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It’s finally starting to feel like spring! It was a gorgeous sunny afternoon yesterday, so I felt like making something summery. This no-bake cheesecake fit the bill perfectly, with its light and creamy filling and fresh berry topping. It’s super easy to make, the only difficult part is waiting for it to chill before your eat it!
For the base -
175g/ 6oz digestive biscuits/ graham crackers, crushed
75g/ 2 1/2oz/ 3/4 stick unsalted butter, melted
1 tbsp soft brown sugar
For the topping
250ml/ 1/2 pint double cream/ heavy cream
2 tbsp sugar
1 tsp vanilla extract
250g/ 9oz cream cheese
lots of fresh berries of your choice, I used about 400g (14oz) of raspberries and blueberries
To make the base -
- Mix together the crushed biscuits, sugar and melted butter then press into the bottom of a lightly greased, loose-bottom tart tin. Chill for an hour before adding the topping.
To make the topping -
- Whisk the cream, sugar and vanilla together until soft peaks form.
- Whisk the cream cheese in a separate bowl, then fold in the whipped cream mixture.
- Spread an even layer of the cream cheese mixture onto the biscuit base. Chill for an hour, then top with fresh berries.