No Bake Lemon Cheesecake with Blueberry Topping
Servings: 10 -15
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Ingredients
- 3 packets (85 gms each) Lemon Jello
- 200 gms Salted butter
- 2 cups Hot water
- 3 cups Digestive biscuit crumbs refer notes
- 325 gms Cream cheese full fat or fat free, refer notes for substitute
- 750 ml Thick cream refer notes
- 1 cup Sugar
- 2 tsp Vanilla essence
- 1 can (595 gms) Blueberry topping / filling
Instructions
- For the base
- Melt the butter. Add the melted butter to biscuit crumbs. Layer the serving dish with this crumb and butter mixture. Press it down using your fingers. Keep it aside.
- For the cheesecake
- Dissolve the lemon jello in 2 cups of hot water. Stir well. Keep it aside. Combine cream cheese, thick cream, sugar and vanilla essence using a whisk. Fold in the jello mix to the cheese mixture until it's combined well. This mixture is liquidy.
- Pour this mixture over the crumb base. Refrigerate it till it sets, around 4-5 hrs. You can set it overnight also.
- Spread the blueberry filling on top of the set dessert.
Notes
If you are in India, you can use Amul cheese spread to make this. If you want to make cream cheese at home, please check out this link: http://www.tarladalal.com/Low-Fat-Cream-Cheese-3485r I used full fat Philadelphia cream cheese and KDD thick cream. You can set the cheesecake in a loose bottom cake tin or in individual bowls. Let it sit at room temp for 20 mins, before serving, otherwise the biscuit base will be hard. You will need three fourth of a 400 gms Digestive biscuit packet to get 3 cups of crumbs. You can use your fav flavour of jello, instead of lemon, and follow the same procedure. I used Amul butter. You can also use unsalted butter, but the slated butter will enhance the taste of the base. You can store it in the refrigerator for 5 days. Though I used thick cream for this, I think you can use whipping cream. Use 500 ml whipping cream and whip it, till soft peaks form. Mix together cream cheese, sugar and vanilla essence first. Then add the dissolved jello to this mix. Combine well. Fold the whipped cream to the cheese jello mixture in 2 batches and continue as per the rest of the recipe. Kindly note that, I haven't yet tried it myself, but it's based on my experiment with eggless mango cheesecake recipe.
