Melody Teh
Food & Wine

No-bake mini blueberry cheesecakes

Love dessert but hate baking? These no-bake mini blueberry cheesecakes are the dessert you’ve been waiting for.

Ingredients:

Sauce

Method:

  1. With aluminium foil, line a 20cm by 20cm baking dish (or for round cakes, as shown, use individual round baking dishes) leaving five-cm of foil overhanging and spray with cooking spray.
  2. In a bowl, mix together digestive biscuits and butter until thoroughly combined.
  3. Pour into dish and press to bottom, creating a base layer. Let chill.
  4. In a small bowl, sprinkle gelatin over water and let rest.
  5. In a separate bowl, whisk or electric mix heavy cream until heavy peaks form.
  6. In another bowl, mix cream cheese and powdered sugar, whipping until smooth.
     
  7. Add sour cream and vanilla.
  8. Take gelatin mixture and microwave for 25 seconds. Whisk until dissolved and let cool for less than three minutes.
  9. While mixing, pour gelatin into cream cheese mix. Add whipped cream and combine.
  10. Take cream cheese mix and spread it over the biscuit layer.
  11. Cover and chill for three hours. Cut into squares or remove from individual baking dishes.
  12. To make the sauce, in a saucepan mix together sugar and cornflour. Add water, lemon juice and blueberries.
  13. Cook over medium-high heat, bringing the mixture to a boil, stirring often.
  14. Once thickened, add butter and stir.
  15. Let cool and pour atop cheesecake. Garnish with fresh blueberries.

Related links:

New York cheesecake

Red velvet cheesecake bars

Blackcurrant and raspberry cheesecake slice

Tags:
Food & wine, Dessert, Cheesecake, No bake, Cake