No-bake berry cheesecake
What would you get if you combined cream cheese and condensed milk, and throw in lots of fresh berries? This no-bake berry cheesecake, that’s what. Yes, that’s right: a no-bake cheesecake. It’s a wonderful thing.
No-bake berry cheesecake
Ingredients:
- Tennis biscuits: 200 g
- Butter: ⅓ cup
- Blueberries: 100 g, plus extra to garnish
- Lemon: ½, juiced
- Sugar: 2 tablespoons
- Strawberries, to garnish
- Raspberries, to garnish
- Plums: 2, halved, to garnish
- For the filling:
- Plain full cream cream cheese: 2 x 250 g tubs
- Full cream sweetened condensed milk: 190 g
- Lemon: 1, zested
Method:
- Grease a round 24 cm loose-bottomed tart tin with a little oil.
- Place the biscuits in a food processor and blitz until fine, or crush in a bag. Transfer to a bowl and mix in the butter.
- Press the biscuit mixture firmly into the greased tart tin, and up the sides. Chill for 20 minutes.
- To make the filling, beat the cream cheese until smooth and gradually add the condensed milk. Mix until well incorporated. Fold in the lemon zest.
- Spoon the filling evenly into the tart tin. Chill for 1 hour.
- Place the blueberries, lemon juice and sugar in a saucepan over a medium to high heat and cook for 5 minutes, or until soft and juicy.
- When ready to serve, remove the cheesecake from the fridge and gently push it out of the tin. Garnish with the glazed blueberries, berries and plums.