No-bake blueberry cheesecake with almond crumble

When you just don't have the time or energy to mess around with over-complicated desserts, a simple no-bake Blueberry cheesecake is a make-ahead wonder.

First published in 2015

No-bake cheesecakes are exceptionally easy to make and require very few simple ingredients. I love making cheesecake as soon as Spring starts and the sun makes its first appearances. This cheesecake is light, refreshing and packed with fruits.

You can choose to make a large cheesecake or small individual pots, the second being my favourite choice. Individual cheesecakes are incredibly cute, and if you're getting ready an early spring picnic, like me, they're also the answer for a totally mess-free dessert to bring along. When I'm not busy organising picnics, I'm probably cooking for a dinner party, and these showstopper cheesecakes never fail to impress my guests, and deliver an elegant dessert to serve after dinner.

To make these mini cheesecakes, I've used Italian ricotta cheese. I cannot stress enough the importance of choosing the right cheese, and processed cream cheese is not right. Instead, go for organic ricotta, which is one of the lightest and healthiest cheeses on earth, and happens to be absolutely delicious!

These beautiful and yummy no-bake blueberry cheesecakes promise to be a real hit at your next party!

Ingredients

Metric

Imperial

Crumble

  • 100g of butter, melted
  • 250g of almond flour
  • 2 tbsp of sugar

Ricotta filling

  • 500g of ricotta, well-drained
  • 5 tbsp of sugar
  • 1 orange, zested
  • 1 lime, zested
  • 1/2 vanilla pod, seeds scraped

Blueberry compote

Method

1
Preheat the oven to 180°C/gas mark 4
2
For the crumble, mix together the melted butter, almond flour and sugar. Tip the mixture into a cake tin or baking tray lined with parchment and press firmly down into the base to create an even layer. Bake in the oven for 10 minutes, then allow to cool and break into crumbs
3
For the ricotta filling, place the ricotta in a large bowl and mix with a hand blender until smooth and creamy. Add in the orange and lime zest, sugar and vanilla seeds, and mix through until combined. Refrigerate until ready to use
4
Now make the blueberry compote. In a small saucepan, cook half of the berries, a little sugar, water and orange juice for 5 minutes. Add the rest of the blueberries and cook for 5 more minutes, stirring frequently. Allow to cool before serving
5
In small glasses or pots, start to layer all the ingredients. Alternate layers of crumble, ricotta and blueberry for 2/3 of the glass, decorate with extra blueberries and serve immediately. Alternatively, refrigerate until ready to serve. Enjoy!
First published in 2015

Originally from Italy, Andrea is the food blogger behind the popular blog thepetitecook.com.

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