Blueberry Cheesecake

The perfect dessert for warm days or moments when you want to impress your guests is definitely the no-bake blueberry cheesecake. This dessert is not only delicious and creamy, but it also brings an explosion of fruity flavors thanks to the vitamin-packed blueberries. Whether you enjoy it alone or share it with loved ones, this cheesecake is an ideal choice!

Preparation time: 30 minutes
Chilling time: 2 hours (plus 30 minutes in the freezer)
Number of servings: 8

The history of cheesecake spans centuries, ranging from simple combinations of cheese and honey to the elaborate versions we know today. This no-bake recipe is a modern reinterpretation, perfect for bringing a smile to the faces of your loved ones.

Ingredients

For the cheesecake base:
- 200g biscuits (preferably digestive or Oreo)
- 80g butter (melted)

For the filling:
- 200g blueberries (fresh or frozen)
- 400g cream cheese (make sure it’s at room temperature)
- 300ml yogurt (opt for Greek yogurt for a creamier texture)
- 300ml heavy cream (whipping cream)
- 200g sugar (or less, to taste)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla sugar
- 15g gelatin (powder or sheets, hydrated)

Instructions

Step 1: Preparing the base
1. Start by lining the bottom of a 24cm diameter springform pan with parchment paper. Make sure you have a detachable form for easy removal of the dessert at the end.
2. Use a food processor to crush the biscuits into fine crumbs. If you don’t have a processor, you can use a plastic bag and a rolling pin to crush the biscuits.
3. Pour the melted butter over the crumbs and mix well until the mixture is moist and crumbly.
4. Press the biscuit mixture into the prepared pan using a glass or the palm of your hand to form an even base. Then, place the pan in the fridge to set.

Step 2: Preparing the filling
1. In a bowl, hydrate the gelatin in a few tablespoons of cold water, according to the package instructions. This step is crucial for achieving the perfect cheesecake texture.
2. In another large bowl, mix the cream cheese with the sugar and add half of the yogurt. Blend well, then add the salt and mix for another minute.
3. Wash the blueberries and drain them well. Use a blender to puree them into a smooth mixture. Set aside for now.
4. In a small saucepan, gently heat the other half of the yogurt. Add the hydrated gelatin and stir well to ensure it dissolves completely. Let it cool to room temperature.
5. Once the gelatin has cooled, add it to the cream cheese and yogurt mixture, mixing on low speed.

Step 3: Whipping the cream
1. In a cold bowl, whip the heavy cream for about a minute on medium speed. Add the vanilla sugar and continue to whip until the cream becomes fluffy but not too stiff.
2. Gently fold the whipped cream into the cream cheese mixture using a spatula, employing an up-and-down motion to keep the air in the cream.

Step 4: Assembling the cheesecake
1. Divide the cheesecake mixture into two bowls. In one, add the blueberry puree and mix gently.
2. Place an adjustable ring in the center of the pan. Pour in the blueberry mixture, leveling it well. Put the pan in the freezer for 30 minutes.
3. After it has set, remove the pan from the freezer, carefully remove the ring, and pour the remaining cheesecake mixture on top. Level it well and refrigerate for at least 2 hours.

Step 5: Serving
1. Once the cheesecake has set, you can decorate it with fresh blueberries, mint leaves, or a berry sauce for a pop of color.
2. You can slice it and serve it with chocolate sauce or a scoop of ice cream for a more decadent dessert.

Helpful tips
- Ensure all ingredients are at room temperature before starting the recipe for a uniform texture.
- If you prefer a less sweet cheesecake, you can reduce the sugar or use a natural sweetener.
- Fruit varieties: You can replace blueberries with raspberries, strawberries, or even peaches for a varied and delicious cheesecake.
- If you don’t have gelatin, you can experiment with agar-agar for a vegetarian option.

Nutritional values
This blueberry cheesecake contains approximately 320 calories per serving, offering a good balance of carbohydrates, proteins, and healthy fats. Blueberries provide a significant amount of antioxidants, vitamins A and C, as well as fiber, contributing to digestive health.

Frequently asked questions
1. Can I use another type of cheese? Yes, you can experiment with mascarpone or ricotta cheese for a different texture.
2. What do I do if I don’t have gelatin? You can use agar-agar as an alternative or omit gelatin altogether, but the cheesecake will not have the same structure.
3. How can I store the cheesecake? It can be kept in the refrigerator, covered with plastic wrap, for 3-4 days.

This blueberry cheesecake is not just a simple recipe, but also an excellent way to bring a touch of joy to your tables. Enjoy every bite and share this delicacy with your loved ones! Enjoy your meal!