Simple No-Bake Blueberry Cheesecake Torte

Line a 26 cm springform pan with parchment paper

Crush butter cookies in a blender or in a freezer bag using a rolling pin

Melt butter and mix with cookie crumbs, then press into the pan

Press down with the bottom of a glass

Chill the base until ready to use

Combine blueberries, sugar, and lemon juice in a pot and cook for 5 minutes

Blend the mixture until smooth using an immersion blender

Take 2 tablespoons of the compote and mix with cornstarch in a small bowl

Return the cornstarch mixture to the pot and stir until thickened

Cool the compote completely

Soak gelatine sheets in cold water

Whip heavy cream until stiff and chill

Mix low-fat quark with sugar and lemon zest

Stir the cooled compote into the quark mixture

Squeeze out the gelatine and dissolve over low heat

Fold the dissolved gelatine into the quark mixture

Gently fold in the whipped cream

Pour the mixture over the chilled biscuit base

Chill in the refrigerator for at least 4 hours until set

Decorate with fresh blueberries before serving