I’m all about simplicity when it come to food. My luscious Lemon, Blueberry and White chocolate, no bake cheesecake is the perfect example of this. I mean, you don’t even need to cook it! It takes minutes to make and tastes fab.
If you’re looking for the perfect naughty weekend treat? Stop right here, I have it! It’s absolutely ideal if you’re having a dinner party or want a delicious dessert for the family. This cheesecake looks amazing and the best part is it’s ridiculously easy. It’s super quick to make too, so more time to pour yourself a nice large glass wine because you deserve it!
- digestive biscuits 180g
- butter 75g, melted
- white chocolate 100g
- cream cheese 300g
- double cream 200ml
- sugar 75g
- blueberries 150g
- 3-4 tbsp lemon curd to taste
- To make the base whizz together the digestive biscuits and melted butter in the food processor (or if it’s been a rough week, you might want put the biscuits in a bag and smash with a rolling-pin). Then tip the combined ingredients into a cake tin and use the back of a spoon to flatten until smooth. Place in the fridge until the filling is ready.
- Mix together the cream cheese, double cream and sugar until smooth.
- Melt the chocolate in the microwave or using a bain-marie, keeping a couple of squares aside to grate over the top.
- Add the blueberries (saving a few for the top) and stir through, then swirl the melted chocolate and lemon curd through. They don’t need to be too mixed in.
- Empty the mixture on top of the base, spread evenly flattening the top with a palette knife. Decorate with blueberries and grated white chocolate and pop back in the fridge for a couple of hours.
- (Optional) Pour a large glass of wine and feel smug at how darn easy that was.
Tip: If you want to remove the cheesecake easily from the cake tin, place clingfilm over the base of a spring form cake tin and tuck the edges out through the bottom of the tin. Once the cheesecake has been in the fridge for a couple of hours you can release the edges of the cake tin (after running a palette knife around the sides) and then use the clingfilm to lift the cheesecake out of the base. Gently peel the clingfilm off as you slide it on to the plate and voila! Looks much nicer than leaving the base of the tin underneath and it is much easier to cut too.
I hope you enjoy this. It’s my absolute go-to recipe when we have friends over for dinner and it always goes down well. I’ve also made an orange and milk chocolate version that’s a bit cheeky too, just replace the white chocolate with Terry’s chocolate orange, the blueberries with tinned mandarin oranges and leave out the lemon curd.
What’s your favourite fuss-free dessert recipe? Let me know in the comments below.
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