180 g biscuits (i used freedom foods coconut biscuits) or 180 g plain gluten-free biscuits (i used freedom foods coconut biscuits) |
100 g butter, melted (you may not need this full quantity) |
60 ml boiling water (1/4 cup) |
3 1/2 teaspoons gelatin, powder |
2 (250 g) packets cream cheese or 2 (250 g) light cream cheese, at room temperature |
125 g caster sugar (1/2 cup) |
600 ml thickened cream or 600 ml light thickened cream |
1 tablespoon fresh lemon juice |
200 g fresh blueberries or 200 g frozen blueberries |
1/4 cup caster sugar (superfine sugar) |
1 tablespoon lemon juice |
300 g blueberries (if using frozen-use defrosted berries) |
5 teaspoons cornflour (gf if needed) or 5 teaspoons cornstarch |
1/2 cup water |