Easy, No-Bake Lemon Blueberry Cheesecake For Two

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Easy, no-bake lemon blueberry cheesecake ingredients

Easy, no bake lemon blueberry cheesecake

Easy, no bake lemon blueberry cheesecake for two

Lemon blueberry cheesecake

Easy, No-Bake Lemon Blueberry Cheesecake For Two

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A delectable, no-bake tangy lemon cheesecake with blueberry topping and biscuit base that just serves two people – the ideal easy-to-make dessert for Valentine’s Day!

Valentine’s Day is fast approaching and while all things chocolate may be the the official order of the day, there are plenty of non-chocolatey options out there that are well worth a try too. This easy, no-bake lemon blueberry cheesecake for two should be top of the list as it makes the perfect end to a romantic, home-cooked three course meal and best of all is deceptively simple to prepare.

It takes just minutes to put together and can be made in advance so that you aren’t rushing around in the kitchen instead of enjoying your meal. The cheesecake layer is incredibly light, almost like a mousse, which means that it is the perfect dessert to end a meal on – it is sweet, creamy and delicious but doesn’t leave you feeling overly stuffed. It is made simply by whisking together heavy cream, condensed milk, cream cheese and lemon zest and juice, it couldn’t be easier! Paired with a crumbly biscuit base and a layer of blueberry compote this is one heavenly dessert that is sure to impress that special someone!

Here’s what you’ll need:

• 3 Digestive biscuits/Graham crackers
• 1 Tbsp butter, melted
• 3 Tbsp heavy whipping cream
• 1/3 cup + 1 Tbsp full fat condensed milk
• 2 oz full fat cream cheese
• finely grated zest and juice of 1 lemon
• 1 cup frozen or fresh blueberries
• 1 1/2 Tbsp sugar
• 2 tsp lemon juice
• 1 tsp cornstarch
• 2 Tbsp water (plus more as needed)

1. Crush the Digestive biscuits/Graham crackers to fine crumbs (you can do this in a food processor if you like). Stir in the melted butter so that the mixture resembles wet sand.

2. Divide the crumbs between two glasses, jars or bowls and press down gently, no need to pack it down too firmly though. Place in the refrigerator.

3. Whisk together the cream, condensed milk, cream cheese and lemon zest in a bowl until smooth.

4. Gradually whisk in the lemon juice then continue to whisk until the mixture thickens.

5. Divide the mixture between the two glasses, level the surface and place in the refrigerator for at least a couple of hours (or overnight) until set.

6. Meanwhile make the blueberry compote. Place the blueberries, sugar and lemon juice in a saucepan. Gradually stir the water into the cornstarch until smooth and add to the pan.

7. Place over a medium heat and bring up to a simmer. Cook for about five minutes, stirring regularly, until the sauce has thickened and the blueberries are soft, add a splash more water if it seems too dry. Remove from the heat and set aside to cool completely; cover and refrigerate until needed.

8. Just before serving, divide the blueberry compote between the two glasses and dig in!

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Yield: 2

Easy, No-Bake Lemon Blueberry Cheesecake For Two

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A delectable, no-bake tangy lemon cheesecake with blueberry topping and biscuit base that just serves two people – the ideal easy-to-make dessert for Valentine’s Day!

Prep Time 30 minutes

Additional Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 3 Digestive biscuits/Graham crackers
• 1 Tbsp butter, melted
• 3 Tbsp heavy whipping cream
• 1/3 cup + 1 Tbsp full fat condensed milk
• 2 oz full fat cream cheese
• finely grated zest and juice of 1 lemon
• 1 cup frozen or fresh blueberries
• 1 1/2 Tbsp sugar
• 2 tsp lemon juice
• 1 tsp cornstarch
• 2 Tbsp water (plus more as needed)

Instructions

1. Crush the Digestive biscuits/Graham crackers to fine crumbs (you can do this in a food processor if you like). Stir in the melted butter so that the mixture resembles wet sand.
2. Divide the crumbs between two glasses, jars or bowls and press down gently, no need to pack it down too firmly though. Place in the refrigerator.
3. Whisk together the cream, condensed milk, cream cheese and lemon zest in a bowl until smooth.
4. Gradually whisk in the lemon juice then continue to whisk until the mixture thickens.
5. Divide the mixture between the two glasses, level the surface and place in the refrigerator for at least a couple of hours (or overnight) until set.
6. Meanwhile make the blueberry compote. Place the blueberries, sugar and lemon juice in a saucepan. Gradually stir the water into the cornstarch until smooth and add to the pan.
7. Place over a medium heat and bring up to a simmer. Cook for about five minutes, stirring regularly, until the sauce has thickened and the blueberries are soft, add a splash more water if it seems too dry. Remove from the heat and set aside to cool completely; cover and refrigerate until needed.
8. Just before serving, divide the blueberry compote between the two glasses and dig in!

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 505Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 75mgSodium: 259mgCarbohydrates: 54gFiber: 3gSugar: 36gProtein: 6g