Blueberries are a perfect addition to cheesecakes with their delicate flavours and charming colour. This no bake, gelatine and egg free cheesecake is best enjoyed in summer using fresh, plump in-season berries.
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10 digestive biscuits, crushed
5 ginger biscuits, crushed
1/2 tablespoon light soft brown sugar
50g butter, melted
250g mascarpone cheese
1 (200g) tub double cream
1 (397g) tin condensed milk
200g fresh blueberries
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Method Prep:30min › Extra time:6hr chilling › Ready in:6hr30min
Stir together the biscuit crumbs, soft brown sugar and melted butter. Press into the base of a 23cm springform cake tin and leave to chill in the fridge while you make the filling.
Mix together the mascarpone cheese, cream and condensed milk. Purée half of the fresh blueberries in a food processor, press through a sieve and add to the mix. Beat until well blended.
Remove the base from the fridge and spoon the cream cheese mixture onto the chilled base, then return to the fridge for 6 hours to set. To serve, place on a serving plate and top with the remaining whole blueberries.