No-bake cheesecake with fresh blueberries and a delicious blueberry sauce on top. It’s an easy to make dessert with fromage blanc and ricotta on a crispy coconut crust. The ideal summer recipe without turning on the oven:)
- 200 g coconut biscuits
- 2 tablespoons butter, melted
- 500 g fromage blanc
- 250 g ricotta
- 250 ml heavy cream
- 125 g sugar
- 4 gelatine sheets, softened in cool water
- 200 g blueberries
- 300g blueberries
- 3 tablespoons sugar
- 1 gelatine sheet, softened in cool water
Place the cookies and butter in a foodprocessor and blend. Press the crumb mixture into a 20 cm springform pan and place in the fridge.
Pour 50 ml cream in a pan and bring to a boil. Squeeze all water out of gelatin sheets, add to the boiling cream and stir until gelatin has dissolved, set aside. Pour the rest of the cream into a bowl and beat until stiff. Add the ricotta, fromage blanc, sugar and gelatin and stir gently with a wooden spoon. Then add the blueberries. Pour the filling into the crust and smooth the top. Place in the fridge for an hour.
Meanwhile, make the blueberry sauce. Put the blueberries into a saucepan, add sugar and cook over medium heat until sugar has dissolved. Squeeze all water out of the gelatin sheet, add to the boiling blueberries and stir until gelatin has dissolved, allow to cool. Then pour the sauce on the cheesecake and refrigerate until firm, about 2 hours. Enjoy!