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Before you jump to Blueberry No-bake Cheesecake recipe, you may want to read this short interesting healthy tips about Goodies that provide You Energy.

Eating healthy foods makes all the difference in how we feel. If we eat more healthy meals and less of the unhealthy ones we generally feel much better. A salad allows us to feel a lot better than a piece of pizza (physically at any rate). Sometimes it’s difficult to find healthier foods for snacks between meals. You can spend numerous hours at the food market searching for the right snack foods to help you feel healthy. Why not try some of the following nutritious snacks the next time you need some extra energy?

Certain foods made from whole grains are fantastic for a fast snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for lunch break. Chips and crackers made from whole grains can be excellent for quick treats to eat on the go. Selecting whole grain snacks is always far better than eating the highly processed grains we commonly obtain in our grocery stores.

A large selection of easy health snacks is easily obtainable. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to blueberry no-bake cheesecake recipe. You can have blueberry no-bake cheesecake using 9 ingredients and 14 steps. Here is how you do that.

The ingredients needed to prepare Blueberry No-bake Cheesecake:

1. Provide Oreo cookies
2. Provide Cream cheese
3. Provide Heavy cream
4. Use Plain yogurt
5. Prepare Granulated sugar
6. Prepare Unsalted butter
7. Take Powdered gelatin
8. Take Lemon juice
9. Provide Blueberry jam

Steps to make Blueberry No-bake Cheesecake:

1. Put the gelatin in 50 ml of water, mix lightly and leave to soften.
2. Take the cream filling out of the Oreo cookies, put into a sturdy plastic bag and crush using a pestle or rolling pin.
3. Melt the butter in the microwave. Keep and eye on it and make sure not to over-cook it.
4. Put the butter and crushed cookies in a bowl, and mix evenly.
5. Line a mold with a removable bottom with the cookie mixture from Step 4. If you press it down firmly it will look nicer, and won't fall apart easily.
6. Put mold from Step 5 in the refrigerator to harden the cookie crust. Put the room temperature cream cheese in a bowl, and mix with a rubber spatula or a whisk until soft.
7. Add the granulated sugar, cream, yogurt and lemon juice. It's best to add it all in several batches while mixing, to ensure it is evenly combined.
8. Divide the mixture into 2 portions, A and B. Put A in the refrigerator.
9. Microwave the softened gelatin for a few seconds. It dissolves right away, so microwave while watching it carefully a little at a time. Do not let it boil!
10. Add half the dissolved gelatin to B, and mix until evenly distributed.
11. Pour B into the cookie crust lined mold that's been in the refrigerator. Drop the mold onto your counter top from a low height to eliminate any air pockets. Chill in the refrigerator for an hour.
12. After an hour, mix the blueberry jam into A. Re-heat the remaining gelatin from Step 1 to dissolve it. Add this also and mix until evenly distributed.
13. Pour the blueberry mixture into the mold, drop it carefully on your counter top to eliminate any air pockets, and chill until set. (I refrigerated it overnight.) To unmold the cheesecake easily, wrap a warm kitchen towel around the mold.
14. Done.

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