Dessert
No-Bake Blueberry Lime Cheesecake
This delicious no-bake blueberry and lime cheesecake is perfect for summertime! Prepare the day before you wish to serve to
- Serves 10 -12 slices
- Prep 8 hours
- Total 8 hours
What was your favourite dessert growing up? Mine would have to be a tie between millefeuilles and choux buns filled with cream and crunchy with caramel. I guess I liked Crème Pâtissière even more than chocolate, and in Athens, where I grew up, we had several really good patisseries. The best one (thrilled to see that it is still around!) was near my friend Ellie’s house and we always bought a box of delights whenever we visited. These days I am pretty willing to try any type of dessert – and I like to challenge myself making different recipes on this here blog.
Win one of three copies of Step-by-step Desserts (closed)
Recipe
No-Bake Blueberry Lime Cheesecake and Step by Step Desserts book giveaway
This delicious no-bake blueberry and lime cheesecake is perfect for summertime! Prepare the day before you wish to serve to allow it to set.
- Serves 10 -12 slices
- Prep 8 hours
- Total 8 hours
Ingredients
- For the base
- 9 oz (250g) digestive or caramel (Lotus biscuits)
- 3 ½ oz (100g) unsalted butter (melted)
- For the topping
- 3 ½ oz (100g) fresh blueberries
- 2 tbsp sugar
- 1 tbsp lime juice
- For the filling
- 8 tbsp hot water (check instructions on gelatine package)
- ½ oz (12g) powdered gelatine (1 sachet)
- 1 lb 2 oz (500g) full-fat cream cheese
- 10 oz (300g) sour cream
- 3 ½ oz (100g) sugar
- 1 tsp lime oil extract
- grated zest of 1 lime
Method
- 1
Lightly grease a 9-inch (23cm) springform tin and line the bottom and sides of with greaseproof paper.
- 2
Pulse the biscuits in a food processor until you have fine crumbs. Gradually add the melted butter until the mixture holds together if pressed between your fingers.
- 3
Tip the crumb mixture in the tin and press down to create an even base. Chill until needed.
- 4
For the topping, put the blueberries, sugar and lime juice in a small pot and stir gently over medium-low heat until the blueberries start to release their juices. Remove from the heat and cool down.
- 5
Put the hot water in a small bowl and sprinkle the powdered gelatine over the top. Let it swell and then vigorously mix together until the gelatine dissolves. Set aside.
- 6
Put the cream cheese in a large bowl and mix in the sugar using a hand whisk. This can also be done in a stand mixer but I found it made the filling a bit watery.
- 7
Fold in the sour cream and then mix in the gelatine. Spread the filling over the base and chill for 10 minutes.
- 8
Spoon the blueberries over the top of the cheesecake, reserving their juices. Place the cheesecake in the fridge overnight.
- 9
When you are ready to serve, gently release the springform tin and transfer the cheesecake on a suitable plate. Serve with the reserved blueberry syrup spooned over the top and sprinkle with some grated lime zest.
Notes
I tried to make this into a blueberry-mango cheesecake which is why the photos look a little yellow. I left the mango out of the recipe posted here as you could not taste it and it made the cheesecake a little soft-set.
