Description
A no-bake cheesecake featuring a creamy texture and sweet, tangy blueberries.
Ingredients
Scale
- 200 g digestive biscuits, crushed
- 100 g melted butter
- 500 g cream cheese
- 200 g sugar
- 250 ml heavy cream
- 1 teaspoon vanilla extract
- 200 g fresh blueberries
- 150 g blueberry jam
- 1 tablespoon lemon juice
Instructions
- Mix the crushed biscuits with the melted butter and press them into a springform pan to form the base. Place it in the refrigerator to set.
- In a bowl, whip the cream cheese with the sugar and vanilla until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture.
- Spread half of the cream mixture over the chilled biscuit base.
- In another bowl, combine the fresh blueberries with the blueberry jam and lemon juice. Spread this blueberry mix over the first cream layer.
- Top with the remaining cream mixture, smoothing the surface with a spatula.
- Refrigerate the cheesecake for at least 240 minutes or overnight to set properly.
- Before serving, garnish the cheesecake with fresh blueberries.
Notes
Use room temperature ingredients for easier mixing. Be gentle when folding in whipped cream to maintain airiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, blueberry dessert, no-bake cheesecake