Name: No-bake blueberry cheesecake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 tub Mascarpone (250g); about 5 biscuits ( can be gluten-free); 1 knob (25g) of butter; 1 tsp cinnamon; 1 Tbsp honey; 1 lemon grated zest; Juice of half lemon; 1 tsp vanilla essence; Optional: honey or icing sugar; For the Blueberry topping:; 2 cups blueberries; 2 Tbsp lemon juice; 3 Tbsp sugar; 3 Tbsp water; 1 Tbsp cornflour mixed with 2 Tbsp water

No-bake blueberry cheesecake

10 Feb 2020

by Dinna

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Background

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

1 tub Mascarpone (250g)
about 5 biscuits ( can be gluten-free)
1 knob (25g) of butter
1 tsp cinnamon
1 Tbsp honey
1 lemon grated zest
Juice of half lemon
1 tsp vanilla essence
Optional: honey or icing sugar
For the Blueberry topping:
2 cups blueberries
2 Tbsp lemon juice
3 Tbsp sugar
3 Tbsp water
1 Tbsp cornflour mixed with 2 Tbsp water

Instructions

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.

https://cooktogether.com/recipe-items/no-bake-blueberry-cheesecake/

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