No bake Blueberry Cheesecake
This blueberry Cheesecake is our new favorite . Fresh Blueberry sauce swirled on top taste super intense and the filling inside is just so creamy, velvety and smooth that I would love to Lay in there!
Servings 8 People
Equipment
- One 9-inch cake pan
Ingredients
For the crust base :
- 24 Oreo Cookies
- 8 tbsp Unsalted butter melted
For the Cheesecake layer:
- 250 gm Cream cheese softened
- 3/4 cup Caster Sugar
- 250 ml Whipping Cream
- 1 tbsp Gelatin powder
- 1 tbsp Water
The topping sauce Layer:
- 1 cup Blueberries
- 1 tbsp Lemon juice
- 2 tbsp Sugar
- 1/4 cup Water or as required
- 1 tbsp Cornflour (mixed with 1tbsp water)
Instructions
The Crust Base Layer
- Crush the biscuits in a food processor without until it crumbles.
- Add the melted butter and combine properly that it holds its shape when pressed in palms.
- Transfer it to a 20 cm springfoam pan and press it firmly until it covers the pan in a nice even layer. Place it in the fridge and let it set for 15 mins or until you prepare the cream cheese filling.
For the Cream cheese layer
- Firstly dissolve the gelatin with 1 tbsp hot water and let it cool .
- Meanwhile, whip the cream cheese and sugar together until creamy and smooth.
- In a separate bowl whip the cream until stiff peaks.
- Add the whipped cream to the cream cheese mixture and combine together.
- By this time the dissolved gelatin is added and combined.
- Transfer it on top of the biscuit base layer. Cling wrap and let is sit in the fridge for couple of hours or overnight.
The topping sauce Layer
- Combine together the Blueberries , water , lemon juice and sugar in a saucepan.
- Bring it to boil until it starts thicken.
- now add mixture of cornflour and water. Cook for 2 minutes .
- Let it cool for 5-10 mins and then pour on top of the cheesecake layer.