-Turn the oat biscuits into powder by passing them through the rondo. Mix with melted butter to obtain a homogeneous base.

-Spread this mixture on the base of a springform cake tin, press it properly and cool it in the refrigerator for 15-20 minutes.

-Beat cream cheese in a mixer until smooth. Add powdered sugar and beat again.

-Add the cream and mix well. Add vanilla extract and lemon juice and mix.

-Add the fresh blueberries and work them into the mixture with a spatula or spoon. You can separate a few blueberries to decorate.

-Pour the mixture you prepared on the biscuit base and smooth it out.

-Let the cheesecake rest in the refrigerator for at least 4 hours or preferably overnight, giving the mixture time to firm up.

-Garnish with remaining fresh blueberries before serving.

-Serve in slices and enjoy a refreshing slice of no-bake blueberry cheesecake!

Bon Appétit!