No-Bake Cheesecakes
For the sponge cake:
For the cheesecake filling:
Additionally:
A light and refreshing blueberry cheesecake with a soft sponge cake base, a smooth and creamy cheesecake filling, and a generous layer of fresh blueberries topped with fruity jelly. Made with Gellwe No-Bake Cheesecake Mix, this colourful dessert is perfect for summer celebrations, family gatherings or afternoon tea.
Prepare the sponge cake. Beat the eggs with the sugar until light and fluffy. Add the flour mixed with the baking powder and stir until combined. Line the base of a 24 cm round springform tin with baking parchment.
Pour the batter into the prepared tin. Place in a preheated oven and bake at 180°C for approximately 25 minutes. Leave to cool.
Prepare the cheesecake filling. Pour the chilled milk and whipping cream into a tall mixing bowl, add the Gellwe No-Bake Cheesecake Mix and beat with an electric mixer on its highest speed for approximately 5 minutes.
Spread one-third of the cheesecake filling over the cooled sponge cake in the tin and scatter half of the blueberries on top. Cover with the remaining cheesecake filling and scatter over the rest of the blueberries. Place in the refrigerator.
Dissolve the jelly in 500 ml of hot water and leave to cool. When the jelly begins to set, pour it over the blueberries and return the cheesecake to the refrigerator until completely set.
Enjoy!
