Blackberry No-Bake Cheesecake

for the crust

1 cup graham crackers crumbs

½ cup instant oatmeal

3 Tbsp of brown sugar

pinch of salt

½ cup coconut oil, softened

few drops of vanilla extract

for the filling

1 envelope powdered gelatin

¼ cup water

2 packages cream cheese, softened

1 cup heavy cream

1 cup sugar (if you like more sweet add more sugar)

1 Tbsp lemon juice

3 cups blackberries, washed and drained

1 cup blueberries, washed and drained for serving 

 To do the crust: Mix together graham crackers crumbs, oatmeal, sugar, salt, coconut oil and vanilla. Press into the base of round spring-form pan, and bake at 350°F for 12-15 minutes. Remove from an oven and cool completely at room temperature.

 To do the filling: Soak the gelatin in a ¼ cup cold water (for about 10 minutes), and then put on a fire and warp up, stirring, until dissolved. Mix together cheese, heavy cream, sugar and lemon juice. Puree blackberries in a food processor (a blender  gelatin in a ¼ cup cold water (for about 10 minutes), and then put on a fire and warp up, stirring, until dissolved. Mix together cheese, heavy cream, sugar and lemon juice. Puree blackberries in a food processor (a blender will work fine) then strain through a cheesecloth-lined strainer into a bowl. Mix the berry mixture with cream cheese mixture . 

Start stirring cheese mixture slowly, while pouring the warm gelatin, after ingredients have combined, let it stand for a few minutes until it start thickens. 

 Now spoon over the mixture evenly into the chilled base, smooth the surface, and refrigerate for about 4-5 hours, but best to leave overnight.

Before you unlock the spring form pan, run a knife around the edge of the cheesecake. 

Serve with some blackberries and whip cream if you like.