No-Bake Blueberry Swirl Cheesecake – Guest post for Ashee’s Cookbook

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A request for guest posts always excite me. I don’t know why, but I love the feeling of being asked for a guest post. It feels like a virtual invitation to their home, and I always love visiting homes, that you know you will feel great as a guest. πŸ™‚ Thank you Asheera for your warm invitation… πŸ™‚

 

Since my parents were around, I did ask her some time to work on her post, so when I got free, the first thing I did was to see what I can give her. My mood for cooking is just slowly starting to kick in but I didn’t want to delay her. That is when my eyes fell on this lovely and pretty looking cheesecake that I had made sometime ago when the whole family was around. I have hardcore cheesecake lovers in the family and whatever cheesecakes are there on the blog are only because of them. Even though I love them, the thought of making a big one and having it all by myself when I am worried about my ever increasing weight, just puts me off. When there is a big gang, then it is easier to share the calories, isn’t it? πŸ˜‰ So this “No Bake Blueberry Swirl Cheesecake” is what goes off to her space.

 

I am glad that I contribute to the first blueberry recipe on the blog, and she said she loves the fruit too. I am really glad with my selection. πŸ™‚ To read more of the post and the recipe, do hop on to Ashee’s space here. Hope you enjoy the read… πŸ™‚

 

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No-Bake Blueberry Swirl Cheesecake

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Author Rafeeda

Ingredients

  • FOR BLUEBERRY COMPOTE:
  • 1 box 125gm blueberries
  • 2 tbsp sugar
  • 1 tsp lime juice
  • FOR CHEESECAKE:
  • 10 biscoff lotus cookies
  • 50 gm melted butter
  • 1 cup whipping cream
  • 1 pack 200gm Philadelphia cream cheese
  • 1/4 cup sugar
  • A pinch of salt
  • 1 tsp vanilla extract

Instructions

  • First we will prepare the compote. Mix the blueberries, sugar and lime juice and let stand the mixture for 15 minutes.
  • Cook on low flame, till the blueberries literally melt and become shapeless. Keep pounding with your stirrer to make the mixture look squishy.
  • Once the mixture looks almost like jam and little dry, switch off the flame and allow to cool completely.
  • Keep ready a 23 inch spring-foam pan. Line the base with parchment paper.
  • Crush the cookies till powdery. Add in the melted butter and mix well. Spread on the base of the pan. Set aside.
  • In a large bowl, whip the cream till almost stiff peaks. When you lift your beater, the cream will stand up without folding down.
  • In another bowl, whip the cheese, sugar, salt and vanilla till just combined. Add this into the whipped cream.
  • Using a spatula, fold the mixture till well combined. Do not over-mix since you don’t want to deflate the cream and want to only mix in the ingredients.
  • Spread onto the prepared base evenly. Allow to set in the fridge for an hour.
  • Pull out, drop spoonfuls of the compote and draw patters to make it look like a swirl. Cover and put back into the fridge for another hour or till well set.
  • For serving, detach the outer side of the spring-foam pan. Cut with a knife dipped in hot water for neat slices. Serve cold as dessert!

Notes

You can use digestive biscuits instead of Lotus. 5-6 of them will do.
You can use any berries to make the compote.

 

Join the Conversation

  1. Cheesecake is always good and even better when paired with my favourite berry.

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  2. The cake and the fork are made for each other!!LOL!!

    1. Rafeeda AR Author says:

      Haha… the blogger symptoms! Thank you so much Ria…

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