• Prep Time: NA
  • Cooking Time: NA
  • Serves: 5

No-Bake Blueberry Cheesecake

Category: Desserts

 Ingredients List

  • A) Base
  • biscuits (digestive) ”¦”¦”¦.. 150g
  • melted butter”¦”¦”¦”¦”¦”¦”¦ 50gr
  • B) Filling
  • blueberry puree *”¦”¦”¦”¦”¦.. 200g (200+50)
  • granulated sugar”¦”¦”¦”¦.. 70g
  • cream cheese”¦”¦”¦”¦”¦”¦.. 150g
  • whipped cream”¦”¦”¦”¦”¦”¦ 100g
  • gelatin powder”¦”¦”¦”¦”¦”¦. 20g
  • water”¦”¦”¦”¦”¦”¦”¦”¦”¦”¦”¦ 10ml
  • C) Blueberry Jelly :
  • blueberry puree”¦”¦”¦”¦”¦.. 50g
  • fresh blueberries”¦”¦”¦”¦”¦ 20-25
  • granulated sugar”¦”¦”¦”¦.. 50g
  • gelatin powder”¦”¦”¦”¦”¦”¦. 20g
  • water ”¦”¦”¦”¦”¦”¦”¦”¦”¦”¦”¦”¦ 100ml


A) Base:

Cover the bottom of 5 cake rings (7.5cm diameter x 4cm height).
Crush the biscuits and mix them with the melted butter.
Press this mixture on the bottom of each cake ring and let cool in fridge.
B) Filling:

Mix cream cheese and 70gr granulated sugar with an electric whisker until smooth.
Incorporate delicately the whipped cream.
Mix 10gr gelatin powder with 10gr water and heat in double boiler until gelatin melts.
Incorporate the gelatin liquid into cream cheese.
Add 200gr blueberry puree and mix well.
Pour this cream cheese mixture in the cake rings (reserve about 1cm height) and let cool at least 30 minutes in fridge.
Place the fresh blueberries on top of the cream cheese (press a little).
C) Blueberry Jelly ::

Mix 50gr blueberry puree with 100ml water. Filter this mixture through a sieve so as to get rid of the skins of the berries.
Add 50gr sugar and 20 gr gelatin powder to the mixture and heat in double boiler until sugar and gelatin melt.
Pour this liquid on top of the cheesecakes and let cool at least 1 hour in fridge.
Un-mold and decorate with fresh berries.
Dust a little icing sugar to seal the sweetness of the cheesecakes.

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