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!

  • 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

  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 :)


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

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

  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 ;)

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

  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.

  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 :)