This no-bake blueberry cheesecake makes a simple yet exciting dessert for any dinner party. Crisp digestive biscuit base, topped with a velvety vanilla bean cream cheese topping rippled with blueberry jam. For an extra burst of blueberries, spread a layer of jam between the biscuit base and cream cheese topping.
Using a rolling pin or food processor, break the biscuits up into crumbs.
In a saucepan, melt the butter and sugar together and then add the biscuit crumbs, stirring until they are coated. Pour this crumb mixture into a 9" round cake tin which has been lined with parchment paper. Use the back of a tablespoon to make sure the mixture is even and coats the whole of the bottom of the tin. Leave to cool completely.
In a separate bowl, beat together the cream cheese, vanilla bean paste and icing sugar.
Gently whip the double cream and fold into the cream cheese mixture.
Spoon the mixture on top of the biscuit base using a palette knife to smooth it down.
Drop 5 teaspoons of blueberry jam on the top in a circular pattern and using a skewer or toothpick gently run the stick through the jam in different directions to create a ripple swirl effect.
Chill the cheesecake in the fridge until ready to serve and plate accompanied by a handful of blueberries.
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