This Delicious no-bake berry cheesecake is thick, creamy and flavoured with tangy lemon and blueberries throughout. make this stunning dessert for your next holiday gathering.
Place the biscuits in a food processor and mix until fine crumbs form. Put in a small bowl.
Melt the butter and let it cool before pouring it into the biscuit crumbs and mixing them homogeneously.
Pour the crumbs into a lined cake pan and compress with the back of a spoon. Put the cake tin in the fridge to set it.
Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side.
In a medium bowl, add the cream cheese and icing sugar at room temperature. Beat together with a whisk until smooth and lump-free.
Zest and juice the lemon and pour it into the bowl with the cream cheese. Mix to combine.
Dissolve the gelatin powder in boiling water and add to the mixing bowl while stirring.
Add the cream to the cream cheese mixture and mix well. Pour the cheesecake filling on top of the cheesecake base and smooth. Place in the refrigerator for a few hours to set.
Blend the can of berries and strain through a sieve into a medium-sized bowl.
Dissolve the gelatin in boiling water and pour it into the berries. Mix until it is homogeneous.
Pour the berry mixture over the cheesecake and put it in the fridge so that it stays at least 4 hours or overnight.
Serve garnished with berries and fresh whipped cream.