Blueberry cheese cake gluten free

Ingredients

Crust

• 2 cups ginger cookies gluten free

• 1/2 cup unsalted butter, melted

• 2 tablespoons sugar

Cheesecake Filling

• 24 oz cream cheese, softened (about 3 packages)

• 1 1/4 cups powdered sugar

• 3 tbs of sugar

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

Blueberry Topping

• 3 cups blueberries (fresh or frozen)

• 1/2 cup maple sirop

• 1 pouch of gelatine

huuuuuuummmmmmm

Instructions

=

1. Prepare the Crust

   • Mix graham cracker crumbs, melted butter, and sugar in a bowl until evenly combined.​

   • Press mixture into the bottom of a parchment-lined 9-inch springform pan.

   • Chill in the refrigerator while you prepare the filling.

   Prepare Cheesecake Filling

   • In a large bowl, beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth and creamy.

   • Fold in whipped topping or whipped cream gently until combined.​

   • Spread mixture evenly over chilled crust and return to refrigerator.

   Make Blueberry Topping

   • In a saucepan, combine blueberries, maple sirop

   • Simmer over medium heat until berries burst and sauce thickens (about 10 minutes). Let cool.

   • Read the instruction for the gelatine

   • Pour blueberry topping over the cheesecake layer.​

   Final Steps

   • Chill cheesecake for at least 3–4 hours (preferably overnight) to set.

   • Slice and serve straight from the fridge for best texture.

   This dessert is tangy, creamy, and full of blueberry flavor without the need for baking—just set, chill, and enjoy