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
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)
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.