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
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- 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.
Nadia's Healthy Kitchen says
What a beautiful cheesecake! I love the way the blueberries look on top! I also like the idea of using the lotus biscuits as the base, they're so good! 😀
Louise | Cygnet Kitchen says
Such a beautiful cheesecake! So easy to prepare the night before a dinner party. The baked ones usually crack on me, so this no bake version looks perfect! x
Corinne Peat says
I love I big slice of chocolate fudge cake
Maria Elena Dominguez says
Flan is my favorite.
siegalpaula says
I like creme brule a lot
Angela Field says
This is a stunning cheesecake Lucy. I have to admit that no-bake is one of my favourite kinds, I love how velvety and chilled it is. These pictures are beautiful.
clairew137 says
apple pie
jessica cook says
oh wow what a question and a tough one at that. I do love war apple crumble with a dollop of vanilla icecream x
staceytrip says
New York cheesecake
Paula Readings says
Apple pie & ice cream
Jo Hutchings says
My favourite dessert is Banoffee Pie.
Diana says
That's a very beautiful cheesecake Lucy! I love how you decorated it with flowers on top 🙂 And thanks for linking to my NY baked cheesecake which also happens to be my favourite dessert! x
claire says
My favourite "special" dessert as a child was raspberry pavlova. My grandma would buy one specially for me every christmas. Vanilla ice cream* for day-to-day, in a ramekin with a stupidly thick layer of chocolate Magic Shell over the top to seal, that was returned to the freezer to set hard fully (it was about 1cm thick!).
*favourite ice cream flavour though was, unsurprisingly, raspberry pavlova. Possibly still is, or strawberry cheesecake flavour HD/ B&J.
Now, my favourite is cheesecake. But baked NY-style all the way. Thin base, please! But I'd need it next to a boozy trifle, please (No.Jelly.��). So I know trifle and custard still exists in the world and all is thus not completely broken.
Lucy Parissi says
I love baked NY cheesecake. Prefer to have it at a deli in New York though… so perhaps I should learn how to make it!
Jessica Powell says
I love whippy ice cream 🙂
peter campbell says
profiteroles
Natalie Crossan says
ice cream 😀
Anonymous says
love cheesecake nom
lisa ann tebbutt
Rebecca says
So super pretty Lucy.
Laura Nice says
chocolate fudge cake 🙂
Kate Hackworthy says
I always loved my mum's pear and ricotta cake