No-Bake Oreo Blueberry Cheesecake

Name: No-Bake Oreo Blueberry Cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: 125g Blueberry; 45g Sugar; 3g Lemon juice; 100g Crushed oreo (without cream); 40g Melted unsalted butter; 200g Cream cheese; 40g Sugar; 35g Plain Yogurt; 2g Vanilla extract; 5g Lemon juice; 4g Gelatin sheet (or 3g Powdered gelatin); 120g Whipped cream (whipped up 50%)

Cooking TreePublished: 2022-10-24 Updated: 2022-10-1702.2K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for No-Bake Oreo Blueberry Cheesecake.

I made a no-oven cheesecake with pretty blueberries~

By making blueberry puree and mixing it in different amounts, the color is different and the taste is different depending on the layer~^^

I think the thick Oreos give you more of the crispy Oreo flavor and the texture is good.

The color goes well with the blueberry and it’s pretty~*^^*

Oreos and blueberries were naturally placed on top to finish it off.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Oreo Blueberry Cheesecake

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Rating: 5.0/5
( 64 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

125g Blueberry

45g Sugar

3g Lemon juice

100g Crushed oreo (without cream)

40g Melted unsalted butter

200g Cream cheese

40g Sugar

35g Plain Yogurt

2g Vanilla extract

5g Lemon juice

4g Gelatin sheet (or 3g Powdered gelatin)

120g Whipped cream (whipped up 50%)

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.

Soften the cream cheese, add sugar, plain yogurt, vanilla extract, and lemon juice and mix.

Soak in cold water for about 10 minutes, heat in the microwave for 10 seconds, add melted gelatin, and mix. Add 50% whipped cream and mix.

Take a portion, put it in a mold, flatten it and harden it in the refrigerator for about 20 minutes.

Add 50g of blueberry puree to the remaining cheesecake mixture, mix, pour 1/2 of the mixture into the mold and harden in the refrigerator for 20 minutes.

Add 50g of blueberry puree to the remaining cheesecake mixture, mix, pour into the mold, and harden in the refrigerator for 2 hours

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