Jubilee No-bake Cheesecake
Well I couldn’t let talk of picnics this summer go by without sharing a pudding with you. Especially when it’s in a rather patriotic red, white and blue.
These individual no bake cheesecakes are just the ticket; quick, yummy and require very little effort.
I decided to make mine in nutella jars. Do you keep yours? If you hang on to the lids as well then they become the perfect transportable container for all kinds of treats. Though tumblers work just as well, I had to use one as I ran out of jars.
What I will say here is do feel free to reduce the amount of blueberries. We love them so I was rather excessive – plus they were on offer at the time so it seemed daft not to indulge – but there’s really no reason why the top should be covered.
If you were making these for adults only, then how about adding a splash of raspberry liquor when you’re whizzing up the berries?
Makes 6 nutella jar/tumbler sized individual cheesecakes. Or one larger one!
For the base
100g digestive biscuits
50g melted butter
For the raspberry layer
2 tbsps icing sugar
For the cheesecake
300g full fat cream cheese
120ml double cream
5 tbsps icing sugar
Start with the base. Blitz the digestive biscuits in a food processor until they are reduced to crumbs. Alternatively pop them in a bag and bash with a rolling pin! Add the melted butter, mix to combine and divide between the jars. Chill in the fridge.
Place the raspberries and 2 tablespoons of icing sugar in a food processor and blend until smooth. Divide between the jars and chill again whilst you make the cheesecake.
Beat the cream cheese, cream and icing sugar together until smooth. Divide between the jars and smooth the surface with the back of a teaspoon. Top with the blueberries and chill until needed.
These are happy to be made the day before and left in the fridge until needed.