Easy No-Bake Blueberry Cheesecake
Indulge in this ultra-creamy homemade cheesecake topped with blueberry gelatin. Every bite is smooth, decadent, and irresistible. Don’t be surprised when your guests come back for seconds.
6 hr 30 mins
Instructions
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Mix the graham cracker crust ingredients until well combined. Press the mixture firmly and evenly into a 25cm springform pan, packing it tightly to form the crust.
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Freeze for 10–20 minutes while you prepare the filling.
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Whisk the chilled Emborg Whipping Cream into a stand mixer fitted with whisk attachment until stiff peaks for about 4-5 minutes. Then transfer to a different container and set aside.
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In a stand mixer fitted with a paddle attachment, beat the Emborg Cream Cheese and white sugar together until smooth. Then using a spatula, scrape down the sides and bottom.
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Add the confectioners' sugar, lemon juice, and vanilla extract; continue to beat on medium speed until combined. Beat until smooth and no lumps of cream cheese.
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On low speed, fold the whipped cream into the beaten cream cheese. Combine it slowly to avoid deflating all the air in the whipped cream.
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Spread the filling into the frozen cracker crust leaving two centimeters on the top. Use an offset spatula to smooth the top. Cover with plastic wrap and refrigerate for 2 hours.
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Soak the gelatine sheets in water for about 10 minutes.
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Heat half of the blueberry juice in a pot and take out of the water and melt the gelatine directly in the warm blueberry juice. Give it a quick stir to combine.
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Place the warm blueberry juice into a blender together with Emborg Blueberries. Blend until smooth.
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Pour the mixture over the set cheesecake (make sure it is not too warm to avoid melting the cheesecake). Then put it back in the fridge and refrigerate for another 4 hours to set.
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Serve and enjoy!
Best paired with a cup of coffee!
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