No-Bake Blueberry Lime Cheesecake and Step by Step Desserts book giveaway
User Reviews
5
2 reviews
Excellent
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Prep Time
8 hrs 20 mins
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Total Time
8 hrs 20 mins
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Servings
10 -12 slices
No-Bake Blueberry Lime Cheesecake and Step by Step Desserts book giveaway
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This delicious no-bake blueberry and lime cheesecake is perfect for summertime! Prepare the day before you wish to serve to allow it to set.
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Ingredients
- For the base
- 250 g digestive biscuit Lotus biscuits, or caramel biscuit
- 100 g unsalted butter melted, 3.5oz
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- For the topping
- 100 g Blueberry fresh
- 2 tbsp sugar
- 1 tbsp lime juice
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- For the Filling
- 8 tbsp water check instructions on gelatine package, hot
- 12 g powdered gelatine
- 500 g cream cheese full-fat
- 300 g sour cream
- 100 g sugar 3.5 oz
- 1 tsp lime oil extract
- lime zest grated zest of 1 lime
Instructions
- Lightly grease a 23cm (9in) springform tin and line the bottom and sides of with greaseproof paper.
- Pulse the biscuits in a food processor until you have fine crumbs. Gradually add the melted butter until the mixture holds together if pressed between your fingers.
- Tip the crumb mixture in the tin and press down to create an even base. Chill until needed.
- For the topping, put the blueberries, sugar and lime juice in a small pot and stir gently over medium-low heat until the blueberries start to release their juices. Remove from the heat and cool down.
- Put the hot water in a small bowl and sprinkle the powdered gelatine over the top. Let it swell and then vigorously mix together until the gelatine dissolves. Set aside.
- Put the cream cheese in a large bowl and mix in the sugar using a hand whisk. This can also be done in a stand mixer but I found it made the filling a bit watery.
- Fold in the sour cream and then mix in the gelatine. Spread the filling over the base and chill for 10 minutes.
- Spoon the blueberries over the top of the cheesecake, reserving their juices. Place the cheesecake in the fridge overnight.
- When you are ready to serve, gently release the springform tin and transfer the cheesecake on a suitable plate. Serve with the reserved blueberry syrup spooned over the top and sprinkle with some grated lime zest.
Notes
- I tried to make this into a blueberry-mango cheesecake which is why the photos look a little yellow. I left the mango out of the recipe posted here as you could not taste it and it made the cheesecake a little soft-set.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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