Blueberry Cheesecake

It has been a-must in my, metaphorically speaking, healthy group of friends to endulge with the decadence of a desserts whenever we hangout in our favorite shops. Coffee shops for us will never be better without the sweet and soury flavor of a blueberry cheesecake. 

Since I love to cook and experiment with some of my comfort food, I still prefer homemade delicacies that truly are mouthwatering. There are even people requesting for something different from their usual consumption or even ask for the recipes I use. Therefore, I will be sharing one of the endulgence we all love.

NO BAKE BLUEBERRY CHEESECAKE

Crust:

1 1/4 cup Crushed Grahams

1 tsp. Cinnamon powder

1/3 cup Unsalted Butter

lemon zest

Filling

1cup Heavy Cream

8 oz. Cream Cheese (preferably Philadelphia)

4 tbsp. Blueberry Syrup from the compote (or Blueberry filling in can) or honey

1 tsp Vanilla Extract

Whipcream (optional)

Blueberry Filling for granishing

Instructions:

To make to crust, combine grahams, cinnamon, butter and lemon zest in a bowl until sandy in texture. Chill until ready to use.

For the filling, whip the chilled heavy cream until soft peak.

In a separate bowl, whisk the cream cheese, Blueberry Syrup or honey and vanilla until well combined. Fold in to the beated cream and continue beating for about a minute or until smoothened. 

Transfer the mixture into a piping bag and pipe it over the prepared crust, layer with the Blueberry compote and to0 with whipped cream.

Note: 

Cream is best whipped when chilled while cream cheese is used better when left at a room temperature for at least an hour.

This recipe is good for those who does not like to have too much of processed sugar in their food and want to have more of the fruits instead. Also, it would be a great gift for special occasions given a creative presentation such as in a decorated mason jar.

Enjoy eating!