No-Bake Blueberry & Lavender Cheesecake
For the crust:
3/4 cup melted butter OR applesauce
3 tablespoons brown sugar OR coconut sugar
1 1/2 cups crushed reduced sodium pretzels
1 cup crushed granola
For the filling:
1 can condensed milk OR full fat condensed coconut milk
8 oz cream cheese
16 oz ricotta cheese
1/4 cup lemon juice
1 tablespoon powdered gelatin
1/2 cup boiling water
1/4 tsp Meso Nutso Lavender Extract
2 cups blueberries
To make the crust, add all four ingredients to a food processor and pulse until combined. Press evenly into a 9” springform pan and refrigerate while making filling.
Dissolve gelatin in boiling water and set aside to cool.
Combine condensed milk and lemon juice using a food processor. The condensed milk will thicken.
Add the cream cheese, cooled gelatin solution, lavender extract and then ricotta cheese. Process until combined (1 minute or so)
Pour 1/2 of the ricotta filling out into a clean bowl. Set aside.
Add 1/2 cup blueberries to the remaining filling and pulse until the mixture is purple in color.
Remove crust from refrigerator and add 1 cup whole blueberries directly on top.
Pour the reserved filling over the blueberries and crust. Next pour the purple colored filling over it. Do it slowly - The filling without blueberries will be a bit thicker. *In my picture I did this in reverse, but later realized that one could create a better layered effect the other way around.
Refrigerate overnight and top with remaining blueberries before serving.