Blueberry Cheesecake (No Bake)

The blueberry cheesecake recipe

The cookie base
90g digestive cookies (3/4 cup or 3 oz)
45g melted butter (3 tbsp)

Blueberry puree
80g blueberry (3/4 cup or 3 oz)
30g sugar (2.5 tbsp)
1 tsp lemon juice (5ml)
a pinch of salt

Cream cheese filling
200g cream cheese (1 cup or 7oz)
30g sugar (2.5 tbsp)
70g sugar free Greek yoghurt (1/4 cup or 2.5 oz)
2 tsp lemon juice (10ml)

1 tbsp geatine powder (9g)
2 tbsp cold water (30ml)
bloom the gelatine for 5 minutes and melt in the microwave for 10 - 12 seconds

175ml heavy cream (3/4 cup)
30g sugar (2.5 tbsp)

Whip the cream up 50% and fold to combine with the cream cheese mixture.

Reserve 150g (about 1/4 of the total amout) for the white layer and add all the blueberry puree into the rest of the cream cheese mixture.