Blueberry Cheesecake Tart
Ingredients
For the Chocolate Crust
- 250 g chocolate sandwich cookies, crushed
- 70 g melted butter
For the Blueberry Filling
- 450 g cream cheese, softened
- 120 g powdered sugar
- 200 ml heavy whipping cream
- 1 tsp vanilla extract
- 200 g fresh or frozen blueberries
- 2 tsp lemon juice
- 10 g gelatin (or 2 tsp powdered gelatin), dissolved in 3 tbsp warm water
For the Topping
- 200 ml whipped cream
- Fresh blueberries
- Optional: blueberry sauce
Instructions
- Mix the crushed cookies with melted butter and press firmly into a tart or springform pan. Chill for 20 minutes.
- Blend the blueberries with lemon juice until smooth.
- Beat the cream cheese, powdered sugar, and vanilla until creamy.
- Fold in the blueberry puree.
- Add the dissolved gelatin and mix well.
- Whip the heavy cream until soft peaks form, then gently fold it into the blueberry mixture.
- Pour the filling over the chilled crust and refrigerate for at least 6 hours or overnight.
- Decorate with whipped cream and fresh blueberries before serving.
Prep Time: 25 minutes
Chilling Time: 6 hours
Servings: 8–10
