About the bake
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.
Method
Step 1:
Using a rolling pin or food processor, break the biscuits up into crumbs.
Step 2:
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.
Step 3:
In a separate bowl, beat together the cream cheese, vanilla bean paste and icing sugar.
Step 4:
Gently whip the double cream and fold into the cream cheese mixture.
Step 5:
Spoon the mixture on top of the biscuit base using a palette knife to smooth it down.
Step 6:
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.
Step 7:
Chill the cheesecake in the fridge until ready to serve and plate accompanied by a handful of blueberries.
Ingredients
For the base
- 180g Digestive biscuits
- 35g Billington's Unrefined Light Muscovado Sugar
- 100g Butter (unsalted) (melted)
For the topping
- 500g Cream cheese
- 1 tbsp Vanilla bean paste
- 100g Silver Spoon Icing sugar
- 200ml Double cream
- 5 tsp Blueberry jam
- Blueberries (to serve)
Recipe Reviews
I made this for a dinner party and it went down a storm! Lovey and creamy without being overly sweet, complimented beautifully by the jam.
Used 6-7 teaspoons of jam instead of 5.
I have made this many times and it has never failed! I use 6-7 teaspoons of jam put these into a bowl and stir well, this will make it easier to style on the cheesecake.
Ingredients
For the base
- 180g Digestive biscuits
- 35g Billington's Unrefined Light Muscovado Sugar
- 100g Butter (unsalted) (melted)
For the topping
- 500g Cream cheese
- 1 tbsp Vanilla bean paste
- 100g Silver Spoon Icing sugar
- 200ml Double cream
- 5 tsp Blueberry jam
- Blueberries (to serve)