No-Bake Blueberry Cheesecake (Can Be Gluten-Free)

READY IN: 1hr 15mins
SERVES: 14-20




  • Spray and line a 20 cm springform round pan.
  • Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
  • Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
  • Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
  • Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
  • Add the gelatine mixture and the lemon juice. Beat.
  • Fold in the 200 grams of berries.
  • Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
  • Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
  • Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
  • Spread the berry topping over the cooled cheesecake. Spread evenly.
  • Return the cheesecake to the fridge to set.
  • Cheesecakes generally require at least 4 hours to set fully or leave overnight.