A no-bake, eggless blueberry cheesecake featuring layers of cream cheese and blueberry purée, making for a luscious dessert without the need for baking.
1: In a pan over medium heat, add blueberries, maple syrup and lemon juice. Bring to a boil, then reduce heat and let simmer for 10 minutes.
2: For the crust, take 0.5 cup of finely crushed graham crackers and mix with 2 tablespoons of melted butter. Spread evenly in the tin.
3: For the cream cheese layer, in a bowl, use a hand mixer to beat together 8 ounces of softened cream cheese, 0.25 cup of sugar, 1 teaspoon of vanilla extract, 0.5 cup of full cream, 0.5 cup of blueberry purée, and 1 piece of agar agar powder until fluffy.
4: Divide the mixture into 2 parts. In one part, add the blueberry purée and pour over the crust. Leave the second part for the top layer.
5: For the third layer, mix 1 cup of blueberry purée with 1 teaspoon of agar agar powder. Pour the mixture over the second layer.
6: Keep in the fridge for 30 minutes.
7: For the fourth layer, spread the remaining cream cheese mixture over the third blueberry purée layer.
8: Keep in the fridge for 3-4 hours to set.
9: Once set, unmould the cake carefully and decorate as you wish.
