Blueberry Cheesecake

No-bake Cheesecake

A delicious summer dessert which needs no cooking. Only twenty minutes to prepare and then leave it overnight!

Taste: Simplicity: Cost:

Recipe inspired by Good FoodLink opens in a new window and tested by Lynara Attewell

Ingredients

• 250g digestive biscuits
• 100g butter, melted
• 600g soft cheese/ cream cheese
• 100g icing sugar
• 1-2 teaspoons vanilla extract (depending on preference - 1 teaspoon for a lighter flavour, 2 teaspoons for a stronger vanilla taste)
• 280ml double cream
• Optional: fresh fruit such as strawberries or raspberries to serve

Method

1. Butter and line a 23cm loose-bottomed cake tin with baking parchment.
2. Crush the digestive biscuits into fine crumbs using a rolling pin or food processor. Melt the butter, then mix it with the biscuit crumbs until fully combined. Press the mixture firmly into the bottom of the tin to create an even base. Chill in the fridge for 1 hour to set.
3. Beat the soft cheese, icing sugar and vanilla together until smooth. In a separate bowl, whip the double cream until it forms soft peaks. Fold the whipped cream into the cheese cream mixture until fully combined.
4. Spoon the filling onto the biscuit base, spreading it evenly from the edges towards the centre. Smooth the top using a spoon or spatula.
5. Place the cheesecake in the fridge overnight to allow it to set properly.
6. Before serving, carefully remove the cheesecake from the tin, cut into slices and serve. Fruit can be added on top of each slice or over the whole cheesecake, depending on personal preference. I used fresh raspberries because I prefer their slightly sharp flavour, which balances the sweetness of the cheesecake. It can also be served with strawberries.