This blueberry cheesecake recipe is a no-bake version. It is cool, light and creamy and perfect after a big meal.
Grease a 6inch springform pan with butter.
Combine the wafer crumbs and butter in a small bowl. Press the crumbs into the bottom of the prepared pan and set aside.
Sprinkle the gelatin over the cold water in a small saucepan and let stand for 1 minute.
Heat over low heat, stirring until gelatin is completely dissolved the turn off and let cool.
Place a medium sized bowl and beaters in the freezer to chill for 15 minutes. Once cooled pour the heavy cream into the chilled bowl and using an electric mixer on medium to high speed, whip the cream until stiff peaks form. Place into the refrigerator until needed.
Use a small mixing bowl. Place cream cheese into the bowl, then using an electric mixer, gradually beat in gelatin mixture until smooth. Add the lemon juice and peel.
Mix in the marshmallow creme or fluff.
Puree blueberries in a food processor, then fold into cream cheese mixture.
Remove the whipped cream from the refrigerator and fold into the cheesecake mixture.
Spoon the filling over crust. Cover and refrigerate overnight. Remove sides of pan when you go to serve.
Garnish with white chocolate shavings and fresh blueberries if desired.