🔸 Ingredients:
For the crust:
• 200g graham crackers or digestive biscuits (crushed)
• 100g melted butter
• 2 tbsp sugar (optional)
For the cheesecake filling:
• 400g cream cheese (softened)
• 1 cup heavy cream (cold)
• ½ cup condensed milk or sugar (adjust to taste)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp gelatin or agar-agar (dissolved in 3 tbsp hot water)
For the topping:
• 1 cup blueberry pie filling or homemade blueberry sauce
🔸 Directions:
1️⃣ Mix crushed biscuits, melted butter, and sugar until combined. Press firmly into a springform pan to make the crust. Chill for 20 minutes.
2️⃣ In a bowl, beat cream cheese until smooth. Add condensed milk, vanilla, and lemon juice; mix well.
3️⃣ Whip heavy cream until fluffy, then fold it into the cream cheese mixture.
4️⃣ Add dissolved gelatin and mix quickly until smooth.
5️⃣ Pour the filling over the crust, level the top, and refrigerate for 5–6 hours (or overnight) until set.
6️⃣ Spread the blueberry topping evenly over the cheesecake.
7️⃣ Slice, serve, and enjoy that silky, fruity perfection 💜✨
💡 Tip: Chill your mixing bowl before whipping the cream — it makes the texture extra light and fluffy!
