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No-bake blueberry cheesecake
No-bake blueberry cheesecake
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Prep Time:
100 minutes
Cook Time:
5 minutes
Total Time:
105 minutes
No-bake blueberry lavender cheesecake - elegant and effortless dessert.
Ingredients:
  • 250g shortbread biscuits
  • 80g unsalted butter, melted
  • 250g softened cream cheese
  • 400g mascarpone
  • 40.00 ml lavender sugar (see notes)
  • 80g jam
  • 300g blueberries
  • 2.50 gm arrowroot
Instructions:
  • Pulse shortbread in a food processor until finely ground. Add butter and pulse until combined. Press mixture into a 35cm x 11cm tart pan and refrigerate for 15 minutes or until set.
  • Combine cream cheese, mascarpone, and 1 tablespoon of lavender sugar using electric beaters until smooth. Spread the mixture in the pan and refrigerate for 1 hour until firm.
  • In a saucepan over medium heat, combine the jam, half of the blueberries, 1 tablespoon of sugar, and 2 tablespoons of water. Cook while stirring for 2-3 minutes until the blueberries begin to burst. Add in the rest of the blueberries. In a small bowl, mix the arrowroot with a bit of cold water, then stir it into the mixture. Cook for another 30 seconds until the sauce thickens. Remove from heat and let it cool completely.
  • Unmold the cake and drizzle with the blueberry sauce before serving.

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