This delicious no-bake blueberry and lime cheesecake is perfect for summertime! Prepare the day before you wish to serve to allow it to set.
What was your favourite dessert growing up? Mine would have to be a tie between millefeuilles and choux buns filled with cream and crunchy with caramel. I guess I liked Crème Pâtissière even more than chocolate, and in Athens, where I grew up, we had several really good patisseries. The best one (thrilled to see that it is still around!) was near my friend Ellie’s house and we always bought a box of delights whenever we visited. These days I am pretty willing to try any type of dessert – and I like to challenge myself making different recipes on this here blog.
This is why I am so happy to have Step by Step Desserts in my cookbook collection – a brand new book which demystifies a huge number of recipes from Crème brûlée to Tarte Tatin, and all well-known delicious desserts in between, with easy to follow step-by-step photos. You can bet that Great British Bake Off contestants would love to have this tome under the work stations to consult when the going gets tough! The book is divided into three sections: hot, cold and frozen and each dessert classic gets inventive variations (Guinness tiramisu anyone?) alongside the main recipe. This book is a must for keen bakers, from adventurous amateurs to GBBO hopefuls.
If you are a fan of cheesecakes here’s some ideas to get you going…
• Vegan peanut butter cheesecake from Nadia’s Healthy Kitchen.
• Oreo and caramel cheesecake from Tinned Tomatoes.
• New York style cheesecake from Little Sunny Kitchen.
• Crumb apricot cheesecake from Vikalinka.
Win one of three copies of Step-by-step Desserts (closed)
No-Bake Blueberry Lime Cheesecake and Step by Step Desserts book giveaway
Ingredients
- For the base
- 250 g | 9oz digestive or caramel Lotus biscuits
- 100 g | 3.5oz unsalted butter melted
- <br>
- For the topping
- 100 g | 3.5oz fresh blueberries
- 2 tbsp sugar
- 1 tbsp lime juice
- <br>
- For the filling
- 8 tbsp hot water check instructions on gelatine package
- 12 g | 1/4oz | 1 sachet powdered gelatine
- 500 g | 1lb 2oz full-fat cream cheese
- 300 g | 10oz sour cream
- 100 g | 3.5oz sugar
- 1 tsp lime oil extract
- grated zest of 1 lime
Instructions
- Lightly grease a 23cm (9in) springform tin and line the bottom and sides of with greaseproof paper.
- Pulse the biscuits in a food processor until you have fine crumbs. Gradually add the melted butter until the mixture holds together if pressed between your fingers.
- Tip the crumb mixture in the tin and press down to create an even base. Chill until needed.
- For the topping, put the blueberries, sugar and lime juice in a small pot and stir gently over medium-low heat until the blueberries start to release their juices. Remove from the heat and cool down.
- Put the hot water in a small bowl and sprinkle the powdered gelatine over the top. Let it swell and then vigorously mix together until the gelatine dissolves. Set aside.
- Put the cream cheese in a large bowl and mix in the sugar using a hand whisk. This can also be done in a stand mixer but I found it made the filling a bit watery.
- Fold in the sour cream and then mix in the gelatine. Spread the filling over the base and chill for 10 minutes.
- Spoon the blueberries over the top of the cheesecake, reserving their juices. Place the cheesecake in the fridge overnight.
- When you are ready to serve, gently release the springform tin and transfer the cheesecake on a suitable plate. Serve with the reserved blueberry syrup spooned over the top and sprinkle with some grated lime zest.
Big Bird says
Christmas Pudding with brandy cream
MrsE says
Trifle!
kj19 says
chocolate fudge cake
Ciara Attwell says
This looks divine! The colour of the blueberries on top of the cheesecake is just beautiful. Have pinned!
Sophie S says
I absolutely loved profiteroles! 🙂
Paul Scotland says
Bakewell pudding with vanilla ice cream
Sylvia F. says
I love no bake cheesecake! Yours look absolutely delicious I really like blueberries and cheese combo 😉
Hannah Hossack-Lodge says
What a beautiful cheesecake, and such refreshing flavours 🙂 I am always unsure as to whether I prefer baked or set cheesecakes, I think I may be erring on the side of set…especially after seeing yours! x
Lucy Parissi says
I think I liked baked best. But I am not a fan of the bake in a tray of water method. Such a lot of faff!
laura stewart says
chocolate fudge cake with cream
Paula Barker says
Tiramisu
Michelle Banks says
apple pie and custard x
laura banks says
banoffi pie
Natalie Charman says
Apple crumble
Kim Neville says
Chocolate Mousse
Kirsty Webb says
Salted Caramel Chocolate Tart
lisa says
Strawberry cheesecake
Tracy K Nixon says
I love cheese cake served with fresh whipped creamand maltesers!
Wanderlust says
A traditional Manglorean pudding called 'vorn'
Tracey Peach says
Cheesecake! now you are going to think I've said that because of this giveaway, but I Love Cheesecake. My favourite is orange 🙂
Julia@Vikalinka says
What a beautiful cheesecake, Lucy! The book sounds like something I definitely need. Also I would love to try some of the treats from your childhood. You are going to need to give me an extensive list when we finally manage to go to Greece!
Lucy Parissi says
The pastries in that shop. To die for! It's probably changed since I was a child but the fact that it is still around despite all the economic upheaval is a good sign