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No-bake blueberry and honey cheesecake tart
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Prep Time:
175 minutes
Cook Time:
Total Time:
175 minutes
Wow your loved ones with a decadent no-bake blueberry honey cheesecake tart!
Ingredients:
  • 250g Granita biscuits
  • 90g butter, melted
  • 40.00 gm boiling water
  • 6.00 gm gelatine powder
  • 250g cream cheese, softened
  • 115g honey
  • 5.30 gm lemon juice
  • 4.40 gm vanilla extract
  • 125ml thickened cream
  • 250g blueberries
  • 90g honey
  • 35g pistachio
Instructions:
  • Pulse biscuits in a food processor to make crumbs. Add butter and pulse until mixed. Press the mixture into a 2cm-deep, 23cm round loose-bottomed tart pan. Refrigerate for 30 minutes.
  • In a small bowl, pour 2 tablespoons of boiling water over gelatine. Whisk with a fork until completely dissolved. Let it cool for 5 minutes.
  • Beat cream cheese, honey, lemon juice, and vanilla with an electric mixer for 5 minutes until light and fluffy. Incorporate cream and beat for 2 minutes until slightly thickened. Slowly add gelatin mixture with the mixer running. Gently fold in half of the blueberries. Pour the mixture onto the biscuit base and refrigerate for 2 hours until firm.
  • Gently lift the cheesecake out of the pan. Scatter the remaining blueberries on top, drizzle with extra honey, and finish by sprinkling with pistachios.

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