Lemon and Blueberry No Bake Cheesecake

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Cheesecake is one of mine and my mom’s most favourite desserts, but I have always been put off from making my own from scratch. This is because recipes I have seen in cooks books and such in the past have always looked a little on the long winded and complicated side. However recently I have discovered the ‘no bake’ cheesecake which is very simple to make. My favourite cheesecake flavour is definatley lemon, but I really love the taste of blueberries as well. So when putting together this recipe I decided that I just had to try combining these two flavours.

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For the Biscuit Base:

  • 100g Digestive Biscuits
  • 50g Granulated Sugar
  • 50g Unsalted Butter

For the Cheese and Lemon Filling:

  • 500g Cream Cheese
  • 150g Icing Sugar
  • Juice of 1 medium Lemon
  • 200ml Double Cream

For the Blueberry Sauce Topping:

  • 300g Blueberries (I used frozen blueberries)
  • 25g Granulated Sugar
  • 2 tbsp Cornflour
  • 50ml Water

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For the Biscuit Base:

1) Start by greasing a 9 inch sandwich tin with butter.

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2) Remove the base of the tin and draw around it onto greaseproof paper. Cut this out and stick it to the buttered side of the base. Measure and cut out a strip of greaseproof paper long enough and wide enough to cover the inside edge of the tin as well before putting the base of the tin back inside.

3) In a large mixing bowl, add the digestive biscuits. Using the end of a rolling pin, gently bash the biscuits until they have completely turned into evenly sized crumbs.

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4) Add the sugar to the crumbs and mix together.

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5) Put the butter into a small saucepan and melt on the hob over a medium heat. Pour this into the crumb mixture and stir in to mix it evenly between the crumbs. Keep the saucepan aside to use later on for the blueberry sauce.

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6) Put all of the biscuit mixture into the sandwich tin. Press it down firmly across the entire bottom of the tin with the back of a spoon making sure that the surface is smooth and even. Place the tin into the fridge.

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For the Cheese and Lemon Filling:

1) In another large mixing bowl add the cream cheese and icing sugar. Cream the two together with a fork.

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2) Cut the lemon in half. Then from one half cut a thin slice. Cut this slice in half and leave them aside.

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3) Squeeze the juice from the 2 remaining halves of the lemon. Add this to the bowl and stir into the cheese mixture.

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4) Then add the double cream to the cheese mixture. Whip this together with a fork for a couple of minutes or so. You will find that the mixture firms up.

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5) Remove the sandwich tin from the fridge. Spoon the cheese mixture on top of the biscuit base.

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6) Spread the mixture out smoothly and evenly with the back of a spoon across the entire sandwich tin. Then place it back into the fridge to set. During this time you can make the blueberry topping.

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For the Blueberry Sauce Topping:

1) Add the blueberries, sugar, cornflour and water to the saucepan.

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2) Put the saucepan on the hob over a medium heat. Keep stirring the mixture together for around 6 – 9 minutes. The blueberries will soften and the mixture will thicken a little into a sauce. You may find you need to reduce the heat a little towards the end, and when you are happy with the consistency, remove the saucepan from the heat and allow it to cool down fully.

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3) Once cooled, remove the cheesecake from the fridge and spoon the blueberry sauce into the middle of it. Spread it out with the back of the spoon, but leave a gap of about 2cm from the edge so that you can see the cheesecake underneath (Any leftover sauce goes great spread onto digestive biscuits).

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4) Finish the cheesecake off by garnishing with with the 2 small slices of lemon that we put aside earlier. Then put it back into the fridge for at least a few hours to set. You could also try freezing the cheesecake and removing it from the freezer about 30 mins before you want to serve it.

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When you are ready to eat it, carefully push the base of the tin upwards and out from the rest of the tin. Then carefully remove the greaseproof paper from around the sides before cutting into it. My whole family really enjoyed this cheesecake, so I hope you all enjoy it just as much. My husband said he even wants me to make the same for his birthday instead of getting him a birthday cake.

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