Homemade Blueberry Cheesecake

Mummy’s Fast & Easy

Happy Friday!
Today’s recipe is perfect for a sweet Friday treat – homemade blueberry cheesecake – creamy, fruity and fresh!
It’s surprisingly light and there’s just a tiny amount of sugar.
The rest of it is mascarpone, sour cream, biscuits and butter for the bottom and of course, fresh blueberries!
Oh, and did I mention it’s a no bake cheesecake so it’s ready in just a few minutes!
It’s definitely a hit in my family!

Here’s what you need.
Mummy’s Fast & Easy
  • 400g/0.8lb fresh blueberries
  • 500g/1lb ¬†Mascarpone
  • 200g/7oz sour cream
  • 150g/5oz powder sugar
  • 300g/10oz digestive biscuits, crushed
  • 100g/3.5oz butter, melted
  • fresh mint for decoration

Mummy’s Fast & Easy
  1. To prepare the biscuit layer – combine the biscuits with the butter and layer them on a cake tin with loose bottom.
  2. Refrigerate for 30 minutes.
  3. In  a bowl, whip the Mascarpone and sour cream. Add the sugar and 300g/10oz of the blueberries.Use a blender and work the mixture until a smooth purple consistency.
  4. Pour the cheesecake mixture onto the biscuit layer and smooth the surface.
  5. Decorate with the rest of the blueberries and mint leaves.

Mummy’s Fast & Easy
Tip: Try the same recipe but with raspberries instead of the blueberries!