Fresh, plum blueberries are the epitome of summer for me. This lovely cheesecake is no bake and gelatine free giving it a very light, almost mousse like consistency.
2 people made this
250g digestive biscuits, crushed
100g butter, melted
125ml double cream
125g blueberry yoghurt
600g cream cheese, softened
85g icing sugar
300g chopped fresh blueberries
10 whole blueberries
Method Prep:20min › Extra time:6hr setting › Ready in:6hr20min
Line the sides of a 23cm springform cake tin with baking parchment. Combine the digestives and butter in a bowl and mix well. Press into the base of the prepared cake tin. Chill in the fridge while you prepare the filling.
In a large mixing bowl, whisk the double cream until light and fluffy, then mix in the yoghurt, cream cheese and sugar until light and airy. Spoon half of the cream cheese mixture into the prepared cake tin and smooth over the biscuit base. Sprinkle half of the chopped blueberries on top then cover with a second layer of cream cheese mixture. Sprinkle a second layer of blueberries on top and gently smooth the top, while pressing this layer gently into the cream cheese layer just a little. Chill in the fridge for 6 hours or overnight.
Remove the cheesecake from the fridge and top with whole blueberries. Serve.