No-Bake Blueberry Cheesecake

Pulse the cookies into fine crumbs, mix in the melted butter, and stir until thoroughly combined.

Press the mixture firmly into an 18 cm springform pan, creating an even base and walls. Chill in the freezer for 30 minutes.

Bloom the gelatin in water and let it swell.

In a bowl, combine the cream cheese and sugar, beating until smooth.

Lightly crush the blueberries, fold them into the cheese mixture, and beat until uniform.

In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the blueberry-cheese mixture.

Melt the gelatin, let it cool slightly, then gently whisk it into the cream.

Remove the crust from the freezer, pour the filling over the base, and smooth the top.