Roselle Monteverde Teo’s No-Bake Blueberry Cheesecake

For the crust:

1-1/2 cups Graham cracker crumbs

1/3 cup granulated sugar

1/3 cup butter

For the filling:

2 tablespoons unflavored gelatin

1/2 cup water

1 225-gram bar cream cheese

1 cup all-purpose cream, cold

1 cup condensed milk

For the topping:

1 cup blueberry pie filling, canned, or fresh fruits

Line the bottom of a nine-inch by three-inch high springform pan (with a removable bottom pan) with foil or wax paper.

For the crust, mix well in a bowl the prepared Graham cracker crumbs, granulated sugar and butter. Pour into the prepared pan. Press on the bottom with a spoon or small pizza roller.

For the filling, dissolve the gelatin in the water over a low fire, or heat in a microwave set on medium heat for one minute. Set aside.

Put in a bowl and beat until creamy the cream cheese, all-purpose cream, and condensed milk. Add the melted gelatin and beat at high speed until blended. Pour immediately into the pan. Level off. Refrigerate for an hour or until ready to serve.

Top with the blueberry filling or fresh fruits of your choice.

Tip:

If using fresh fruits, brush the fruits with bottled jam or jelly to prevent discoloration.