Easy Blueberry No-Bake Cheesecake with Jelly Topping
Refreshing no-bake cheesecake with a crunchy biscuit base, creamy filling, and glossy blueberry jelly topping—perfect for summer and spring parties.
Equipment
- mixing bowls
- springform pan
- whisk
- refrigerator
Ingredients
- 200 g digestive biscuits, crushed
- 100 g melted butter
- 400 g cream cheese
- 0.5 cup sugar
- 1 tsp vanilla extract
- 0.5 cup yogurt
- 200 ml heavy cream
- 2 cups fresh blueberries
- 1 packet blueberry jelly (gelatin)
- 1.5 cups hot water
Instructions
- Mix crushed biscuits with melted butter and press into the base of a springform pan. Refrigerate 20 minutes to set.
- Beat cream cheese and sugar until smooth. Add vanilla extract and yogurt, mix well. Whip heavy cream until soft peaks form, fold gently into mixture.
- Pour filling over chilled crust, smooth surface, refrigerate at least 2 hours until firm.
- Dissolve blueberry jelly in hot water, cool slightly. Arrange blueberries over cheesecake, pour jelly carefully over them. Refrigerate 2–3 hours until set.
- Slice and serve chilled for spring and summer parties.
Notes
Use fresh blueberries for the best flavor. Chill long enough for the cheesecake and jelly to set properly. Press crust firmly for stability. Great for gatherings with minimal prep.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 450IUVitamin C: 8mgCalcium: 50mgIron: 1mg
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