No-Bake Cheesecakes
For the sponge finger base:
For the cheesecake filling:
For the blueberry jelly layer:
For the topping:
A delicious no-bake blueberry cheesecake with a delicate sponge finger base, a smooth and creamy blueberry filling and a refreshing layer of blueberry jelly. Topped with fluffy whipped cream, fresh blueberries, raspberries and crunchy meringue pieces, this colourful dessert is perfect for summer gatherings, birthdays and special occasions.
Line the base of a 24 cm round springform cake tin with sponge fingers, arranging them closely together.
Prepare the Gellwe Blueberry Flavour No-Bake Cheesecake Mix according to the instructions on the packaging, using 600 ml of milk. Pour the prepared mixture over the sponge fingers and smooth the surface. Arrange the blueberries on top and refrigerate the cake for approximately 1 hour.
Dissolve the Gellwe Blueberry Flavour Jelly in 400 ml of hot water, following the instructions on the packaging. Set aside to cool. Once the jelly begins to set slightly, carefully pour it over the chilled cheesecake filling.
eturn the cake to the refrigerator until the jelly has completely set – at least 3–4 hours, preferably overnight.
Prepare the Gellwe Śnieżka Whipped Cream Mix according to the instructions on the packaging, using 200 ml of milk. Use the prepared whipped cream to decorate the top of the cake.
Arrange the fresh fruit and mint leaves on top, then sprinkle with crumbled meringues. Keep refrigerated until ready to serve.
