Description
A fresh and creamy no-bake blueberry cheesecake with a buttery biscuit crust, a light and silky filling, and a vibrant fruity topping, perfect for easy yet impressive desserts.
Ingredients
- 250 g digestive biscuits or graham crackers
- 120 g unsalted butter, melted
- 400 g full-fat cream cheese, softened
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 240 ml cold heavy whipping cream
- 300 g fresh or frozen blueberries
- 75 g granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Crush the biscuits into fine crumbs and mix with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of a lined springform pan and refrigerate.
- Beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract and mix well.
- Whip the cold heavy cream to stiff peaks in a separate bowl.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Spread the filling evenly over the chilled crust and smooth the top.
- Add blueberries, granulated sugar, and lemon juice to a saucepan and cook over medium heat until the berries soften.
- Mix cornstarch with water, add to the saucepan, and cook until the topping thickens.
- Remove the topping from heat and let it cool completely.
- Spoon the cooled blueberry topping over the cheesecake.
- Refrigerate for at least 6 hours or overnight until fully set.
- Slice and serve chilled.
Notes
Ensure the whipped cream reaches stiff peaks and allow enough chilling time for the cheesecake to set properly. Cool the blueberry topping completely before assembling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International