• Home
  • About
  • Recipes
    • Baking
    • Meals
    • Breakfast
  • Advice
  • Product reviews
Type and hit ENTER
Instagram did not return a 200.
  • Home
  • About
  • Baking
  • Meals
  • Breakfast
  • Advice
  • Product reviews
  • Home
  • About
  • Recipes
    • Baking
    • Meals
    • Breakfast
  • Advice
  • Product reviews
Blueberry and white chocolate cheesecake
Share
gluten-free cheesecake
Baking

Blueberry and white chocolate cheesecake

February 14, 2016
-
Posted by Helen

I’m always looking for puddings that take the least time possible, so this no bake cheesecake is perfect for afternoon making and afternoon eating, there is simply nothing that can go wrong with it. Well, you could drop all your ingredients on the floor, but maybe just try not to do that?

I used a circular loose-bottomed 20cm cake tin.

Preparation time: 30-40 mins | Freezer time: 30 mins | Fridge time: 30 mins

Ready to eat in 2 hrs or 1 hr 30mins if you’re super speedy.

Ingredients

  • 100g white chocolate
  • 200g cream cheese
  • 150g digestive biscuits (I used Prewett’s digestives which are 150g exactly – it was meant to be)
  • 45g butter
  • 200g blueberries
  • 100g caster sugar
  • 120ml of double or whipping cream

Method

  1. Crush your digestive biscuits until they’re fine crumbs and mix with your melted butter.
  2. Press the crumb mixture into the tin even fairly even with the back of a spoon and put the tin in the fridge.
  3. Whilst you’re melting your chocolate, whisk the cream until it thickens. Once your chocolate has cold slightly mix into the cream.
  4. Beat your caster sugar and cream cheese together, fold your chocolate mixture into the same bowl.
  5. Soften roughly half the blueberries in a pan with about half an inch of water. (I added in some black raspberry liqueur, because, why not?), drain and add to the mixture.
  6. Pour the mixture into your tin, on top of your biscuit base.
  7. Freeze for around half an hour, or until it’s stopped wobbling once shaken.
  8. Place in fridge for a further half an hour.
  9. Use the rest of the blueberries to decorate your cake, or to eat if you’re bored of waiting for your cheesecake.
February 14, 2016
Email
3 Comments

Related Recipes

Other posts that you should not miss.
THE best gluten-free pancake recipe
Baking, Breakfast, Snacks

THE best gluten-free pancake recipe

March 5, 2018
-
Posted by Helen

Pancake Day has been and gone, but I am still having gluten-free pancakes on a regular basis. Why? …

Read More
March 5, 2018
Posted by Helen
Delicious Alchemy Vanilla cupcakes
Baking

Allergy and Free From Show 2015

November 9, 2015
-
Posted by Helen

On the 7th and 8th November, the Allergy and Free From Show arrived in Liverpool. Held at The …

Read More
November 9, 2015
Posted by Helen
gluten free gingerbread recipe
Baking, Feature, Snacks

Easy & delicious gluten free gingerbread recipe

December 10, 2017
-
Posted by Helen

Just the smell of gingerbread around the house at Christmas time is enough to get you feeling festive. That’s why …

Read More
December 10, 2017
Posted by Helen
← PREVIOUS RECIPE
Cheese Scones
NEXT RECIPE →
Sweet potato fries

3 Comments

on Blueberry and white chocolate cheesecake.
  1. Jo
    February 25, 2016 @ 9:55 pm
    -
    Reply

    Can’t wait to try this one!

  2. healthyjon
    October 2, 2016 @ 6:51 pm
    -
    Reply

    That looks so nice!

    • admin
      October 15, 2016 @ 5:08 pm
      -
      Reply

      Thanks 🙂

Leave a Comment

Your feedback is valuable for us. Your email will not be published.
Cancel Reply

Please wait...
Submit Comment

  • Home
  • About
  • Contact
© 2018 Glutenous Minimus.
Blueberry and white chocolate cheesecake - Glutenous Minimus | Gluten-free living by a Coeliac