No Bake Lemon Cheesecake with Blueberry Topping

Ingredients

• 3 packets (85 gms each) Lemon Jello
• 200 gms Salted butter
• 2 cups Hot water
• 3 cups Digestive biscuit crumbs (refer notes)
• 325 gms Cream cheese (full fat or fat free, refer notes for substitute)
• 750 ml Thick cream (refer notes)
• 1 cup Sugar
• 2 tsp Vanilla essence
• 1 can (595 gms) Blueberry topping / filling

Instructions

1. 1

   For the base

2. 2

   Melt the butter. Add the melted butter to biscuit crumbs. Layer the serving dish with this crumb and butter mixture. Press it down using your fingers. Keep it aside.

3. 3

   For the cheesecake

4. 4

   Dissolve the lemon jello in 2 cups of hot water. Stir well. Keep it aside. Combine cream cheese, thick cream, sugar and vanilla essence using a whisk. Fold in the jello mix to the cheese mixture until it's combined well. This mixture is liquidy.

5. 5

   Pour this mixture over the crumb base. Refrigerate it till it sets, around 4-5 hrs. You can set it overnight also.

6. 6

   Spread the blueberry filling on top of the set dessert.