No-Bake Blueberry Cheesecake Recipe

Name: Blueberry cheesecake (No-Bake)
Prep time: 70 min
Cook time: 10 min
Total time: 80 min
Yield: 8
Cuisine: Korean
Ingredients: 200g Blueberry; 65g Sugar; 5g Lemon juice; 100g Crushed oreo (without cream); 40g Melted unsalted butter; 200g Cream cheese; 50g Sugar; 35g Plain Yogurt; 5g Lemon juice; 5g Leaf gelatine; 120g Whipped cream; 65g Blueberry puree; 100g Blueberry puree; 50g Whipping cream; 2g Leaf gelatine

Oreo Blueberry Cheesecake Recipe

by Cooking Tree 2022-09-17

written by Cooking Tree 2022-09-17

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No-Bake Blueberry cheesecake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a no-oven blueberry cheesecake with a beautiful blueberry color~
I put a puree made of fresh blueberries in the middle to harden it, but when I cut it, it flows out naturally and it looks nice and makes the cake more moist~^^

On the upper layer, puree and whipped cream were mixed and hardened, but the color came out really nicely and I was satisfied~ I made the sheet with Oreo, and it adds a luxurious touch to the blueberry color.

It has a lot of blueberry flavor, so it’s fresh and really delicious!

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Blueberry cheesecake (No-Bake)
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Rating: 3.9/5
( 57 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

200g Blueberry
65g Sugar
5g Lemon juice
100g Crushed oreo (without cream)
40g Melted unsalted butter
200g Cream cheese
50g Sugar
35g Plain Yogurt
5g Lemon juice
5g Leaf gelatine
120g Whipped cream
65g Blueberry puree
100g Blueberry puree
50g Whipping cream
2g Leaf gelatine

Instructions

Bring blueberries and sugar to a boil in a pot, add lemon juice and boil until thickened, then cool and grind gently in a blender.
Mix the crushed Oreos and melted butter, put them in a mold, press them to flatten them, and put them in the refrigerator.
Gently loosen the cream cheese, add sugar and mix.
Add plain yogurt and lemon juice, mix, and melt gelatin in the microwave for 10 minutes or longer in cold water for 10 seconds to melt completely, then add to the dough and mix.
Add the thinly whipped cream, mix, and pour 1/2 of the mold.
Squeeze blueberry puree using a piping bag, pour in all the remaining dough, squeeze out the puree, mix lightly with chopsticks, and harden in the refrigerator for about 30 minutes.
Mix blueberry puree and fresh cream, add melted gelatin, mix, pour into a mold, flatten, and harden in the refrigerator for 3 to 4 hours.

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