No Bake Blueberry Cheesecake
A creamy no bake blueberry cheesecake made with fresh blueberries and a buttery biscuit base.No oven required and easy to prepare ahead.Perfect chilled dessert for any occasion.
Ingredients
- 300 g blueberries fresh or frozen
- 130 g caster sugar
- 1 unwaxed lemon zest and juice
- 300 g digestive biscuits or ginger nut biscuits
- 100 g unsalted butter melted
- 350 g full-fat cream cheese
- 1 tsp vanilla extract or vanilla bean paste
- 200 ml double cream
Instructions
- Lightly grease a 20cm springform pan and line the base with baking paper.
- In a saucepan, cook blueberries with 50g sugar and half the lemon juice over medium heat for 7 minutes until soft.
- Set aside 4 tablespoons for topping, then cook the rest until thick and jam-like. Blend until smooth and let cool.
- Crush biscuits into fine crumbs and mix with melted butter. Press firmly into the pan base and slightly up the sides. Chill for 30 minutes.
- Beat cream cheese with remaining sugar, vanilla, lemon zest, and juice until smooth and thick.
- Whip double cream until stiff peaks form.
- Fold blueberry purée into the cream cheese mixture, then gently fold in whipped cream.
- Spoon filling over the crust and smooth the top.
- Chill the no bake blueberry cheesecake for at least 2 hours (or overnight).
- Before serving, top with reserved blueberries and slice into wedges.
Notes
- Serve with extra fresh blueberries or a drizzle of berry sauce
- A hint of lemon zest enhances freshness
- Can be made in individual jars for portion control