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:
- 1 cup of digestive biscuit crumbs
- 4 ½ tablespoons of butter
- 2 tablespoons of cold water
- 1 ½ teaspoons of powdered gelatin, unflavoured
- 2/3 cup of heavy cream
- 225g of cream cheese
- ¾ cup of powdered sugar
- ¼ cup of sour cream
- 1 ½ teaspoons of vanilla extract
- Extra blueberries for garnish
Sauce
- 1/3 cups of sugar
- 2 ½ teaspoons of cornflour
- ¼ cup of water
- 1 tablespoon of lemon juice
- 2 cups of blueberries
- 1 tablespoon of butter
Method:
- 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.
- In a bowl, mix together digestive biscuits and butter until thoroughly combined.
- Pour into dish and press to bottom, creating a base layer. Let chill.
- In a small bowl, sprinkle gelatin over water and let rest.
- In a separate bowl, whisk or electric mix heavy cream until heavy peaks form.
- In another bowl, mix cream cheese and powdered sugar, whipping until smooth.
- Add sour cream and vanilla.
- Take gelatin mixture and microwave for 25 seconds. Whisk until dissolved and let cool for less than three minutes.
- While mixing, pour gelatin into cream cheese mix. Add whipped cream and combine.
- Take cream cheese mix and spread it over the biscuit layer.
- Cover and chill for three hours. Cut into squares or remove from individual baking dishes.
- To make the sauce, in a saucepan mix together sugar and cornflour. Add water, lemon juice and blueberries.
- Cook over medium-high heat, bringing the mixture to a boil, stirring often.
- Once thickened, add butter and stir.
- Let cool and pour atop cheesecake. Garnish with fresh blueberries.
Related links:
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