Unbaked Blueberry Cheesecake

PREP TIME: 45min



  • 400g plain digestive biscuits

  • 140g butter, melted

  • 60ml thickened cream

  • 500g cream cheese

  • ½ cup caster sugar

  • 2tbsp gelatine

  • 1/2 cup lemon juice

  • 500g blueberries


  • Step 1: Grease a 24cm springform pan.

  • Step 2: Place biscuits in a food processor and process into a fine crumb. 

  • Step 3: Place biscuit crumb and melted butter into a large mixing bowl. Stir together to combine.

  • Step 4: Press biscuit mixture into the bottom of the cake pan to form a biscuit base. 

  • Step 5: Chill base in refrigerator for 30 minutes. 

  • Step 6: In a large mixing bowl, beat cream cheese, sugar and lemon juice.

  • Step 7: Slowly add cream whilst continuing to beat. 

  • Step 8: Dissolve gelatine in water and gradually add to cake mixture. Mix all ingredients together well. 

  • Step 9: Pour cake mixture into the cake pan on top of the biscuit base. 

  • Step 10: Refrigerate cheesecake for 3 hours or until sets. 

  • Step 11: Top with blueberries and continue to refrigerate until ready to serve.