Blueberry no-bake cheesecake
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 8
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- 200g digestive biscuits
- 60g unsalted buttermelted
- ½ tsp vanilla extract
- 500g mascarpone
- 2 lemons1 zested, both juiced
- 350g condensed milk
- 500g blueberries
- mint leavesto decorate
Method
step 1
Using a rolling pin, crush the biscuits into rough crumbs. Add the melted butter and vanilla extract and mix to combine. It should have the consistency of wet sand. Reserve a large handful for decorating and smooth the rest onto the base of a 28cm springform tin. Leave it to firm up in the fridge for 30 mins.
step 2
Using electric beaters or a hand whisk, whisk together the mascarpone, condensed milk, lemon juice and zest. Set aside.
step 3
Remove the biscuit base from the fridge and pour over ¼ of the blueberries, then top with the mascarpone mixture. Lift the tin and tap it on the side a few times to coat the blueberries. Top with the remaining blueberries, mint and biscuit crumbs. Chill for 2-3 hrs until firm.
This recipe has been provided by Moje Gotowane and not been re-tested by us.
