No Bake Blueberry Cheesecake Recipe
Make this easy no cook blueberry cheesecake recipe the night before and leave in the fridge. If you're making mini cheesecakes, rather than a full size one, you may some spare for second helpings. Or simply freeze the extras with a little pot of blueberries for another time.
Ingredients
Biscuit base
- 75g (3oz) digestive biscuits
- 25g (1oz) butter
- 2 tsp golden syrup
Cheesecake filling
- 300g (11oz) full fat cream cheese
- 65g (21/2oz) caster sugar
- 1 lemon, grated rind and juice
- 200ml (7fl oz) double cream
Cheesecake topping
- 1 tsp cornflour
- Juice of ½ lemon
- 2 tbsp water
- 40g (11/2oz) caster sugar
- 200g (7oz) Chilean blueberries
Instructions
- Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin.
- Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together.
- Divide between 8, 75ml (3fl oz) heart shaped sections in aflexible silicone cake mould. Press the biscuit mixture into a thin layer with the back of a teaspoon.
- Chill while making the filling.
- Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed. Gradually whisk in the lemon juice and the cream until smooth and thick.
- Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon. Chill for at least 5 hours (or overnight).
- To make the blueberry topping, add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries.
- Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour. Leave to cool, cover and chill until ready to serve.
- To serve, loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula.Transfer to serving plates and spoon the blueberries on top.
Notes
Cook’s tip
If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again.