No-Bake Blueberry Cheesecake by Angel Wan

No-Bake Blueberry Cheesecake

Ingredients

Biscuit base:
Digestive biscuit 150g
Melted butter 70g
(**Crush digestive biscuit in a plastic bag/ziplock bag using a rolling pin till fine and crumbly. Pour melted butter directly into the plastic bag and mix till well. Flaten them out into an 8" removable baking tin. Let it set in the fridge and prepare your cream cheese filling.)

Cream cheese fillings:
Cream cheese 300g (Soften)
Icing sugar 70g (sifted)
Vanilla extract 1/4 tsp
Lemon juice 2tsp
Gelatine powder 3 tsp (Add in 2 tbsp of water and let it sit for a min and melt it over hot water.)
Dairy whipping cream 200g

Deco/Topping:
Blueberry pie filling
Whipped dairy or topping cream

Method:
1. Beat soften cream cheese with icing sugar till well and creamy add in vanilla extract and lemon juice and mix till well.
2. Add in warm gelatine and mix till well combine.
3.Whip dairy cream till soft peak, fold it into the cream cheese mixture and mix well using a rubber scraper.
4. Pour mixture onto the biscuit base, smooth them out and let it set in the fridge for at least 8hrs or overnight.
5. Spread on blueberry pie fillings and decorate with whipped cream and topped with your favourite fruits if u like.

**Note
If you like, you can also puree 2 handful of fresh or frozen blueberries and mix into into the cream cheese fillings after adding the gelatine. But increase the gelatine to 4tsp and water to 3 tbsp)