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No Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 10 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 250g digestive biscuits or graham crackers
  • 120g unsalted butter, melted
  • 500g full-fat cream cheese, at room temperature
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 2 tsp powdered gelatine
  • 60ml cold water
  • 300ml double cream
  • 200g blueberries, fresh or frozen
  • 50g caster sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp cold water

Method
 

  1. Blitz biscuits to fine crumbs, mix with melted butter, and press firmly into the base of a 20cm springform tin. Chill.
  2. Bloom gelatine in cold water until spongy, then warm until dissolved. Cool slightly.
  3. Cook blueberries, sugar, and lemon juice until syrupy, then stir in cornstarch slurry and thicken. Cool completely.
  4. Beat cream cheese with sugar, vanilla, and lemon juice until smooth. Drizzle in gelatine while beating, then fold in whipped cream.
  5. Layer half the filling, half the blueberry sauce, and the remaining filling and sauce in the tin, swirling each layer. Cover and refrigerate at least 4 hours.
  6. Release the tin, slice with a hot knife, and serve chilled.

Notes

For the cleanest slices, make the cheesecake the night before so it sets fully. If the blueberry sauce feels too thick after cooling, stir in a teaspoon of cold water to loosen it before swirling.