Rich and smooth blueberry cheesecakes with a sweet and firm digestive biscuit (the UK's version of graham crackers) crumb base and a sharp blueberry sauce topping.
Normally I am more of a no-bake cheesecake kind of girl but I had cream cheese and eggs to use up and two hungry treats wanting some lunchbox treats!
After a bit of recipe hunting online I finally found one on the BBC that was quick, simple and easy to adapt. I loved making these cheesecakes so much, I ended up making it twice in three days! With these blueberry cheesecakes I made three types to experiment. Firstly, pictured, a plain cheesecake with blueberry sauce topping. The second, as well as the sauce on top I added some blueberries into the cheesecake mixture before baking, as expected it didn't look as pretty with the juices seeping out the sides but it tasted the best. The third was the same as the second but with a gluten free digestive biscuit base so I could eat them too. They were amazing!
Like I already mentioned, this recipe is great to adapt, the original used raspberries but they are imported this time of the year in my vountry so don't taste as nice so used blueberries. The other time I baked these I swirled in some raspberry jam. As well as changing the cheesecake flavour to chocolate, honey, mint, banana, etc etc you can also change the base for an oreo or ginger kind depending on the cheesecake and topping flavour. Basically just like with no-bake cheesecake, the possibilities are endless, menaing you will never get bored of this basic recipe!
Cheesecake recipe from the BBC: www.bbc.co.uk/food/recipes/ras…
Blueberry Sauce Recipe: