This tasty no bake blueberry cheesecake is created from scratch and with none gelatin. It’s created with oreo crust, blueberry cheese layer and contemporary blueberries.
This is a small-batch cheesecake formula, however it will be simply doubled, if needed.
Tips For Making No Bake Blueberry Cheesecake
- This is a formula for alittle cheesecake. To make it, you'll would like a Springform Pan that's 7-inch/17-18cm wide. Despite the fact that it's alittle cake pan, you'll be able to still feed regarding vi folks.
- This no bake blueberry cheesecake formula will be simply doubled. If you do, use an oversized springform pan (about 10-inch/26cm wide).
- The cheese mixture ought to be stiff and not runny!
- Top this cheesecake with contemporary blueberries or blueberry sauce.
INGREDIENTS :
For the crust:
- 18 Oreo Cookies
- A pinch of Salt
- 3 tbsp Unsalted Butter , melted
For the cream cheese layer:
- 8 ounces Cream Cheese (225g)
- ¼ cup Powdered Sugar (35g)
- ¼ cup Blueberry Jam (80g)
- ½ tsp Vanilla Extract
- ½ cup Heavy Cream
For the topping:
- Fresh Blueberries
- Lemon Zest , optional
INSTRUCTIONS :
- Crust: Place the Oreo cookies in a food processor and pulse until you get crumbs. Transfer this into a bowl, add salt and melted butter. Stir well. Transfer the crumbs into a 7-inch/18cm spring-form pan and press down using the back of a flat measuring cup (or a spoon). Place in the freezer until the rest of the prep is done.
- Cream cheese layer: In a mixing bowl, combine the cream cheese, powdered sugar, blueberry jam and vanilla extract. Mix with electric mixer until smooth. In a separate bowl, whip the cream until stiff peaks form and fold it into the cream cheese mixture.
- Pour this over the Oreo crust, spread around evenly and smoothen with the back of a spoon. Cover with cling film and refrigerate for at least 3 hours (or overnight).
- Top with fresh blueberries or blueberry sauce (optional) and lemon zest (optional).
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