Tuesday, October 2, 2012

No Bake Blueberry Cheesecake Recipes

My husband asked me over the weekend to check out recipes of one of his favorite cakes, blueberry cheesecake.  He requested me to learn it so I can make it at home.  I searched the net once more and found two interesting and easy to do recipes that require no baking.  One recipe I found (at Self) is a healthy version of the blueberry cheesecake in a cupcake.  The other one is a recipe for a big cake or regular cake from My Mom-Friday.  I got excited as soon as I read the ingredients and the procedure for making them.  I might be trying out these recipes soon.
Here are the links to the websites where I found these recipes.  You might want to check them out as well and try them this Christmas season.
No-bake Blueberry Cheesecake Cupcake - This recipe made use of fresh fruits such as strawberries and blueberries.  In countries where this is not abundant, you may opt to use canned versions of these fruits.  You can also substitute other fruits in season and enjoy a different fruit flavor for your cheesecake.  Below is a photo of the blueberry cheesecake cupcake version from the same website where I found the recipe.
No-bake Blueberry Cheesecake - This recipe used some spices like cinnamon and nutmeg for the Graham cracker-based crust.  In case you find it difficult to find these ingredients in your local grocery store or you don't have them at home and you really are craving to make this cake, you can just use Graham cracker crumbs, melted butter and crushed pineapple for the crust.  I had been using these three ingredients for one of my favorite desserts which I personally make during special occasions - my Crema de Fruta refrigerator cake.  I started making them when I was in college (either first year or second year college) and my family and friends loved them!  My tip on making the crust: Don't use too much butter.  Add butter gradually to the Graham cracker crumbs and crushed pineapple mixture.  Also, don't forget to remove the excess pineapple juice or syrup from the can (if you are using canned pineapples) before mixing it with the Graham crackers.  The consistency of the mixture should be that of moistened or wet sand. It should not be runny, meaning the butter should not be seeping out of the mixture.
Photo source here.
Just looking at these pictures makes my mouth water. :) I need to buy the ingredients soon so I can try making this for my family.
Let me know if you have tried these recipes and your verdict for them. 


  1. Hi Teresa! Got your link from the WAHM Facebook page. I've tried My Mom Friday's recipe before, it was easy enough and tasted really good. :)

    I just discovered Crema de Fruta (from Goldilocks) a couple of years ago, it's now one of my favorites. Hope you could share your recipe one of these days. I haven't heard of crushed pineapple in cake crust before, sounds interesting. :)

    1. Thanks, Dea. Will definitely share it soon. I plan to make it this Christmas season.