no bake blueberry cheesecake

Ingredients:
2 packs cream cheese (room temperature)
1 cup all-purpose cream
1/2 cup condensed milk
1 tablespoon clear and unflavored gelatin powder
3 tablespoons hot water
prepared graham cracker crust (2 cups crushed graham + 2 tablespoons melted butter)
*canned blueberry (or any other canned fruits) for topping.

Directions:
Place cream cheese, all-purpose cream and condensed milk in mixing bowl.
Using an electric mixer, mix at medium speed for 2 minutes.
Combine gelatin and hot water in a separate bowl then add to the cream cheese mixture. Mix at medium speed for another 2 minutes.
Pour mixture in a 9-inch graham cracker pie crust.
Allow to set in the refrigerator for 30 minutes.
Add canned blueberry topping on top (thickness depends on your preference) and refrigerate for 1-2 hours or overnight.