Description

This no-bake blueberry cheesecake is a chilled, creamy dessert with a crunchy biscuit crust and a luscious blueberry-studded filling.

Ingredients

Units Scale

10 pieces Chocolate Bourbon Biscuits
2 to 3 tbsp Melted Butter
115 gm Cream Cheese
100 ml Whipped Cream
50 gm Blueberries, slightly crushed
2 tbsp Gelatin
2 tbsp Sugar
1 tsp Vanilla Extract
Extra Blueberries for topping

Instructions

In a blender, combine the chocolate bourbon biscuits and melted butter until you achieve coarse crumbs.
Press the crumbs firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
In a bowl, beat the cream cheese until smooth and creamy. Add sugar and vanilla extract, and continue to beat until well combined.
In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Dissolve the gelatin in a small amount of warm water, then fold it into the cream cheese mixture.
Gently fold in the slightly crushed blueberries.
Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 2 hours, or until set.
Before serving, top with extra blueberries for garnish.

Notes

For a firmer texture, ensure the gelatin is fully dissolved before adding to the mixture. You can substitute the chocolate bourbon biscuits with any other chocolate-flavored cookies. Store the cheesecake in the refrigerator for up to 3 days. For a more intense blueberry flavor, consider adding a blueberry compote on top before serving.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 12
Sodium: 150
Fat: 18
Carbohydrates: 22
Fiber: 1
Protein: 3
Cholesterol: 45