No Bake Blueberry Cheesecake

The No Bake Blueberry Cheesecake been highly requested but I've not baked/prepared any prior to this. The only drawback and of course, the biggest drawback here is that I'm lactose intolerant and cream cheese will send me running for the loo when consumed. However, the fav boy is such a fan of cheese and since my hands were itching to bake and that Philadelphia was on promotion in NTUC, I decided to try this out. 

NTUC is having a promotion for these cream cheese blocks. I believe that I paid $9.95 for both blocks and an adorable hand whisk and measuring spoon was thrown in as a freebie! What a deal, isn't it? So being itchy-handded, I started prepping this last night as I wanted to be sure that the cheesecake layer sets right.

So if you've guessed it right last night via the Facebook posts I posted, you're smart XD

These No Bake Blueberry Cheesecake are really simple to make but they require time to set. I made them in 3 variety of flavours: Original, Blueberry and Strawberry. I also made them in 3 variety of sizes. Shooters, Jars and Cups (:

These are the mini shooters which are just so adorable!

Ingredients

This makes about 20 cupcake sized ORIGINAL cheesecakes

1 block of Philadelphia cream cheese (250g)

250g plain yoghurt or any yoghurt flavour of your choice

(2 cups of Marigold yoghurt is just the right amount)

75g castor sugar

2 tbsp gelatin 

100ml water

180g digestive biscuits

75g unsalted butter

BLUEBERRY COMPOTE (Choose which you prefer)

(Smaller quantity of blueberries, about 3-4 per cup)

200g fresh blueberries (or frozen ones)

1 tbsp water

1 tbsp lemon juice (freshly squeezed)

1 1/2 tbsp castor sugar

(Larger quantity of blueberries)

400g fresh blueberries (or frozen ones)

2 tbsp water

2 tbsp lemon juice (freshly squeezed)

3 tbsp castor sugar

Red/Purple Wilton Gel food colouring (Optional, only for flavoured cheesecakes)

Method

This is the McVites Digestive Biscuits I used.

Place the biscuits in a ziplock bag.

Break up the biscuits using your hands into smaller pieces like this.

Use the back of a hard object to smash the biscuits into smaller crumbs. I used the back of my Redoxen Vitamin Tablet tube.

Melt the butter in the microwave oven on medium heat for about a minute. Alternatively, you may double boil it. Allow to cool. 

Pour the melted butter into the ziplock bag and mix well. 

Alternatively, you may do so in a bowl. This is less of a mess. 

You should get a sand-like crumbly mixture like this.

I used my cupcake clear holders to store the cheesecake. Scoop about 2 teaspoon of mixture into the cup. 

Use the back of a hard object to compress the mixture. You'd want the base to be as tightly packed as possible.

Here are my cups! Freeze the base for 30 minutes.

This is the Gelatin powder that I used.

Add the gelatin powder to the water. Double boil this mixture.

Double-boiling!

Double-boil till mixture is dissolved. Remove from fire and cool till room temperature.

The ingredients for the cheesecake layer! For the strawberry flavour, you may choose to use the Strawberry Yoghurt. For the blueberry flavour, I used the strawberry flavoured yoghurt but I added in a handful of fresh blueberries.

Add the castor sugar to the cream cheese.

Cream with a mixer to combine both ingredients.

Add the room temperature gelatin solution.

Add the yoghurt. Mix well. 

You should get a nice liquid like this.

Fill cups with the cream cheese filling. (THIS IS NOT THE SIZE FOR THIS RECIPE)

This is the size for this recipe. I added about 1 1/2 to 2 tbsp of cream cheese mixture per cup. Allow mixture to chill for at least 3 hours or overnight.

For the strawberry flavoured version, use strawberry yoghurt and add a small amount of red food colouring.

For the blueberry version, you may use blueberry yoghurt and add a handful of fresh blueberries with some purple food colouring. I just used the strawberry mixture I had and threw in some fresh blueberries. Mix the blueberries in with a hand held mixer.

Beautiful colours!

Beautifully coloured cups of cheesecakes. 

Squeeze the fresh lemon juice. Rid the seeds.

To a non-stick pan or pot, add the sugar to 1/3 of the blueberries.

Add the water and lemon juice. Cook over low-medium heat.

The blueberries will slowly burst and reveal the rich colour within.

Allow mixture to bubble.

Using the back of a spatula/spoon, squash the berries.

You should get something like this.

Add the remaining 2/3 of the blueberries and toss to coat each berry. 

Remove from fire and allow it to cool completely. 

The beautiful bowl of blueberry compote!

Top each cup with blueberries based on the quantity of what you've cooked. Serve immediately or chill till you're ready to serve.

These are such a lovely treat so do try this simple No Bake Blueberry Cheesecake today! (:

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: