fresh and fruity
Transform your favourite fresh fruits into luscious desserts
no-bake Blueberry cheesecake
Serves 12 Ready in 20 min + chilling
2 tbsp blueberry jam
5 tbsp sugar
200g digestive biscuits 100g butter, melted 250g mascarpone
250g cream cheese 300ml double-thick cream 1 tsp vanilla bean paste 300g white chocolate, melted 1 Put the blueberries, jam and sugar in a pan and gently heat until syrupy, then leave to cool.
2 Grease a deep 23cm cake tin. Whizz the biscuits to a crumb then pour in the butter and mix to combine. Evenly press onto the cake base and chill.
3 For the filling, beat the mascarpone, cream cheese, cream and vanilla bean paste until smooth. Whisk in the slightly cooled white chocolate and beat until thickened. Fold half of the blueberry mix through the cream cheese mixture and spoon into the tin, then chill until set.
4 To serve, transfer the cheesecake to a cake stand and pour over the remaining blueberry mix.
2 552kJ per serving 34g carbs 50g fat 31g sat fat