No-bake blueberry cheesecake

• Digestive biscuits200g g
• unsalted butter↗60g g

  melted

• vanilla extract↗½ tsp tsp
• mascarpone↗500g g
• lemons↗2

  zest of 1, both juiced

• condensed milk↗350g g
• blueberries↗500g g
• mint leaves↗

  for garnish

Step-by-step instructions

1. 1

   Using a rolling pin, crush the biscuits into coarse crumbs. Add the melted butter and vanilla extract and mix. The mixture should have a wet‑sand consistency. Set aside a large handful for garnish and evenly spread the rest on the bottom of a 28 cm springform pan. Refrigerate to set for 30 minutes.

2. 2

   Using an electric mixer or a hand whisk, beat the mascarpone, condensed milk, lemon juice and zest together. Set aside.

3. 3

   Remove the biscuit base from the fridge and sprinkle with ¼ of the blueberries, then spread the mascarpone mixture. Lift the pan and tap the sides a few times so the blueberries settle. Add the remaining blueberries, mint leaves, and biscuit crumbs. Chill for 2‑3 hours until set. This recipe was provided by Moje Gotowane and has not been retested by us.