No-Bake Blueberry Pie

Ingredients for 1 servings:

• 150 g butter biscuits
• 60 g white chocolate coating
• 20 g butter
• 8 sheets of gelatin
• 500 g blueberries
• 80 g sugar
• 2 packets of vanilla sugar
• 1 lemon(s)
• 500 g low-fat curd cheese
• 250 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

No-bake blueberry cake

Adjust a cake ring to 26 cm and place it on a cake plate. Alternatively, you can of course also use a springform pan. For the base, place the biscuits in a freezer bag and crumble them with a rolling pin. Melt the chocolate coating with the butter. Mix it with the biscuit crumbs and spread it on the bottom of the pan. Refrigerate. For the topping, soak the gelatin in cold water according to the package instructions. Wash the blueberries and pat them dry. Set aside about a handful for decoration. Puree the remaining berries with the sugar and vanilla sugar. Grate the lemon zest and squeeze out the juice. Mix the quark with the blueberry puree, lemon zest, and lemon juice. Place the gelatin in a saucepan and heat gently until dissolved. Stir in 3 tablespoons of the quark mixture and then add this mixture to the remaining quark mixture. Whip the cream until stiff peaks form and fold in. Spread the mixture over the biscuit base, smooth it out, and refrigerate for at least 3 hours, preferably overnight. Before serving, scatter the previously reserved blueberries over the cake.