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No bake, blueberry and white chocolate cheesecake. A creamy piece of deliciousness!

The Base
  • 2 1/2 oz or 75 g butter
  • 8 oz or 220 g Digestive Biscuits (cookies see below) or Honey Graham Crackers
The Filling
  • 7 oz fl or 200 ml fresh whipping cream
  • 7 oz or 200 g cream cheese room temperature
  • 3 1/2 oz or 200 g of Blueberries fresh or frozen
  • 3 1/2 oz or 100 g White Chocolate double this amount if you have a sweet tooth!
  • ***Hold back a handful of the blueberries for the top decoration

  1. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
  2. If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.
  3. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.
  4. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
  5. Lightly (vegetable) oil the base of your tin if using a large tin. if you are using rings, place them on a tin which has been lined with parchment paper. Transfer the digestives mixture to the baking pan.
  6. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan.
  7. Use the back of your hand and go along the edges pushing the mix down and compressing. Put in the freezer to set whilst you make the filling.
  8. If you are using frozen blueberries, dry them off after defrosting with kitchen paper. From the Blueberries quantity, take some out for decorating and set aside, then divide the rest into two equal portions. The first portion, puree them, and the second portion, leave whole.
  9. Place in a bowl the white chocolate, but hold one small piece back if you want to grate some on the top as decoration. Put in the microwave for 20 second intervals and melt until soft. **** Do not over heat so it becomes liquid as your chocolate will go horrible and grainy, hence melt in 20 second intervals until real soft but NOT liquid. Then set aside.
  10. Whip up the cream cheese until fluffy then add the fresh cream. Continue to whip until stiff. Add the melted chocolate and combine, then add all the pureed & whole blueberries, folding it into the whipped mixture.
  11. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking. Transfer to the tin and smooth the top over.
  12. Place in the fridge for 4 hours MINIMUM. You can speed up the chill time by placing in the freezer for a couple of hours.
  13. Decorate with a sprinkling of fresh blueberries and grated white chocolate and enjoy!
Source lovefoodies


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