Steps

1. Put 90g cookies into a bag and crush finely with a rolling pin or similar.
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2. Heat 40g butter in the microwave for 30 seconds to melt.
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3. Add the melted butter to the crushed cookies and mix well. Pro Tip! By mixing with butter and chilling to set, the crust becomes less likely to crumble.
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4. Spread the mixed cookie crust into the mold and press firmly.
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5. Chill the crust in the mold in the refrigerator.
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6. Put 200g cream cheese into a bowl.
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7. Heat the cream cheese in the microwave for 20-30 seconds to soften.
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8. Add 60g sugar to the softened cream cheese and mix well until creamy.
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9. Dissolve 8g powdered gelatin in 2 tbsp hot water and let it bloom.
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10. Add 200ml heavy cream to the bowl with the mixed cream cheese and sugar.
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11. Mix well until smooth, without whipping the entire mixture.
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12. Add the dissolved gelatin mixture and mix well.
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13. Pro Tip! Mixing with a whisk eliminates lumps and results in a fine, smooth cream.
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14. Add 2 tbsp lemon juice. Pro Tip! Squeezing fresh lemon enhances the refreshing flavor and balances the sweetness.
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15. If desired, grate only the surface of the lemon peel and add it to the cream, mixing well.
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16. Pour the cheese cream into the chilled cookie crust mold.
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17. Gently tap the mold to remove air bubbles and smooth the surface.
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18. Cover with plastic wrap to prevent the surface from drying out, and chill in the refrigerator for at least 3 hours to set.
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19. Put 150g frozen blueberries and 2 tbsp water into a pot.
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20. Simmer the blueberries while crushing them. You can crush them with a potato masher or a spoon.
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21. Add 1 tbsp sugar and lemon juice to taste, and bring to a boil. Let it cool down, then cover with plastic wrap and chill in the refrigerator.
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22. Remove the set no-bake cheesecake from the mold.
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23. Pour the chilled blueberry sauce over.
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24. Garnish with mint to taste and dust with powdered sugar to taste to finish.
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