Blueberry no-bake cheesecake

Name: Blueberry no-bake cheesecake
Prep time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 200g digestive biscuits; 60g unsalted butter melted; ½ tsp vanilla extract; 500g mascarpone; 2 lemons 1 zested, both juiced; 350g condensed milk; 500g blueberries; mint leaves to decorate

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Serves 8

Easy

Prep: 3 hrs

no cook

A star rating of 3.1 out of 5.6 ratingsRate

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This is an easy, light fruit-packed dessert for any occasion

Vegetarian

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Ingredients

Units:

MetricUS

200g digestive biscuits
60g unsalted butter

melted
½ tsp vanilla extract
500g mascarpone
2 lemons

1 zested, both juiced
350g condensed milk
500g blueberries
mint leaves

to decorate

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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.

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A star rating of 3.1 out of 5.6 ratings

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