This tasty no bake blueberry cheesecake is made from scratch and without any gelatin. It’s made with Oreo cookie crust, blueberry cream cheese layer and fresh blueberries.
Crust: Place the Oreo cookies in a food processor and pulse until you get crumbs. Transfer this into a bowl, add salt and melted butter. Stir well. Transfer the crumbs into a 7-inch/18 cm spring-form pan and press down using the back of a flat measuring cup (or a spoon). Place in the freezer until the rest of the prep is done.
Cream cheese layer: In a mixing bowl, combine the cream cheese, powdered sugar, blueberry jam and vanilla extract. Mix with electric mixer until smooth. In a separate bowl, whip the cream until stiff peaks form and fold it into the cream cheese mixture.
Pour this over the Oreo crust, spread around evenly and smoothen with the back of a spoon. Cover with cling film and refrigerate for at least 3 hours (or overnight).
Top with fresh blueberries or blueberry sauce (optional) and lemon zest (optional).