John Myers
No-bake Blueberry Cheesecake
The perfect no-bake blueberry cheesecake recipe with a picture and simple step-by-step instructions.
- 200 g Shortbread
- 100 g Butter
- 200 g Blueberries
- 200 g Sugar
- 1 tbsp Lemon juice
- 400 g Cream cheese double cream setting
- 100 ml Cream
- 6 leaf Gelatin
- Put the shortbread biscuits in a freezer bag and use a rolling pin to grind them into fine crumbs. Melt the butter.
- Mix the butter with the biscuit crumbs and pour into a baking pan. Press down well to create a firm cake base. Tip: Line the tin with aluminum foil beforehand, then the cake will come off better later.
- Mix the blueberries with half of the sugar and lemon juice in a bowl. Let it rest a little so that the berries can pull into juice.
- Soak the gelatin in water. Put the cream cheese in a bowl. Mix with the liquid cream and the remaining sugar. Stir in the squeezed gelatine.
- So that the cake looks nice afterwards, divide the cream cheese cream into three bowls. Stir in the blueberries into the first third, a good part of the blueberry juice into the second third, the last third stays as it is.
- Now spread the cream with the blueberries on the biscuit base, over it the pink cream with the blueberry juice. Finally, put the white cream cheese cream in the middle and spread a little. Set color accents with the rest of the blueberry juice.
- Place the cake in the refrigerator for 2-3 hours and let it set.
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