No-bake blueberry cheesecake recipe. easy to make, delicate and delicious cake that you must try!

INGREDIENTS: For the crust:100 g (3.5 oz) crackers, crumbled; 40 g (1.4 oz) butter, melted. For the filling:200 g (7 oz) cream cheese; 50 g (1.7 oz) sugar; 35 g (1 oz) yogurt; 1 tsp lemon juice; 2 tsp gelatin, bloomed; ½ cup cream; 64 g (2.2 oz) blueberry puree.For the topping:100 g (3.5 oz) blueberry puree; 50 g (1.7 oz) cream; ½ tsp gelatin, bloomed.


Mix cracker crumbs with melted butter and spread into an even layer on the bottom of 20 cm (8 inch) baking pan.
Prepare the filling by combining together sugar, cream cheese, yogurt, lemon juice, bloomed gelatin and whipped cream.
Cover the crust with ½ of the filling, then add half of the blueberry puree on top. Finish with leftover cream cheese filling and more blueberry puree.
Leave the cheesecake to set in fridge completely.
For the topping combine blueberry puree, warm cream and bloomed gelatin together.
Pour over cream cheese and let set for the last time.
Serve decorated with fresh blueberries and mint leaves.