Blueberry Surprise Strawberry No Bake Cheese Cake

Crust:

• 1 1/2Cups graham cracker Crumbs ( I used a mix of honey and chocolate crumbs)
• 3 Tables spoon of granulated Sugar
• 6 Tbsp. Melted butter

Cheesecake Filling:

• 2 Cups Greek Yogurt
• 1 Tbsp. Gelatin
• 2 packets of cream cheese Full fat ( 250g each). Brought to room temp and softened
• 2 1/2 Tsp. Vanilla extract
• 1/2 Tsp. Salt
• 1 Cup Powder/Confectioner's Sugar
• 1/4 Cup Cold water
• 18-20 Frozen blueberries of similar size

Strawberry Sauce:

• Juice of 1 lemon
• 2 Tbsp. Water
• 1 Tsp. Cornstarch
• 1/3 Cup Sugar
• 1 lbs. Strawberry ( Slice and hulled if fresh) or frozen ( do not thaw if frozen

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Crust:

1. Melt your butter and set aside.
2. Combine graham crumbs and sugar
3. Add melted butter and mix with spatula until all crumbs are wet.
4. Press each crust into your mini cheese cake pans/Muffin pans. For this recipe I used English muffin molds on a parchment lined baking sheet. I then lined them with parchment for ease of removal. See pictures.
5. Place the pressed crust pan in fridge to set as you prepare the filling

Cheese Cake Filling:

1. Sprinkle Gelatin to the cold water and set aside to set
2. Place Cream cheese packets into bowl and beat with mixer until smooth and creamy
3. Add powdered sugar, Vanilla, Salt. Then mix until well combined and smooth once again
4. Add Yogurt and fold into the cream cheese mixture using a spatula. Mix until smooth again
5. Take prepared crust from fridge
6. Pour/pipe or spoon a little of the filling around the edge of each prepared pan.
7. In the center of each crust place 2 to 3 frozen blueberries
8. Fill pans with remaining cream cheese Mixture.
9. Level off using spoon or spatula. Its okay if not totally even
10. Place cheesecakes in fridge to set for 3 to 4 hours to over night. I prefer overnight

Strawberry Sauce:

1. In a pot add strawberries, sugar, and lemon juice
2. Mix water and cornstarch well then add to pot
3. Place cot on medium heat and cook until strawberries soften up and the sauce thickens. Stir frequently
4. Remove form heat at allow to cool.

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Plating:

1. For plating you can put the sauce on the cheese cake on each please. About 1 spoon. For me I decided to add a mango fluid gel and toasted shredded coconut just to give it a little bit more. Then I crumbled some left over crust over top. You are welcome to garnish as you please and plate as you please. Have fun with it!!!