• 2 cups graham crackers
  • 1/2 butter, melted
  • 2 tbsp gelatin powder
  • ¼ cup water
  • 750g cream cheese
  • ½ cup sweetened condensed milk
  • 1 cup blueberry jam
  • 1 tsp vanilla extract
  • 3 drops purple food gel
  • ¼ cup powdered sugar to sprinkle.
  • 400ml thickened/whipping cream
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries


  1. To make the crust, add the graham crackers to a food processor. Pulse until they form crumbs.
  2. Combine the crumbs with the melted butter and mix together until well combined.
  3. Press the crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Set in the refrigerator to firm.
  4. To make the filling, add water and gelatine to a small bowl and mix until well combined. Allow to sit for 5 minutes before microwaving for 30 seconds to melt. Set aside to cool slightly.
  5. Add the cream cheese to a food processor along with the sweetened condensed milk, blueberry jam and vanilla extract. Process until well combined and smooth. Add the purple food gel and melted gelatin mixture and process until smooth. Make sure you scrape down the bowl at least once.
  6. Pour cheesecake on top into the prepared cake tin. Use a small offset spatula to smoothen the top out before chilling for 4 hours or overnight.
  7. Take out of the springform pan and place on a serving plate.
  8. To whip the cream, add all ingredients into a large mixing bowl and whip to stiff peaks using an electric mixer.
  9. Fit the end of a piping bag with a French star tip and pipe swirls of cream on top of the cheesecake to finish. Fill the centre with the fresh blueberries and dust with powdered sugar before serving.