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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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 12 people
Cuisine: USA
Calories: 1234
Ingredients Method

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

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. Take the cheesecake out of the fridge. Using a spatula, trace around the inside of the tin and gently release the springform.
  5. Move the cake to a serving plate, then spread the topping over it and serve.