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 10 People
For the crust base :
- 20 Oreo Cookies
- 11 tbsp Unsalted butter melted
For the Cheesecake layer:
- 250 gm Cream cheese softened
- 3/4 cup Caster Sugar
- 1 cup Whipping Cream
- 2 tbsp Gelatin powder
- 2 tbsp Water
The topping sauce Layer:
- 1 cup Blueberries
- 1 tbsp Lemon juice
- 3/4 tsp Gelatin optional
- 2 tbsp Sugar
- 1/4 cup Water or as required
The Crust Base Layer
Crush the biscuits in a food processor without adding any water 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 some 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 we’ll 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.
If is not desired thicken then add gelatin and dissolve it .
Let it cool for 5-10 mins and then pour on top of the cheesecake layer.