No-bake blueberry cheesecake
Cheesecake is a popular choice on special occasions such as Valentine’s Day, Mother’s day, birthdays and garden parties. If you don’t have time for baking one, why don’t you make an easy no-bake version! Mind you, it has to rest for minimum 4 hours before serving. You can top it with anything you like, such as compote, fresh fruits, fruits preserved in syrup, shredded coconut, almond flakes, honey, jelly etc. This no-bake blueberry cheesecake is made with my own berry topping, but you can use shop- bought fruit jam/conserve/curd/spread, tinned fruits in syrup or pie filling. The recipe also works with strawberry, raspberry, blackberry and black current. You can use gluten-free biscuits for the base, if you like.
Ingredients
Method
- Put the biscuits in a small food processor, whiz until you get fine crumbs. Add the melted butter, honey and cinnamon, then combine. Using a spoon, press the mixture into a spring-form cake tin (or silicon mould).
- Mix the Mascarpone with the lemon juice& zest and vanilla essence. Taste, and add some honey or powdered sugar if you like it sweeter. Pour the mixture over the crust-base and refrigerate for a minimum of 4 hours.
- Meanwhile, put blueberries, sugar, lemon juice and water in a saucepan. Gently stir the mixture over low-medium heat for 5-10 minutes until the blueberries have softened. Add the cornflour mixture to the blueberries, gently stir until the sauce has thickened.Turn off the heat and let it cool – the sauce will continue to thicken.
- Take the cheesecake out of the fridge. Using a spatula, trace around the inside of the tin and gently release the springform.
- Move the cake to a serving plate, then spread the topping over it and serve.