No-Bake Blueberry Cheesecake

Dice the cold butter and mix it with all dry ingredients using the paddle attachment.

Add the egg and quickly knead into a dough.

Roll out between two sheets of parchment paper and chill in the refrigerator to set for about 30 minutes.

Bake at 170°C until golden brown.

Let it cool, pulse into crumbs, and mix with the second portion of butter.

Press into the bottom of the pan and chill in the refrigerator to set.

Bloom the gelatin in cold water.

Puree the blueberries or use ready-made puree.

Heat half of the cream and dissolve the bloomed gelatin in it.

Add a couple of tablespoons of cream cheese to the gelatin mixture, stir well, and then combine this mixture with the remaining cream cheese, cream, and condensed milk.

Blend until smooth and pour over the shortbread crust.