Went to a friend house for afternoon tea. She had made this easy no-bake cheesecake. I love it as it’s my first time eating cheesecake that is not bake. I ask her for the recipe. She said that she had change the recipe to suit her taste.
Then few months later, she call me to ask did I make the cheesecake. I said yes, I have added strawberries, and blueberries and I forgot to get butter. So, I had added margarine, gelatine and lemon juice.
I told my friend I have made it different to her recipe. Then she wanted to try mine. Gave it to her to try. She said yes, it’s great idea to add gelatine and lemon juice and next time she will try it. Anyway, my no-bake cake does taste great and delicious. Let’s make it!!!!
180-200 g graham crackers, finely crushed (about 2 cups crumbs)
80-90 g margarine, melted
1 1/2 Tbs gelatine, dissolved in 1/4 cup water
1/4 cup lemon juice
1 cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup blueberries
2 cups fresh strawberries, chopped
300 ml thicken cream, whipped a bit
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Mix gelatine and lemon juice until well mix and fold into cream mixture. Add blueberries; mix well.
Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and thicken cream together. Add to cream cheese mixture, give a couple of good mix. Spoon over crust; cover. Refrigerate for 6 hours or until firm. Serve with a cup of tea. Enjoy!!!