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Blueberry cheesecake

2 Reviews

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.

40Prep Time
8Serves
Easy

Method

  1. Step 1:

    Using a rolling pin or food processor, break the biscuits up into crumbs.

  2. 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.

  3. Step 3:

    In a separate bowl, beat together the cream cheese, vanilla bean paste and icing sugar.

  4. Step 4:

    Gently whip the double cream and fold into the cream cheese mixture.

  5. Step 5:

    Spoon the mixture on top of the biscuit base using a palette knife to smooth it down.

  6. 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.

  7. 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 Icing sugar
    • 200ml Double cream
    • 5 tsp Blueberry jam
    •  Blueberries (to serve)

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