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No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake
  • blend
  • cook
  • mix
  • eat
  • PREP
    25 mins
  • SERVES
    8

Ingredients

Crust
  • 1 1/2 cups Arrowroot biscuits
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
Filling
  • 250g cream cheese, room temperature
  • 1 3/4 cups Rokeby Farms Blueberry Probiotic Milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 gelatine sachet
Blueberry Compote
  • 1 1/2 cups blueberries (1/2 cup set aside)
  • 1/3 cup granulated sugar
  • 2 tsp lemon juice

Method

  1. Grease a 6cm-deep, 20cm-round (base) pan. Process biscuits until mixture resembles fine breadcrumbs. Add sugar and butter and process until just combined. Press mixture in base of pan. Refrigerate for 20 minutes or until firm.
  2. Mix cream cheese, probiotic milk, sugar, vanilla, gelatine mixture (prepared as per packet instructions) until smooth.
  3. For the blueberry compote, combine all ingredients into saucepan and simmer on medium heat for 6 minutes. Set aside to cool.
  4. Pour mixture into prepared pan. Dollop cooled blueberry compote over mixture and swirl with a knife tip. Cover, refrigerate overnight.
  5. Remove cheesecake from pan and transfer to a plate. Sprinkle remaining blueberries over cheesecake. Enjoy!

Watch how to make it…

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