoria Cream Cheese
- 1 cup Powdered Sugar
- 2 tablespoons Emulco Blueberry Flavor
Instructions
- Put the graham crackers in a blender or food processor.18 whole graham crackers
- Mix the crackers until you get fine crumbs.
- Pour melted butter into the blender or food processor. Mix until the butter incorporates with the graham cracker crumbs.1/2 cup HICAPS Buttercream Gold
- Firmly press the crumb mixture into the bottom and the sides of a springform pan.
- Put the crust in the fridge while you prepare the rest of the cheesecake.
- Mix cream, cream cheese, powdered sugar, and vanilla in a bowl.1 cup Heavy Cream, 8 oz Royal Victoria Cream Cheese, 1 cup Powdered Sugar, 1 teaspoon Emulco Vanilla Flavor
- Use a mixer to beat it until the mixture becomes creamy and stiff.
- Pour the mixture into the graham cracker crust and spread evenly.
- Refrigerate for a minimum of two hours.
- Top with blueberry pie filling mixed with Blueberry Emulco flavoring by spreading evenly.1 ½ cups canned blueberry filling, 2 tablespoons Emulco Blueberry Flavor
Notes
No Bake Blueberry Cheesecake Recipe Philippines
Course: Dessert
Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 10
Ingredients
- 3/4 cup crushed graham crackers
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 8 oz softened cream cheese
- 1/3 cup powdered sugar
- 1/2 cup all-purpose cream
- 1 teaspoon calamansi juice
- 1 cup canned blueberry pie
Instructions
- Lightly butter the sides and put parchment paper on a six-inch springform pan.
- Leave the bottom of the pan unlined and ungreased.
- Turn the removable bottom of the pan over so the bottom gets higher up.
- Mix the graham cracker crumbs, salt, granulated sugar, powdered sugar, and salt in a bowl. Mix and make a well.
- Pour in melted butter. Mix until the mixture looks like wet sand. Transfer to the springform pan.
- Using a spatula, spoon, tablespoon, or cup, firmly and evenly press the crumb mixture.
- Chill in the refrigerator.
- Beat the softened cream cheese until softened and smooth. Add sugar and cream to the cream cheese. Mix well.
- Incorporate the all-purpose cream and calamansi juice. Mix well.
- Put the cream cheese mixture into the prepared crust. Smooth out the top then cover with silicone or plastic wrap.
- Chill overnight or at least 4 hours until the cheesecake becomes firm.
- Top with blueberry filling. As an alternative, you can use fresh blueberries.
- Once ready to serve, remove the cover. Then, unlock the springform pan. Remove parchment paper from the sides of the cheesecake.
- Use a metal spatula to put the cake on a serving plate. Then, slice the cake. You can also use a knife dipped in hot water for the cleanest slice.
No Bake Blueberry Cheesecake With Gelatin
Course: Dessert
Cuisine: Greek
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 3/4 cup crushed vanilla wafers
- 2 tablespoons melted butter
- 1 ¼ teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 ½ teaspoons lemon juice
- ½ teaspoon grated lemon zest
- 1 cup marshmallow creme
- 8 oz cream cheese, softened
- 1 ½ cups whipped topping
- 1 cup fresh or frozen blueberries
Instructions
- Combine melted butter and wafer crumbs in a bowl.
- Coat a six-inch springform pan with cooking spray.
- Firmly press onto the bottom of the springform pan. Set aside.
- Sprinkle gelatin over cold water in a small pan. Set aside for one minute.
- Heat the mixture on slow heat.
- Stir until the gelatin completely dissolves. Remove from the heat and let it cool.
- Put the softened cream cheese in a bowl. Gradually beat in gelatin mixture until smooth.
- Add lemon zest and juice and zest. Mix the marshmallow creme in.
- Fold in whipped topping. Mix well.
- Put blueberries in a food processor and blend until smooth. Fold it into the cream cheese mixture. Spread evenly.
- Cover and refrigerate overnight.
No Bake Blueberry Cheesecake Ingredients
Here are the no bake blueberry cheesecake ingredients and how they work:
- Heavy Cream
The most critical step in this recipe and the secret to a rich no-bake cheesecake filling is whipping heavy cream into firm peaks.
- Cream Cheese
Make sure you use actual cream cheese blocks rather than cream cheese spread. Authentic cream cheese makes a thick, creamy cheesecake filling. In addition, make sure that the cream cheese is at room temperature before using it.
- Granulated Sugar
The cream cheese gets broken down by the granulated sugar. However, you can easily overdo this. So, keep it moderate. Less sugar also brings out the tangy and vanilla flavors.
- Powdered Sugar
Confectioner’s or powdered sugar thickens the cream cheese mixture while keeping the filling light. Don’t substitute it with cornstarch or flour, as they produce gritty flavors.
- Lemon or Calamansi
These ingredients give a tangy dash of flavor to the no bake blueberry cheesecake, making it special.
- Butter
Butter binds the crushed graham crackers. This serves as the decadent base of the no bake blueberry cheesecake.
- Gelatin
Gelatin firms up the cream cheese filling. It also makes it easier to slice. Without it, the cheesecake can be soft and deflate gradually.
- Blueberry Pie Filling
Blueberry pie filling is easy to use because the fruit does not need to be pitted or peeled. It can be added on top of the cheesecake to give it a sweet-tangy flavor.
- Graham Crackers
Graham cracker crusts are an old favorite. People use them in a variety of pies and cheesecakes. They’re also one of the simplest crusts to create and deal with.
No Bake Blueberry Cheesecake Tips and Tricks
The majority of the hazards in producing a conventional cheesecake occur during the baking and chilling processes. So, by cooking a no-bake cheesecake, you instantly bypass many of these difficulties.
However, you can definitely use some helpful tips for perfecting this no bake blueberry cheesecake recipe Philippines.
- Set out the cream cheese and cream for 30 minutes before you begin.
The cream cheese and heavy cream must be at room temperature. Imagine how hard it is to incorporate frozen stuff into the filling.
- Double the blueberry filling if you want to make your cheesecake extra special.
Want to take things up a notch? Double the blueberry filling. You may serve the filling as is or you can add fresh blueberries as decor.
- Make pressing the crust easier by using a glass.
To easily press down the crust, use a drinking glass or a measuring cup. This results in a harder, more packed crust. It also saves your fingertips.
Frequently Asked Questions
A baked cheesecake has eggs in the recipe, is cooked in a water bath, and then chilled in the refrigerator. The no-bake variant is much softer and nearly mousse-like in texture. These two cheesecakes have completely different textures. However, both are delectably wonderful.
If you try to use a baked crust (even one with less butter), your filling will flow into it and make it mushy. Instead, try this: Refrigerate the crumb crust for at least 10 minutes before filling it. The longer it stays in the fridge, the better the crumb crust sets.
Yes, your no-bake cheesecake will set. Keep in the fridge for at least 12 hours for a firm no-bake cheesecake. To set the cheesecake, do not place it in the freezer. If you do this, the filling will be too hard, and the velvet texture will be lost.
Cheesecake is better without flour. The texture is everything when it comes to cheesecakes. If you add cornstarch or flour, the texture becomes more cake-like. Cheesecakes made without flour are deliciously smooth and thick.
You cannot put a no-bake cheesecake in the freezer to set. Just refrigerate it so it sets well. Freezing will make the cheesecake too hard, making it nearly impossible to slice.
Even after you make it, cheesecake must be refrigerated. No one likes throwing out wonderful meals. Both milk and eggs have lots of protein and moisture. This makes cheesecake particularly prone to microbial growth.
Conclusion
A no bake blueberry cheesecake with gelatin is simple to prepare. It features a light, creamy cheesecake layer. The tangy blueberry topping then balances the flavors properly.
When done right, this no bake blueberry cheesecake recipe Philippines can be a perfect treat for you and your loved ones. You can also turn it into a money-making dessert by offering it to others.
To rack up those earnings, you can try using the no bake blueberry cheesecake recipe Philippines and no bake blueberry cheesecake with gelatin recipe.
Which variation will you try first? Let us know in the comment section below!
Check Out Other Delicious Dessert Recipes
Want more mouth-watering dessert recipes? Check out this Apple Pie Recipe and this Easy Egg Pie Recipe. While you’re at it, try this dream cake recipe as well.
Still can’t get enough of our dessert recipes? Check out our No Bake Blueberry Cheesecake, homemade pizza dough, carrot cupcakes, and Banana Muffin recipes!
About HICAPS
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