I made this Cheesecake based on my ‘No-Bake Yoghurt Cheesecake’. I added ‘Microwave Blueberry Sauce’ to it. This Cheesecake is set with Gelatine. It looks pretty and it is very easy to make. If you don’t have Yoghurt, you can make it based on ‘Basic No-Bake Cheesecake’. In that case, you need to halve the amount of Milk.

Cake Tin

18cm Round Springform Cake Tin

Ingredients

Base
100g Arnott’s Choc Ripple Biscuits *OR other sweet bisucuits
50g Butter
*Note: Add a small amount of Cream or Milk if more moisture is required.

Filling
1/2 cupful Frozen Blueberries OR Fresh Blueberries
2 tablespoons Caster Sugar
2 teaspoons Gelatine Powder *about 8g
3 tablespoons Water
250g Cream Cheese *softened
1/4 cup Caster Sugar
1 to 2 tablespoons Lemon Juice
1/2 cup Unsweetened Greek Style Yoghurt
1/2 cup Thickened Cream OR Heavy Cream *whipped

Method
  1. Line the base and sides of 18cm OR similar size round springform cake tin with baking paper.
  2. Process Choco Ripple Biscuits (OR other sweet biscuits) until crumbled to fine crumbs. Mix with melted Butter for the base and press into the prepared tin. *Note: Very dry low-fat biscuits need more moisture. Add 1-2 tablespoons Cream, Milk OR extra Butter if required.
  3. To make Blueberry Sauce, place Blueberries and 2 tablespoons Sugar in a heat-proof bowl, heat in the microwave for 1-2 minutes OR until softened. Gently stir, bring to the boil, and stir again. Repeat, then set aside.
  4. Sprinkle Gelatine Powder into Water in a small heat-proof bowl and soak for 5-10 minutes.
  5. Whip Thickened Cream until firm peaks form.
  6. Whisk softened Cream Cheese and Sugar in a mixing bowl until smooth. Add Greek Yoghurt and Lemon Juice, mix well, then add Blueberry Sauce, and mix well.
  7. Heat the soaked Gelatine in the microwave for 20-30 seconds until hot, but do not boil. Gradually beat in the dissolved Gelatine into the mixture until well combined. Fold in the whipped Cream.
  8. Pour the mixture over the base and smooth the surface. Place the tin in the fridge for several hours OR until firmly set.
  9. Carefully transfer to a serving plate, remove the baking paper, and decorate the Cheesecake as you like. *Note: Today I decorated with slightly sweetened whipped Cream and fresh Blueberries.