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No-Bake Blueberry Cheesecake

Introduction & method

This no-bake cheesecake involves almost no cooking. It's very easy to make and utterly decadent.

 No-Bake Blueberry Cheesecake Recipe

Biscuit base


Find a loose-bottomed cake tin - 20cm (8 inch) diameter is ideal. Butter the inside of the tin. Place the biscuits in a zip-lock bag and bash them with a rolling pin until they are crumbs. Melt the butter and mix thoroughly with the crumbs. Spread the mixture evenly in the bottom of the tin, and press down into an even layer using a potato masher or the bottom of a glass. If you want your cheesecake to have a rim, press crumbs up against the side of the tin. Refrigerate the biscuit base for about 30 minutes.

Filling


Whip the cream to firm peaks, then mix in the sugar and vanilla extract. Stir in the cream cheese and whisk until it is evenly distributed. Spread it over the biscuit base and refrigerate for 2-3 hours until set firm.

Topping


Dissolve the arrowroot into a small amount of cold water and set aside. If you don't have arrowroot you can use cornflour (cornstarch). Heat the blueberries, sugar and lemon juice in a small saucepan. After a few minutes the sugar will have dissolved and the blueberries started to break down. Stir in the arrowroot and cook gently for 2-3 minutes more - the sauce should be starting to thicken. Pour it into a bowl and allow it to cool down. When it is cool, spread it evenly over the cheescake. Remove the cheesecake from its tin and eat it at your leisure.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of No-Bake Blueberry Cheesecake on YouTube.

 
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Ingredients & Info


BISCUIT BASE
 240 grams digestive biscuit
 115 grams unsalted butter
FILLING
 300 grams cream cheese
 250 ml double cream
 a splash of lemon juice
 75 grams sugar
TOPPING
 250 grams blueberries
 1 tsp arrowroot
 50 grams sugar
 a squeeze of lemon juice

UNITS:
Metric
US Customary/Imperial

Makes 1 20cm (8 inch) cheesecake
Prep time: 15 minutes.
Setting time: 4 hours.
Cooking time: 10 minutes.
Total time: 4 hours 25 minutes.