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5 from 1 vote

No-Bake Blueberry Lime Cheesecake and Step by Step Desserts book giveaway

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.
Prep Time8 hrs 20 mins
Total Time8 hrs 20 mins
Course: Chilled Cheesecake
Servings: 10 -12 slices
Author: Lucy Parissi | Supergolden Bakes

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
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  • 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.

Notes

I tried to make this into a blueberry-mango cheesecake which is why the photos look a little yellow. I left the mango out of the recipe posted here as you could not taste it and it made the cheesecake a little soft-set.