No-Bake Blueberry Cheesecake

Fresh and creamy. Fuss-free too :)
Just when I thought blueberry season is over, I found a small batch at the corner of the grocery store (much pricier though) and couldn't help clinging on to the very last of summer fruits. I absolutely adore these little bursts of luscious goodness (antioxidant) at every bite!


Ingredients
  • 1 cup cream cheese
  • 1 cup digestive biscuit
  • ½ cup butter, melted
  • ½ cup heavy cream, whipped
  • ¼ cup castor sugar
  • 1 tbs lemon juice, freshly squeezed 
Adapted from Closet Cooking and JoannaJane


Directions
  1. Blend (or grind with the back of a large wooden spoon) digestive biscuit to fine crumbs and mix it with melted butter
  2. Press the biscuit base into a 6 inch cake tin and let it chill in the fridge
  3. Whip heavy cream to soft peak and set aside
  4. Use a hand mixer to stir in cream cheese, sugar and lemon juice until well blended
  5. Remove bowl from mixer and fold in whipped heavy cream using a spatula
  6. Pour cream mixture on top of the biscuit base and spread it evenly
  7. Leave it to set in the fridge for 3-4 hours until the top is set. Piece of cake, literally :)


7 comments:

  1. ooooo nice! i found some late season cherries too, do u think it'll work?

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  2. I think that works too! Just remember to take out the pits of cherries though :)

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  3. I found this recipe via tastespotting while searching for "blueberries." I just put it in the fridge and can't wait to dig in. Of course, as a good little baker I tasted along the way ;)

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  4. Hi Amber! You're hillarious! Thanks for stopping by to update me on trying the recipe! Really appreciate it :)

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  5. Day 2: Ate the blueberry dessert. Will never be the same. Tried to eat the whole thing. Foiled by Husband. Will try again tonight.

    Seriously, this was so light and delicious.

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  6. My goodness, I should have a warning on the post because I too attempted to eat the whole thing in ONE sitting! I'm so happy you enjoyed it just as much, if not more :)

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