So, this dessert was a result of all those leftover ingredients thing again. I had like a used tube of cream cheese, the blueberry compote left from the pancakes recipe, and an opened tube of oreos. These combinations just beckon for a dessert. And this is a quick dessert because it requires very little cooking.
I know some no-bake cheesecake recipes call for gelatin for the cake to set in the fridge and for it to hold its shape when you cut it out, but because I made this in individual glasses, there was no need for gelatin. The only cooking you have to do was probably the blueberries as you can find the recipe for the compote here. But other than melting butter on the stove, that was it for the cooking part. The rest was assembling them together.
When I made this, I got into the fancy-shmancy mood for dinner. You’ve got quite a fancy dessert so why not make the dinner a bit special? Although the dish itself is not really that outrages in terms of new recipe or what, I tried to assemble it together to make it look more posh. And to top it off, add a poached egg (below).
Haha, unfortunately, I overcooked the poached egg, the yolk was still soft but not soft enough for the yolks to run down and declare foodporn visual. Oh well….still makes for a good dinner. After I had served the dessert, hubster was like ‘I’m not a real fan of blueberries….’ ISH! But at least my son really loved it and polished off the glass (below).
NO-BAKE CHEESECAKE DESSERT WITH BLUEBERRIES RECIPE
(makes 3 individual glasses)
7 oreo cookies
2 tablespoons melted butter
200 gms cream cheese (softened at room temp)
2 tablespoons fine sugar
1 tablespoon vanilla extract
1. Whip the cream cheese together with the sugar
and vanilla extract. Since there’s no raw eggs here,
you may taste and adjust the sweetness. I added a teaspoon of the blueberry syrup to the cream cheese filling and mix it in slightly but this step is optional.
2. Place the oreo cookies in a food processor and blitz till they’re crumbly, add melted butter and pulse till you have a wet sand texture.
3. Take your glasses, fill the bottom with the oreo crumb, don’t pat it down yet.
4. Fill the second layer with the cream cheese, start with two tablespoons dollop for each glass and then divide it evenly for the rest.
5. Use a knocking motion to get the cheese to settle down on an even layer. Just lift the glass and gently knock the bottom on the table.
6. When you have that even top, just spoon the blueberry compote on top.
7. Chill in the fridge for at least 30 mins before eating.