Crush the biscuits until fine crumbs.
Mix with the melted butter until you get a dough-like texture.
Press the mixture into the base of a springform pan and refrigerate for 15 minutes.
Dissolve the gelatin in 1/4 cup of cold water. Let it sit for 5-10 minutes, then heat gently until fully dissolved (you can use a microwave or double boiler).
In a blender, blend the cream cheese, sweetened condensed milk, and evaporated milk until smooth and creamy.
Add the dissolved gelatin to the mixture and blend again for a few seconds.
Pour the mixture over the biscuit base and refrigerate for at least 4 hours or until fully set.
For the topping, mix the blackberry jam with hot water until it becomes a smooth sauce. Let it cool.
Once the cheesecake is set, cover it with the blackberry sauce, then decorate with fresh blackberries and mint leaves.
✅ Ready to serve!
A no-bake, creamy dessert bursting with fresh flavor 🍇🌿😋
