Blueberry Cheesecake Recipe

I made this no-bake blueberry cheesecake with a gluten free oreo crust for a Thanksgiving family gathering. Its super simple and a great way to impress your family with minimal work.

Lets look at the list of supplies and ingredients we'll need:

Kitchen appliances:

• 6 inch cheesecake tin/mold
• Mixing bowls and whisk
• Kitchen scale

For the cheesecake:

• 200g blueberries
• 65g sugar (for blueberry puree)
• 5g lemon juice (for blueberry puree)
• 100g crushed gluten free oreos (cream removed)
• 40g unsalted butter (melted)
• 200g cream cheese
• 50g sugar (for cheesecake)
• 35g plain yogurt
• 5g lemon juice
• 120g sheet gelatin
• 50g whipped cream

Making the Blueberry Oreo Cheesecake:

1. Heat blueberries and the sugar in a pot over the stove until it begins to simmer, then add the lemon juice and boil until it thickens. Remove it from the stove and let it cool, before blending it until smoothe.
2. Let sheet gelatin soak in cold water for 10 minutes while you continue to work on the recipe.
3. Remove the cream from the gluten free oreos and place them in a plastic baggie to crush them. In a separate bowl, mixed the crushed oreos with the melted butter and then evenly flatten it at the bottom of the cheesecake mold before refridgerating.
4. Soften the creamcheese and mix in the 50g of sugar, yogurt and lemon juice.
5. After the gelatin has been soaked for 10 minutes, place it in the microwave for 10 seconds before quickly adding to the cream cheese mixture and mix.
6. Add whipped cream, lightly whipped in a bowl, into the cream cheese mixture.
7. Add the cream cheese mixture into the cheesecake mold, before adding the blueberry puree over the top.
8. Place in refridgerator for 3-4 hours to set before serving. Decorate the rim with remaining blueberries.