No-Bake Bilk Cheesecake | Easy, Creamy & Delicious

This Bilk cheese cake without cooking is a delicious and easy dessert to be perfect for any occasion. With a crust of Graham cookies with butter, a trim of smooth and creamy cheese cake and a homemade blueberry trim, this cheese cake without cooking is a pleasure. It is the ideal dessert for summer, offering a light, refreshing and indulgent treat that does not require cooking. Whether you are a cheese cake lover or just looking for a simple but impressive dessert, this recipe is sure to impress.

 

Ingredients:

For the crust:

• 1 3/4 cups Graham Cracker Crumbs (about 14 whole crackers)
• 1 tablespoon of granulated sugar
• 8 tablespoons of unical, melted butter

For the filling of cheese cake:

• 16 oz of cream cheese (2 8 ounce blocks), room temperature
• 2/3 cup of granulated sugar
• 2 tablespoons of sure cream
• 2 tablespoons of freshly pressed lemon juice
• 1 cup of heavy whipped cream
• 1 Recipe blueberry garnish (below)

The blueberry filling:

• 1/3 cup of water (use 1/4 cup for frozen blueberries)
• 1 tablespoon of freshly pressed lemon juice
• 2 tablespoons of granulated sugar
• 1 tablespoon of cornstarch
• 4 cups of fresh or frozen blueberries (approximately 16-18 oz)

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Instructions:

How to make the blueberry filling:

1. In an average saucepan, mix the water, lemon juice, sugar and cornstarch. Stir until dissolving the cornstarch. Place over medium heat, stirring from time to time, until the mixture thickens, about 1 minute.
2. Add the blueberries to the saucepan and bring the mixture to a boil, stirring from time to time and gently while the bays cook. Cook for about 5-6 minutes, until the berries release their juice and the mixture becomes a syrupy. Remove from heat and set aside to cool at room temperature.

How to do cheesecake without cooking:

1. In a culinary robot, roughly breaks the Graham crackers, then pulse in thin crumbs. Transfer the breadcrumbs to a bowl and incorporate 1 tablespoon of sugar and melted butter. Mix until the crumbs are uniformly moistened.
2. Line a 9 -inch round spring pan with parchment paper and press the Graham cookie mixture at the bottom of the pan, pressing it about 1/2 inch on the sides. Gel yourself for 15 minutes or refrigerate 30 minutes to pay.
3. In a large bowl to mix, beat the cream cheese and sugar with a medium-high-high-speed electric mixer for about 3 minutes, until the mixture is fluffy and smooth. Scrape the sides of the bowl if necessary. Add the sure cream and lemon juice and beat for another minute until they are well incorporated.
4. In a separate bowl, beat the heavy whipped cream at medium-high speed for 3 minutes or until stiff peaks are formed.
5. Using a spatula, gently fold the whipped cream in the cream cheese mixture until it is completely combined.
6. Pour half the cheese cake filling the prepared crust. Pour 1/4 of the blueberry sauce cooled on the first layer of cream cheese garnish and swirl it slightly on top.
7. Pour the remaining cheese cake on top and smooth the surface. Pour and swirl the skilled sauce remaining on top.
8. Cover and refrigerate the cheese cake for 6 hours or overnight to adjust. When ready to serve, the upper individual slices with the remaining blueberry sauce.

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Why are you going to love this recipe

This blueberry cheese cake without cooking is a perfect summer dessert easy to prepare, not requiring time. The filth of smooth and creamy cheese cake is balanced by the sweatshirt with sweet tarts, creating refreshing and indulgent treats. With a Graham cracker crust with butter and a light and airy texture, this cheesecake is both delicious and satisfactory.

Advice

• For a firmer texture: If you prefer a firmer cheese cake, let it cool overnight to allow filling to adjust properly.
• Use fresh or frozen blueberries: Fresh and frozen blueberries work well for the garnish. Adjust the amount of water as indicated for frozen berries.
• Avoid topping: When you fold the whipped cream into the cream cheese mixture, be soft to keep the light and airy.

FAQ

• Q: Can I do this cheesecake in advance? Yes, this cheese cake must relax for at least 6 hours, but it can be easily made the day before and refrigerated during the night for the best results.
• Q: Can I use a crust purchased in store? Absolutely! You can use a pre-fabricated graham cookie crust to save time.
• Q: How to store leftovers? Keep the remains in an airtight container in the refrigerator up to 3-4 days.