Description
Discover the joy of making thisno-bake blueberry cheesecake, a dessert as delightful to the palate as it is easy on the eyes. With its layered richness of creamy cheesecake and vibrant blueberry mousse atop a crumbly biscuit base, this dessert not only satisfies your sweet tooth but also adds a dash of elegance to any dining table. Whether you’re a seasoned chef or a novice in the kitchen, this cheesecake promises a hassle-free preparation process, ensuring that its exquisite taste is within everyone’s reach.
Ingredients
- For the Crust:
- For the Blueberry Mousse:
- F or the Cream Cheese Layer:
- Fo r the Swirl:
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Mix biscuit crumbs, melted coconut oil, and sugar in a bowl. Press into the bottom of the pan and chill in the refrigerator to set.
- For the blueberry mousse, blend blueberries, sugar, and lemon juice until smooth. Heat the agar-agar mixture until dissolved and mix with the blueberry puree.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth. Spread over the chilled crust.
- Spoon dollops of blueberry mousse over the cream cheese layer and use a toothpick to create swirls. Decorate with fresh blueberries.
- Chill in the refrigerator for at least 6 hours or until the cheesecake is set.
- Use the parchment overhang to lift out the cheesecake and cut into squares.
Notes
Thisno-bake blueberry cheesecakeis perfect for various occasions, from casual get-togethers to festive celebrations. Here are a few tips and serving suggestions: