No-bake blueberry cheesecake with almond crumble

45 minutes



  • 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

  • 450g of blueberries
  • 2 tbsp of water
  • 2 tbsp of honey
  • 1/2 orange, zested


Preheat the oven to 180°C/gas mark 4
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
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
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
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!