NO-BAKE BLUEBERRY CHEESECAKE.- EASY AND GREAT!

NO-BAKE BLUEBERRY CHEESECAKE.-  I love anything blueberry basically so getting a large box of these beauties at the market gave me the inspiration to make something great but since the hot weather is still with us, the no-bake version of a cheesecake is just what I need.

I am also a fan of Asian Desserts and cooking websites and they are amazing when it comes to beautiful presentation dishes plus for some reason, seem to love no-bake cakes of all kinds. If you want to take a look at some of my inspirations then head over to Hidamari Cooking on Youtube and go through their offerings https://www.youtube.com/watch?v=l1hXmGUZZ7o

But let's get back to the project at hand: No-Bake Blueberry Cheesecake, you'll need:

2 Cream Cheese packages, softened
1/3 cup Cane Sugar
1 cup Heavy Cream, whipped to a medium firm peak stage
2 unflavored gelatin packets
1/2 - 1 cup fresh blueberries
1/4 cup Cane Sugar
60 - 80 g cookies, your choice
4 - 6 Tbl butter, melted

Put the cookies in a food processor, or mash in a plastic bag, until you get crumbs for the cake. Pour the melted butter over them and mix so they act like wet sand, which means they will hold together when pressed. Put into your pie / cake tin so it's even and packed down with a spatula or the bottom of a flat glass. Refrigerate.

Put the blueberries into a small pan, along with 1/4 cup of sugar and bring it to a boil while pressing it down to get the thick liquid but still keeping some of the pulp together. Allow to boil for about 5-10 minutes then set aside to cool or refrigerate. Save some whole blueberries for decoration.

Put the gelatin into 1/4 cup of water in a small glass, mix well and microwave for about 30 seconds. If you've already whipped the heavy cream to medium stiff peaks your ready for the next step, if you haven't done it yet now is the time to get it ready. Set it aside

In a bowl put the cream cheese and whip it until it's soft and loose. Add the sugar and whip into the cream cheese so it will integrate. Add the gelatin into the cream cheese and fold gently but completely in. Now add the previously whipped cream into this mix by gently folding. Now put about 1 cup of this mix into a small bowl which will be used as a topping.

Add the blueberry jam to the cream cheese mix, not the one for the topping, the larger amount of cream cheese. Fold the fruit into the cream cheese really well so it will color the mix, once completely integrated you can pour into the mold with the cookie crust. Make sure it's even on top. Refrigerate this for at least 1 hour to allow to firm up a little so when you add the white layer you've been reserving it won't melt into the colored layer.

After the colored cream cheese "gels" some, now pour the reserved white cream cheese you had placed aside. Make sure you even it out on top so it will have a nice finish. You can use some of the reserved blueberries and decorate the top if you wish. Refrigerate at least 3 hours or overnight.

You can use many other types of fruit in this preparation too, strawberries, mango, mandarin orange, cherries, peaches, etc.

 I hope you will enjoy this nice cool dessert. Enjoy!