Description
A creamy and fruity dessert with a lovely tang from blueberries and lemon, perfect for any occasion.
Ingredients
Scale
- 28 Oreo cookies (without filling)
- 1/2 cup (110 g) unsalted melted butter
- 220 g blueberries
- 1/3 cup (70 g) sugar
- 2 tbsp lemon juice
- 3 tsp (15 g) gelatin powder
- 60 ml hot water
- 500 ml whipping cream
- 225 g cream cheese
- 1 tsp lemon peel (zest)
- Juice of 1 lemon
- 4 tsp (20 g) gelatin powder
- 80 ml hot water
- Fresh blueberries (optional)
Instructions
- Prepare the Blueberry Puree: In a saucepan, combine blueberries and sugar. Boil over high heat for 2 minutes, then cool. Blend until smooth, dissolve 3 tsp gelatin in 60 ml hot water, and mix into the puree.
- Make the Oreo Crust: Remove Oreo filling, crush cookies into fine crumbs, combine with melted butter, press into a cheesecake pan and freeze.
- Prepare the Lemon Filling: Whip cream until soft peaks form, add cream cheese and beat until stiff. Mix in lemon zest and juice. Dissolve 4 tsp gelatin in 80 ml hot water, and combine with whipped cream.
- Assemble the Cheesecake: Pour the lemon filling over the crust, then top with blueberry puree. Cover and refrigerate for at least 6 hours.
- Decorate and Serve: Run a knife around the pan’s edge, top with fresh blueberries if desired, and slice to serve.
Notes
For best results, chill the cheesecake overnight. You can substitute different fruits for the puree.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: blueberry cheesecake, no-bake cheesecake, dessert recipe