Description
A creamy and refreshing no-bake blueberry cheesecake with a buttery biscuit base, smooth filling, and a vibrant sweet-tangy blueberry topping.
Ingredients
- For the base:
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- For the cheesecake filling:
- 400 g cream cheese, softened
- 200 ml heavy whipping cream
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- For the blueberry topping:
- 250 g blueberries (fresh or frozen)
- 80 g granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Mix crushed biscuits with melted butter and press firmly into a pan to form the base. Chill in the refrigerator.
- Beat cream cheese until smooth, then mix in powdered sugar, vanilla, and lemon juice.
- Whip heavy cream to soft peaks and gently fold into the cream cheese mixture.
- Spread filling over the chilled base and smooth the top.
- Refrigerate for at least 4 hours until set.
- Cook blueberries, sugar, and lemon juice in a saucepan until they release juices.
- Mix cornstarch with water, add to blueberries, and cook until thickened.
- Cool topping completely, then spread over cheesecake.
- Chill for an additional hour before serving.
Notes
- Chill thoroughly for best texture and clean slices.
- Use full-fat cream cheese for creaminess.
- Cool topping completely before adding.
- Do not overmix whipped cream to keep filling light.
- Best served cold.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake/Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
