Sundays are dedicated solely to pampering ourselves. Most of us have certain Sunday-specific rituals that we perform each week. It could be indulging in a plate of cold skin or perhaps indulging our sweet tooth with some decadent desserts. Of course, there are plenty of mouth-watering desserts to choose from, but the one we never tire of eating is cheesecake. Be it chocolate, Biscoff, mango or blueberry, they all taste incredibly divine, don’t they? Since it’s Sunday again, we thought it was the perfect opportunity to introduce you to a lip-smacking cheesecake recipe that will provide the ultimate weekend indulgence. Blueberry cheesecake lovers, put your hands up because we have a no-bake version for you to try indulging.
Also read: 5 decadent cheesecake recipes to satisfy your sweet tooth
Can you substitute any other cheese for cream cheese?
Yes of course! You can easily replace cream cheese with other ingredients, such as homemade suspended curd. It will taste just as good, and the taste will not be compromised. It also provides an economic opportunity, as cream cheese is generally expensive.
Can you make the No-Bake Blueberry Cheesecake ahead of time?
If you want to make this cheesecake ahead of time, you certainly can. To ensure it stays fresh, cover it properly with cling film and store it in the fridge. We don’t want the moisture to dry out, so it’s really important to cover it. You can make it 1-2 days in advance, but if it’s more than that, consider making it fresh for the best flavor.
How to Make No-Bake Blueberry Cheesecake | No-Bake Blueberry Cheesecake Recipe
To begin, line an 8-inch springform pan with parchment paper. Crush the digestive biscuits in a bowl and add melted butter and sugar. Mix well and press this mixture evenly on the bottom of the pan. Put it in the fridge for 20-30 minutes. Now add the cream cheese to a bowl and beat until smooth. When done, add sugar and vanilla and beat again. In a separate bowl, whip the heavy cream until frothy, then gently fold it into the cream cheese mixture.
Also read:Watch: Now bake Japanese cheesecake at home with this easy recipe
Mix well and spread evenly over the cooled biscuit base. To prepare the blueberry topping, add fresh blueberries along with lemon juice, cornmeal, sugar and water to a saucepan set over low heat. Let it simmer for a few minutes. When done, remove from heat and let cool. Top the cheesecake with the prepared blueberry topping and refrigerate for 4 to 5 hours, or preferably overnight. Remove from the pan, cut into slices and enjoy your delicious blueberry cheesecake without baking.
So what are you waiting for? Grab your apron and get baking to make this delicious blueberry cheesecake this weekend.