Preparation:

• Let me start with a little (actually, quite big) side note: I’m absolutely convinced that, just like my mom, many of you might immediately shy away from this dessert the moment you hear or read the word “cheesecake”.
  But I wholeheartedly encourage you to overcome this hesitation.
  This type of dessert is actually surprisingly easy to make, with simple, accessible ingredients, and can be easily customized to suit anyone’s preferences. You don’t need complicated techniques—just a little patience and the joy of preparing something delicious for your loved ones.
  So… let’s get started!
• Buttery Biscuit Base
  With the help of my trusty rolling pin, I crushed the biscuits well on a clean kitchen towel. Of course, you can also use a food processor if you want to save some time.
• Separately, in a small saucepan, I melted the butter. Then I mixed the crushed biscuits with the melted butter until I got a moist mixture, perfect for the cheesecake base.
• I poured this mixture into a springform pan, leveling and pressing it firmly with the bottom of a glass to create a compact and even base. Then, I placed the pan in the fridge for about 35–40 minutes while I prepared the cream.
• The Topping – a Generous Layer of Blueberries on Top
  I prepared it as simply as possible. In a small saucepan, I combined the frozen blueberries with the sweetener, vanilla sugar, and lemon juice. I let them simmer on low heat for 8–10 minutes, just enough for the berries to soften and release all their flavors.
• After letting it cool slightly, I blended everything with an immersion blender until I obtained a smooth and glossy sauce. Then, I added half a packet of gelatin, hydrated and dissolved according to the package instructions. I set the topping aside to cool gently.
• Cream Cheese Layer – Smooth, Airy, and Balanced
  In a large bowl, I whipped the cream cheese with powdered sugar and vanilla sugar until I obtained a smooth mixture. Then I added the unsweetened heavy cream and continued whipping until the cream was light, fluffy, and well combined.
• Then I folded in the other half of the gelatin packet (prepared in the same way) and added lemon juice to taste – to achieve that subtle balance between sweet and tangy. Finally, I stirred in a few teaspoons of the blueberry jam prepared earlier – not only for flavor but also for the absolutely beautiful color it gives the cream.
• Important tip:
  If you want a firmer cheesecake, you can add another ½ packet of gelatin either to the cream or to the topping. However, I honestly only recommend this if absolutely necessary. Excess gelatin can alter the texture of the dessert, giving it a slightly “rubbery” taste instead of that delightful “melt-in-your-mouth” smoothness we’re after.
  Assembling the blueberry cheesecake
  Now that all the components are ready, all that’s left is to bring them together into a wonderful, refreshing, and flavorful cheesecake.
  I took the pan with the biscuit base out of the fridge and poured the smooth cream cheese layer over it, leveling it gently. Then, I carefully added the blueberry topping, letting it settle beautifully on top of the creamy layer.
  The cheesecake went back into the fridge for at least 6 hours — ideally overnight — for a perfect texture and exquisite taste.
• Serving the No-Bake Blueberry Cheesecake:
  For serving, all that was left was to decorate the cheesecake with fresh fruits — blueberries and strawberries — and a few mint leaves for an extra touch of freshness and color. It looked like a little summer jewel, and the taste was just as delightful.
• The result? A dessert that’s hard to put into words: smooth, refreshing, balanced, but above all, made with love. Honestly, only one slice was left for the next day.
• “My mom smiled and said, ‘I really craved a good cake,’ and those words meant more to me than just a simple compliment. They were proof that the time and care put into this recipe reached where it matters most: the heart.
  I hope it inspires you too, and that you bring a little joy to the plates of your loved ones with this simple yet impressive cheesecake. It’s the kind of dessert that’s not just eaten, but felt — and remembered.
  With love,
  Ely 💜