Blueberry no-bake cheesecake

This is an easy, light fruit-packed dessert for any occasion

Ingredients

• 200 g digestive biscuits
• 60 g unsalted butter, melted
• 0.5 tsp vanilla extract
• 500 g mascarpone
• 2 lemons, 1 zested, both juiced
• 350 g condensed milk
• 500 g blueberries
• mint leaves to decorate

Steps

1. Using a rolling pin, crush the biscuits into rough crumbs. Add the melted butter and vanilla extract and mix to combine. It should have the consistency of wet sand. Reserve a large handful for decorating and smooth the rest onto the base of a 28cm springform tin. Leave it to firm up in the fridge for 30 mins.
2. Using electric beaters or a hand whisk, whisk together the mascarpone, condensed milk, lemon juice and zest. Set aside.
3. Remove the biscuit base from the fridge and pour over ¼ of the blueberries, then top with the mascarpone mixture. Lift the tin and tap it on the side a few times to coat the blueberries. Top with the remaining blueberries, mint and biscuit crumbs. Chill for 2-3 hrs until firm. This recipe has been provided by Moje Gotowane and not been re-tested by us.