INTROTEXT
No-Bake Blueberry Cheesecake
Equipment
- Springform cake pan
- Microwave
- Sieve
Ingredients
- 5 oz cookies or graham crackers
- 1/4 cup melted butter
- 8 oz cream cheese
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1/2 cup yogurt
- 3/4 cup hot heavy cream
- 5 gelatin sheets (or 1 package of unflavored gelatin powder)
- 1 cup frozen blueberries
- 1/4 cup sugar
- 2 gelatin sheets (or 1/2 package of unflavored gelatin powder)
Instructions
- Crumble the cookies, mix the crumbs with the melted butter, press the mixture into the bottom of a 6-inch springform cake pan, and refrigerate for 1 hour.
- Mix the cream cheese, sugar, lemon juice, and yogurt. Soak the gelatin sheets in cold water and then stir in the hot cream before adding to the cream cheese mixture.
- Divide the cheesecake cream between 3 bowls.
- Heat the blueberries and sugar in the microwave. Soak 2 sheets of gelatin in cold water and then stir into the blueberries.
- Separate the blueberries and the juice with a sieve. Add the blueberries to the first bowl and 2 tbsp of the blueberry juice to the second bowl.
- Pour the first bowl (cheesecake cream with blueberries) over the cookie crumb base in the pan and refrigerate until solid.
- Pour the second bowl (cheesecake cream with blueberry juice) over the first layer and refrigerate until solid.
- Pour the third bowl (plain cheesecake cream) over the second layer.
- Decorate the cheesecake with drops of the remaining blueberry juice. Run a toothpick through the dots to make hearts.
- Refrigerate the cake for at least 4 hours and garnish with blueberries before serving.
