bFeedme

Cooking, Recipe and Food Blog

No Bake Blueberry Cheesecake

By

Blueberry cheesecake is an ultimate hit. It is one of those desserts you will never get tired of. I like the way its tangy taste blends with the smooth cream cheese and cream filling. It is definitely mouth-watering.

When preparing the cheesecake, make sure that the filling is set before adding the toppings, because it might cave in. This cake is best serve chilled.

 

Ingredients:

2 cups graham crackers, crushed

3 tablespoons sugar

1/4 cup margarine, melted

1/2 cup all-purpose cream

1 cup cream cheese, softened

1/4 cup sugar

1 tablespoon unflavored gelatin

3 tablespoons milk

1 can blueberry topping

 

Combine the crushed graham crackers, sugar and melted butter in a bowl. Mix well. Place the crust mixture in a 9inch springform pan. Press the crust onto the pan, make sure that there are no spaces. Cover the pan and refrigerate for 2-3 hours or until the crust sets.

Heat the milk in the microwave for 15 seconds or until warm. Stir in the gelatin until it dissolves.

Using an electric mixer beat the cream cheese at medium speed. Add the sugar and beat for another 2-3 minutes. Slowly pour the gelatin and milk mixture into the cream cheese mix. After, fold in the whipped cream.

Place the filling into the crust. Chill the cheesecake for 30 minutes to 1 hour or until the filling is set. Top with blueberries and serve.

 

Photo Courtesy Of: denn

 

No Bake Caramel Cheesecake

By

Here’s an easy caramel recipe you can prepare anytime. It is also something you can bring for parties. You can also become creative about the crust by using wafers or chocolate biscuits.

Ingredients:

500g cream cheese, at room temperature

300ml thickened/whipping cream

3 tsp gelatine, dissolved in 3 tablespoons of warm water

250g soft caramels

1/4 cup milk

250g sweet biscuits

80g butter, melted

To prepare the crust, crush the biscuits or process it in a food processor. If you can find readymade crushed biscuits, it is fine as well. Combine it with butter and mix well until the biscuit crumbs become moist. Transfer it to a springform cheesecake pan. Press the biscuit mixture onto the base and refrigerate it.

In a medium saucepan over low heat, pour in milk and melt the caramel. Stir occasionally for 5-8 minutes or until it melts. Set it aside and let it cool for 5 minutes.

In a bowl, combine the cream cheese, whipped cream and gelatine. Use an electric mixer to mix these ingredients until it becomes smooth. Next, fold in 3/4 of the melted caramel.

Get your prepared pie crust and pour in the cheesecake filling. Smoothen it with a spatula. Refrigerate for 2-3 hours or until it becomes firm.

Decorate the cheesecake with the remaining caramel before serving. Serve chilled.

Photo Courtesy Of: joyosity