No Bake Blueberry Cheesecake


2 packs of 250 mg of all purpose cream

1/2 can of 200 ml condensed milk

unflavored gelatin

1 pack  (8 oz) of cream cheese softened

1-2 tsp Unflavored colorless gelatin dissolved in water

1 cup crushed graham cracker crumbs

1/4 cup (1 stick) of melted butter

1/4 cup brown sugar

1 can of blueberry preserves


For the crust

  1. Combine and blend well the crushed grahams, brown sugar and the melted butter.
  2. Spread the mixture on the bottom of the spring form pan. Press down firmly with the back of a spoon or with your palms.
  3. Refrigerate it for about 30 minutes until firm.

For the filling;

  1. In another bowl, combine and mix well the cream cheese, all purpose cream.  Add condensed milk and vanilla. Mix well.
  2. Dissolved the unflavored gelatin over low heat, or in the microwave oven, when the gelatin is completely dissolved. Add to the cream cheese mixture.
  3. Mix well the cream cheese mixture until soft peaks form.
  4. Add the cream cheese mixture into the spring form pan so it comes to the top. Smooth it out like a real pro using a spatula.
  5. Place it in the fridge and chill until it’s set. This should take 5 to 6 hours but overnight is preferred. Top with some blueberry preserves.


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