No bake blue berry cheesecake

5 from 3 votes

No bake blue berry cheesecake

An easy no bake alternative to the classic baked Cheesecake. It has a rich crumbly biscuit base and soft perfectly balanced cream cheese filling that pairs perfectly with any fruit you like.

Prep Time30

Cook Time10

Total Time10 30

Course: Desserts

Cuisine: International

Servings: servings

Calories: 460kcal

Author: Wajiha

Ingredients

For biscuit base

17 whole Digestive biscuits or Graham Crackers 270 gm
2 tbsp brown sugar
1/3 cup melted butter

For the Filling

500 ml heavy whipping cream chilled
400 ml Philadelphia cream cheese
1 cup castor sugar
2 tbsp sour cream or 1 tbsp lemon juice
1 pinch salt
3 drops vanilla essence
2 tsp gelatin leveled
1/4 cup water

Instructions

Biscuit Base
Spray a 9 inch springform pan with cooking spray
In a food processor, add biscuits, brown sugar, and melted butter and process it till the biscuits are finely ground.
Dump the biscuit crumbs into the baking pan and press it down evenly (use the flat end of a glass)
Filling
Beat cream with an electric beater in a bowl until soft peaks form.
In another bowl beat cream cheese, sugar, vanilla essence and sour cream together for a good 2 to 3 mins with an electric beater
Add beaten cream to the cream cheese mix and fold the creams in with a spatula.
In a small cup, add gelatin powder and boiling hot water and mix well so that all the gelatin granules are wet. Let the gelatin sit and bloom for 3 to 4 mins. When gelatin forms a smooth honey like consistency, we are ready to add it to the cream cheese filling.
With one hand, start whisking the cream with a hand whisk and pour in the gelatin in thin stream from the other. Mix the cream well and work quickly. Transfer the filling into the prepared pan and use an angled spatula to even out the top.
Refrigerate the dessert for at least 10 hours or overnight. Top it off with any fruit filling of your choice and serve.

Nutrition