Sometimes I have a craving for something sweet. I love cheesecake but, I don't always want to make a whole pie. So I run to my handy dandy no bake cheese cake recipe. This a simple silky decadent glass of goodness that requires no oven. No eggs involved at all. You can actually mix all the ingredients together and a rich smooth consistency, pour it in the pie crust and place it in the fridge to set and it ready to serve.
This was the first dessert I learned to make at 16 years old from my neighbor Theresa. I have added lemon zest to my recipe but it is so quick and easy. It can be no-bake but, Theresa taught me to bake it in the oven just till it firms up. I actually like it warm. Either way, it is rich, creamy, and decadent.
Quick Tips
No bake cheesecake can be stored in the fridge up to 5 days. You can wrap it in plastic wrap and then in aluminum foil it will keep in the freezer for at least 3 months. Thaw it out in the refrigerator, slice and serve.
Ingredients Blueberry Cheese Cake Delights
8 oz cream cheese
1 can condensed milk
Graham crackers
1 lemon
1/2 tsp ginger
2 Tbsp sugar
1 tsp vanilla extract
1 cup blueberries
1/2 tsp corn starch
Let's get started
Place softened cream cheese in a mixing bowl and add a squeeze of fresh lemon juice, lemon zest, and vanilla extract.
Mix the ingredients using a fork.
Pour in the sweetened condensed milk.
Mix until creamy and smooth. You can use an electric mixer or by hand.
Place the graham crackers in a zip lock bag crush.
Once the graham crackers and finely crushed.
Add cinnamon and blend well.
Add in melted butter and add the mixture to the wine glasses as the graham cracker crumb base.
* You can omit the compote step and use blueberry, cherry or strawberry pie filling.
Add blueberries to a medium sauce pan over medium to high heat.
Add granulated white sugar and ginger stirring frequently until sugar dissolve and blueberries begin to thicken.
Add in the juice of a half of a lemon. Allow the blueberries to thicken and create a slurry with the corn starch and water to thicken the sauce. Allow the compote to cool.
Spoon in the crushed graham crackers to create the base.
Using a piping bag add the cream cheese mixture. Set the cream cheese in the fridge for 2 hours to allow it to firm up.
Add the blueberry compote as the third layer.
Add a layer of whipped cream and sprinkle pecans on top.
You and add the layer of whipped cream and add the blueberry compote on top. Make it your own. Either way it's delicious.
Bon Appetit, ENJOY!
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