Imported from Instagram
No-Bake Blueberry Cheesecake
A delicate cheesecake with a cheese filling, blueberries, and a jelly topping on a crisp cookie base. The dessert requires no baking and sets in the refrigerator.
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Ingredients
- 150 g Cookies (For the base, crush)
- 60 g Butter (Melt)
- 250 g Farmer cheese (5–9% fat)
- 200 g Sour cream (20% fat)
- 150 g Blueberries (For the cheese filling)
- 50 g Sugar (To taste; the recipe specifies 50–150 g)
- 10 g Vanilla sugar (The recipe specifies 10–12 g)
- 9 g Gelatin (For the cheese filling)
- 50 g Cold water (For blooming the gelatin)
- 400 ml Berry jelly (Prepare according to the package instructions)
- 300 g Blueberries (For the jelly layer, approximate quantity)
Steps
- 1
Prepare an 18 cm springform pan with a base and line it with parchment paper. Do not use a simple ring without a base, as the jelly may leak out.
- 2
Crush the cookies, mix them with the melted butter, transfer the mixture to the pan, and press it down evenly.
- 3
Place the base in the refrigerator while preparing the filling.
- 4
Pour 50 g of cold water over the gelatin and leave it to bloom for 10 minutes.
- 5
Blend 150 g of blueberries with the sugar, then strain the berry mixture through a sieve.
- 6
Add the farmer cheese, sour cream, and vanilla sugar. Blend everything until smooth.
- 7
Melt the bloomed gelatin in the microwave for approximately 20–30 seconds. Stir and check that all the granules have dissolved; if not, heat for a few more seconds.
- 8
Add the melted gelatin to the cheese mixture and blend again.
- 9
Spread the cheese mixture over the chilled cookie base and place the pan in the refrigerator.
- 10
Prepare 400 ml of berry jelly according to the package instructions and leave it to cool completely.
- 11
Remove the cheesecake from the refrigerator and arrange approximately 300 g of blueberries on top.
- 12
Pour a few spoonfuls of the cooled berry jelly over the blueberries and place the cheesecake in the refrigerator until this layer has fully set.
- 13
Pour the remaining jelly over the set layer and refrigerate the cheesecake overnight.
- 14
To remove the cheesecake easily from the pan, gently warm the sides with a hair dryer.
Notes
Adjust the amount of sugar to taste within the range of 50–150 g. The source specifies 10–12 g of vanilla sugar. The setting time for the cheese layer is not specified; the cheesecake should remain in the refrigerator at least until the layer has set. The final setting takes place overnight.
Nutrition per serving
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