Description
A delightful dessert that balances creamy sweetness with the refreshing zing of blueberries, perfect for any occasion without the need for baking.
Ingredients
Scale
- 200 g digestive biscuits
- 100 g melted unsalted butter
- 400 g cream cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp gelatin
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prepare the Base: Crush the digestive biscuits in a food processor until fine crumbs. Mix with melted butter and press into the bottom of a springform pan. Chill in the fridge for at least 20 minutes.
- Make the Filling: Beat cream cheese until smooth, then mix in powdered sugar and vanilla until creamy.
- Whip the Cream: Whip heavy cream until soft peaks form and gently fold it into the cream cheese mixture. Add lemon juice and dissolved gelatin if desired.
- Combine and Chill: Pour the filling over the biscuit base, smooth it out, and refrigerate for at least 6 hours or overnight.
- Prepare the Topping: In a saucepan, combine blueberries, sugar, and lemon juice. Cook until soft, add cornstarch mixture, and stir until thickened. Let cool, then pour over cheesecake and refrigerate for 30 minutes.
- Serve: Once set, slice and enjoy your beautiful no-bake blueberry cheesecake!
Notes
Use high-quality ingredients for the best flavor. Ensure proper chilling time for a firm set.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 12g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg