Here’s the recipe I tried straight from the Magnolia creamcheese box. It’s really simple and easy to follow. Try it and you won’t regret!
NO BAKE BLUEBERRY CHEESECAKE
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/2 cup (approx. 100g) softened butter
1 teaspoon lemon juice and grated rind
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon ground nuts
1 box Magnolia cream cheese, softened
1 pack Nestle all purpose cream, chilled
1/2 cup sugar
3 tablespoons fresh or Alaska evap milk
1 tablespoon unflavored gelatin (1 sachet of Knox)
1 teaspoon lemon juice (optional)
1 can Comstock Blueberry pie filling
To prepare crust:
If you don’t have store-bought crumbs, you can crush them. You can use a food processor for faster result.
Mix all dry ingredients and add butter to bind. blend well. It should be moist and not dry. Add more butter if it’s too dry.
Transfer and press evenly on bottom of ungreased springform pan or pie dish around 8-9 inches in diameter. Place in the freezer to harden crust while you are make the filling.
To prepare filling:
Using a mixer, whip chilled cream with 2 tablespoon sugar until stiff. Set aside.
In a separate bowl, gradually mix remaining sugar into softened cream cheese. Beat until fluffy and set aside.
In a small sauce pan, combine milk and gelatine powder and stir in low heat. Mix well until completely dissolved. Do not boil. You can use a wire whisk while heating to remove lumps. Remove from heat then pour and beat into cream cheese mixture.
Fold in cream cheese mixture to the whipped cream and beat on medium to high.
Add lemon juice if you want some zest in your cream filling.
Bring out pan from freezer and pour in the cheesecake filling. Spread evenly with spatula and tap pan lightly to set and release some air bubbles.
Cover pan and chill for a few hours.
Top with blueberry pie filling or chosen fruit before serving.