Best No-Bake Blueberry Cheesecake | So Creamy and Easy to Make

By The Cooking Foodie · 300 min

Ingredients

Instructions

1. Crush the biscuits to fine crumbs in a food processor or a zip-top bag. Stir in the melted butter until evenly moist.
2. Press the crumbs firmly into the base of an 8-inch (20 cm) springform pan and refrigerate while you make the filling.
3. In a small saucepan, cook the blueberries, sugar and lemon juice over medium heat until the berries soften and the sugar dissolves. Take off the heat, blend until smooth, and let cool completely.
4. Sprinkle the gelatin over the cold water and leave it for 10 minutes to bloom.
5. Beat the cream cheese until smooth, then add the powdered sugar and vanilla and mix until combined.
6. Whip the cold heavy cream until soft peaks form, then fold in the cooled blueberry purée until smooth.
7. Microwave the bloomed gelatin for 10-15 seconds, just until melted, without boiling. Stir in a few tablespoons of the cheesecake mixture, then pour everything back into the bowl and mix until fully combined.
8. Pour the filling over the crust and smooth the top. Chill for about 1 hour, until it holds its shape enough to support a topping.
9. In a small saucepan, mix the sugar with the cornstarch, then add the blueberries, lemon zest, lemon juice and water. Cook over medium heat, stirring constantly, for about 5-7 minutes, until thickened and the berries have softened.
10. Let the topping cool slightly, then spread it evenly over the chilled cheesecake.
11. Refrigerate for at least 6 hours, preferably overnight, until fully set.

Summarized from The Cooking Foodie's video. Watch it for the details.

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