Blueberry Cheesecake is the perfect cool, fruity, summer dessert that can be prepared easily ahead of time. The cheese cake is a perfect weekend dinnertime baking project or a perfect dessert for any dawat or family gathering. You will find an inspiring and rewarding treat for the blueberry lovers in your life. Cheesecake can often be intimidating for first-timers. It takes some planning and a little time to make, but there's nothing to fear. This no bake blueberry cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy. I love super easy dessert recipes, especially ones that look like I put more time and effort into them than I actually did. Especially during the summer when I don't want to heat my house using the oven. Because of the no-bake crust in this blueberry cheesecake, you'll also want to make sure it chills in the fridge for at least 6 hours. If you skip or shorten this step, there is a risk that the crust will not hold together. Also I have used already prepared blueberry topping for this cheesecake as fresh blueberries are not easy to found everywhere in Pakistan. But you may use fresh strawberries for making a topping of this cake as well. Do give this no bake cheesecake a try, I am sure you will love it.
Place a cotton cloth or cheese cloth over a bowl, add yogurt in it. Bring the four edges of cloth to the center and gently press it to squeeze extra water.
Tie the knot and hang this cloth of yogurt for 60 minutes so that extra water from yogurt could drain.
In a chopper add biscuits/cookies and chop till they are crumbled.
Add melted butter during chopping and chop well so that butter could be well combined with biscuits crumbs.
In a 9 inch spring form pan add this crumbles cookies mixture and press firmly down into the base to create an even layer. Use back of a glass or any smooth base item to press firmly.
Chill it in the refrigerator for 30 minutes to set it firmly.
In luke warm water add gelatin powder, mix well and set aside.
In a bowl add strained yogurt, cream cheese, cream and beat till everything is well combined.
Add dissolved gelatin, lemon juice and sugar, beat again for 2 minutes till everything is well combined.
Pour this mixture over the cake base (cookie crumbs base) in the spring form pan, spread out evenly.
Put the tin back in the refrigerator for at least 1 hour.
When the layer is completely set take it out and spread blueberry topping over it. Put it again in the refrigerator and let it set for 5 hours.
No bake blueberry cheesecake is ready, serve it chilled.
