No-Bake Blueberry Cheesecake

Crush the cookies into crumbs, add the melted butter, and mix until well combined.

Press the mixture firmly into the bottom and up the sides of an 18 cm springform pan. Chill in the freezer for 30 minutes.

Pour water over the gelatin and let it bloom.

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

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

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

Melt the gelatin, let it cool slightly, fold it into the cream, and mix thoroughly.

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