No-Bake Cheesecake-this one’s with Wild Blueberries and Cranberries

June was a month of cakes and bakes for me and rightly so since, June is also the Birthday month for A-who is blessed with an eternal sweet tooth! It is surprising to see someone loving sweets to the extent that he does, especially for someone like me who is not at all fond of sweets except maybe chocolates or an occasional ice-cream. (Surprisingly A doesn’t like chocolates! Opposites attract I guess 🙂 )

After we got married I would be amazed to see him eat Kheer or similar Indian sweets for breakfast. I am someone who cannot have even jam on my bread to start the day with; Maybe later in the day but no sweets to start my day !

And I almost envy the fact that even after indulging in so many sweet treats every day he hardly puts on excess weight! I balance for that even without as much as smelling the sweets!

Ok so back to the No-bake Cheesecake. For his birthday I had to make something, as I mentioned earlier, without chocolate in it. With the 6+ hrs. random Power cuts it was only sensible to not bake a cake. I bought some Cream Cheese and dried Blueberries from Mumbai when I went there shopping for my son’s birthday.

A GSE guest from Maine  had gifted us a lovely bottle of Wild Maine Blueberry jam and I had secured it for a long time, to be used for a special occasion. A’s birthday was the perfect occasion and so I made this No-bake Blueberry-Cranberry cheesecake specially for him.

I loved this recipe for the crust where the base of the cheese cake was made using Pecans and Maple syrup, both of which I had.

For the cheese cake filling I adapted this recipe from Epicurious flavoring it with a Cranberry -Blueberry spread.

I made a dried Wild Blueberry – Cranberry compote of sorts, spiced with a little cinnamon for the topping once the cheesecake had set.

The end result was an incredibly zesty cheesecake. The tart cherries complimented the sweetness of the cheesecake fabulously.

Here’s the recipe:

For the Maple Pecan Crust:

~12-15 Digestive biscuits, crushed to crumbs (I used Britannia Nutrichoice)

No-Bake Cheesecake-this one's with Wild Blueberries and Cranberries

Print Recipe

No-Bake Cheesecake-this one's with Wild Blueberries and Cranberries Print Recipe

Ingredients

• xbc cup pecans ground
• 2 tbsps Maple syrup

For the filling:

• 2 - 8 ounces packets Philadelphia Cream Cheese (I used Kraftu2019s)
• 1 cup whipping cream heavy
• ~ 1/2 cup sugar (or to taste)
• 3 tbsps Cranberry with Blueberyy fruit spread
• 1 tablespoon gelatin unflavored
• 1/4 cup water

For the Berry compote for topping:

• xbd cup Blueberries dried Wild
• xbd cup cranberries dried

Servings:

Instructions

1. ~4-5 tbsps Wild Maine Blueberry Jam
2. A pinch of Cinnamon powder

For the Base/crust:

1. Mix the crumbs, Pecan powder and maple syrup.
2. Cover the bottom of a 9u201d spring form pan with silver foil (I found that the cheese cake could be removed easily from the base this way)
3. Press the crumb mixture evenly into the base of the spring-form pan
4. Refrigerate till you make the filling.

For the filling:

1. Sprinkle gelatine evenly over the water in a small pan to soften. Keep it for~8-10 minutes
2. Stir on low heat till the Gelatine dissolves completely. Keep aside.
3. Blend cream cheese, cream and sugar with a hand blender until smooth
4. Add the berry spread and blend.
5. Add the dissolved gelatine and blend well.
6. Pour the filling over the base crust.
7. Chill overnight till firm in the centre and sides.

For the berry topping:

1. Heat the jam in a small saucepan over low flame. Add the dried berries and Cinnamon powder and mix nicely to coat.
2. Cool and pour over the chilled Cheesecake.
3. Chill for 1-2 more hrs further.
4. Run a knife along the sides of the cheese cake. Unlock the spring and gently slide out the pan over the cake.
5. Slice and serve (optionally with whipped cream)

Recipe Notes