No-Bake Blueberry Cheesecake
with Digestive Biscuit Crumb, Lemon Zest and Fresh Blueberries
Lusciously creamy with a zesty lift, nestled on a buttery crumb and crowned with juicy blueberries for a refreshingly indulgent treat.
Cals 384 · Prot 5 · Carbs 39 · Fat 28
Family Friendly
60 min
Lusciously creamy with a zesty lift, nestled on a buttery crumb and crowned with juicy blueberries for a refreshingly indulgent treat.
Cals 384 · Prot 5 · Carbs 39 · Fat 28
Family Friendly
Ingredients
Cheesecake
Butter
4*
50 Grams
Digestive biscuits
10*
100 Grams
Lemon
1 Piece
Cream cheese
4*
320 Grams
Whipping cream
4*
100 ML
Icing sugar
50 Grams
Vanilla essence
5 ML
Blueberry topping
Blueberry jam
60 Grams
Blueberries
125 Grams
Allergens
*4 Milk, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1646 / 384 |
| Fats (g) | 27.9 |
| of which saturated (g) | 14.4 |
| Carbohydrates (g) | 39 |
| of which sugars (g) | 28.5 |
| Fibers (g) | 1.6 |
| Proteins (g) | 4.5 |
| Salt (g) | 0.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make crumb
- Melt the butter in a pan (or microwave) over a low heat.
- Add the digestive biscuits to a food processor and blitz to form a fine crumb.
- In a bowl, combine the melted butter and biscuit crumbs.
- Mix to form a texture similar to wet sand.
Tip! Don't have a food processor? Place the digestive biscuits into a large ziplock bag and crush with a rolling pin.
2 Layer base
- Add the crumb to a 20cm round loose-bottom cake pan, or pyrex or ceramic dish.
- Using the back of a spoon, compact the crumb to the bottom.
Tip! Alternatively, divide the biscuit crumb between a selection of cups, jars, or bowls (whatever you have on hand will work).
3 Make filling
- Zest the lemon and cut in half (reserving the zest for serving).
- In a large bowl, use a whisk or electric beater to beat the cream cheese for 5-10 sec until smooth.
- Add the whipping cream, icing sugar and vanilla essence.
- Whip for 2-3 min until increased in volume and a stiff mixture forms.
- Add 2 tsp lemon juice.
- Beat again to incorporate.
Tip! Make sure the cream is very cold before adding to ensure it whips.
4 Layer filling
- Carefully spread the cream cheese filling over the crumb and smooth the top.
5 Add topping
- Stir the blueberry jam in the small tub, until smooth.
- Spoon the jam over the cream cheese filling and use the spoon to swirl the jam over the top of the cream cheese filling.
- Cover the cheesecake with clingfilm and place in the refrigerator for at least 1-2 hours or as long as overnight.
6 Serve
- Serve the No-bake Blueberry Cheesecake topped with reserved Lemon Zest and Fresh Blueberries.
Tip! Cover cheesecakes with a lid or cling film. Store in the refrigerator and consume within 2-3 days.
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