No-Bake Cheesecake with Blueberries
This light and creamy no-bake cheesecake with blueberries is perfect for warm evenings and busy meal-prep days. Quick to assemble, fridge-friendly, and kid-approved, it's a dessert that looks fancy yet is easy to make.
Ingredients
Crust
- 200 g herbatników maślanych Any simple buttery cookie works
- 100 g masła Melted
Cheese Layer
- 500 g serka homogenizowanego waniliowego Can substitute plain cream cheese
- 250 ml śmietanki kremówki 30% Whipped until stiff peaks
- 100 g cukru pudru
- 10 g żelatyny w proszku For the cheese layer
- 50 ml wody For blooming gelatin
Blueberry Topping
- 200 g świeżych jagód Can use frozen blueberries
- 2 łyżki cukru
- 5 g żelatyny w proszku For the blueberry topping
- 50 ml wody For blooming gelatin
Instructions
Preparation
- Crush the biscuits finely and mix with melted butter, then press the mixture into the bottom of a 20 cm springform pan.
- Soak 10 g of gelatin in 50 ml of water for 5 minutes, then heat until dissolved and set aside to cool.
- Whip the cream until stiff peaks form.
- Blend the homogenized cheese with powdered sugar, add the cooled gelatin, and gently fold in the whipped cream.
- Spread the cheese mixture over the prepared crust and refrigerate for about 2 hours until it sets.
- Soak 5 g of gelatin in 50 ml of water, heat to dissolve, and cool slightly.
- Mix the blueberries with sugar, pour the cooled gelatin over them, and gently spread on the set cheesecake layer.
- Chill the cheesecake in the refrigerator for at least 1 hour before serving.
Notes
For best results, chill the crust for 10 minutes before adding the filling. It can be made a day in advance. Store leftovers in the fridge for 3 to 4 days or freeze slices for longer storage.