No-Bake Blueberry Ripple Cheesecake Recipe

Name: No-Bake Blueberry Ripple Cheesecake
Prep time: 70 min
Cook time: 1 min
Total time: 71 min
Yield: 8
Cuisine: Korean
Ingredients: 100g Crushed oreo (without cream); 40g Melted unsalted butter; 250g Cream cheese; 60g Sugar; 40g Plain Yogurt; 5g Lemon juice; 2g Vanilla extract; 6g Gelatin sheet; 150g Whipped cream; 100g Milk; 1g Gelatin sheet; Blueberry Powder

by Cooking Tree 2022-09-25

written by Cooking Tree 2022-09-25

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In Cooking Tree, we’re serving up delicious No-Bake Blueberry Ripple Cheesecake, and we’ll show you how to make it from scratch.

I made a no-oven cheesecake with a pretty gradation using blueberries!

I simply used blueberry powder to color it differently and poured it in order to harden it, but I think it came out beautifully with a natural gradation~^^

I wasn’t sure how much powder to put in, so I made it by dividing the color into each bowl.
Melt the gelatin in warm milk, add all the blueberry powder, and mix, then add it to each cheese mixture and mix to adjust the color.

The sweet and sour taste of blueberries was alive, and it was fun to eat because the taste of blueberries was different depending on the layer~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Blueberry Ripple Cheesecake
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Rating: 5.0/5
( 72 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 01 Minutes 01 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Crushed oreo (without cream)
40g Melted unsalted butter
250g Cream cheese
60g Sugar
40g Plain Yogurt
5g Lemon juice
2g Vanilla extract
6g Gelatin sheet
150g Whipped cream
100g Milk
1g Gelatin sheet
Blueberry Powder

Instructions

Remove the cream and add melted unsalted butter to the crushed Oreos, mix, put in a mold, press firmly, and place in the refrigerator.
Soften the cream cheese, add sugar, plain yogurt, lemon juice, and vanilla extract and mix.
Squeeze out the water from gelatin soaked in cold water for about 10 minutes and microwave it for about 10 seconds to melt it completely, then add it to the cream cheese mixture and mix, then add the thinly whipped cream and mix.
Add melted gelatin to warm milk and mix.
In 4 bowls, mix blueberry powder and milk according to each g, measure the g, and add the cream cheese mixture to each bowl and mix.
Pour the light colored dough into the center in order in order and harden it in the refrigerator for about 3 hours.

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