No Bake Blueberry Cheesecake

Ingredients

• 1½ cups oreo crumbs (or plain chocolate cookie crumbs)
• ¼ cup butter (melted)
• 8 ounces cream cheese whole fat ( remove from fridge 30 minutes before time)
• ¾ cup powdered / icing sugar
• ¾ teaspoon vanilla
• 1 cup cream whole, whipped or heavy cream with at least 30% fat content
• 1 tablespoon gelatine
• 2 tablespoons milk (2% or whole milk)
• ½ cup blueberries
• 3 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 1 pinch ground cinnamon
• 2 tablespoons water
• 1 teaspoon lemon juice
• 1¼ cups blueberries (fresh or frozen unthawed)

Steps

1. 1

   Mix the cookie crumbs and melted butter, press down on the bottom of an 8 inch (20 cm) springform cake pan (or line a regular cake pan with plastic wrap or parchment paper). Refrigerate.

2. 2

   In a medium bowl beat together the cream cheese, sugar and vanilla, set aside.

3. 3

   Beat the cream until thick peaks appear, set aside.

4. 4

   In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.

5. 5

   Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined, fold in the blueberries.

6. 6

   Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even  better overnight. Before serving top with the blueberry topping if desired. Enjoy!

7. 7

   In a medium pot whisk together the sugar, starch and cinnamon, stir in the water and mix together, then add the lemon juice and blueberries bring to a boil over medium heat, lower the heat to medium/low and continue to cook stirring constantly until it thickens, 2-3 minutes. Remove from heat. Let cool completely, refrigerate if not using.