This gorgeous no-bake Blueberry & Lime Cheesecake is the answer to all your dessert problems! It’s not too sweet, has gorgeous notes of citrus, delicious blueberries, and a speculoos cookie crust! Everything about this cheesecake is amazing. From the nutty crust to the lighter-than-air cheesecake. What are you waiting for? Make it and dig into your very own slice!
My favorite thing about this Blueberry & Lime Cheesecake is that it’s easy to make, you don’t need to turn on your oven and it’s packed full of delicious blueberries! I’m not really even a fan of fruit. I like bananas, I sometimes eat watermelon (although I mostly can’t be bothered cutting it up) and I eat apples too. I’m not a fan of berries, but blueberries, stewed, and top of a cheesecake-like this are just magical.
It’s gorgeous. To me, there’s something really magical about blueberries in desserts. I don’t like them in their fresh state. I find them not that flavourful, but when baked and couple with lemon… Ugh! So yum!
Tips for the cake
- Straining the blueberries of their juices once cooked is important. Especially since you’ll be adding some in the middle of the cheesecake so make sure you don’t skip this step!
- Chilling the cheesecake in the fridge is so important so this is definitely a make-ahead-of-time dessert. The beauty is it’s so easy to make! Once you’ve made it I would recommend chilling for the full 4 hours. But overnight is best.
For the base
- 100 g | 3.5oz unsalted butter melted
- 250 g | 9oz digestive or caramel Lotus biscuits
For the topping
- 1 tbsp lime juice
- 2 tbsp sugar
- 100 g | 3.5oz fresh blueberries
For the filling
- grated zest of 1 lime
- 300 g | 10oz sour cream
- 8 tbsp hot water check instructions on gelatine package
- 1 tsp lime oil extract
- 500 g | 1lb 2oz full-fat cream cheese
- 100 g | 3.5oz sugar
- 12 g | 1/4oz | 1 sachet powdered gelatine
- Lightly grease a 23cm (9in) springform tin and line the bottom and sides of with greaseproof paper.
- Pulse the biscuits in a food processor until you have fine crumbs.
- Gradually add the melted butter until the mixture holds together if pressed between your fingers.
- Tip the crumb mixture in the tin and press down to create an even base. Chill until needed.
- For the topping, put the blueberries, sugar and lime juice in a small pot and stir gently over medium-low heat until the blueberries start to release their juices.
- Remove from the heat and cool down.
- Put the hot water in a small bowl and sprinkle the powdered gelatine over the top.
- Let it swell and then vigorously mix together until the gelatine dissolves. Set aside.
- Put the cream cheese in a large bowl and mix in the sugar using a hand whisk.
- This can also be done in a stand mixer but I found it made the filling a bit watery.
- Fold in the sour cream and then mix in the gelatine.
- Spread the filling over the base and chill for 10 minutes.
- Spoon the blueberries over the top of the cheesecake, reserving their juices.
- Place the cheesecake in the fridge overnight.
- When you are ready to serve, gently release the springform tin and transfer the cheesecake on a suitable plate.
- Serve with the reserved blueberry syrup spooned over the top and sprinkle with some grated lime zest.
I tried to make this into a blueberry-mango cheesecake which is why the photos look a little yellow. I left the mango out of the recipe posted here as you could not taste it and it made the cheesecake a little soft-set.