Blueberry White Chocolate Cake
A no-bake blueberry and white chocolate cheesecake on a buttery biscuit base, finished with crumbled meringue for crunch — comes together in minutes, then sets in the fridge.
Ingredients
Biscuit base
- 75 g butter
- 200 g light biscuits Digestive
Filling
- 1 dl heavy cream
- 200 g cream cheese
- 200 g blueberries drain well if using frozen blueberries
- 150 g white chocolate
- 50 g meringue for decoration
- fresh thyme for decoration can be left out
Instructions
- Put the biscuits in a blender. Melt the butter in a saucepan or in the microwave. Be careful not to burn it.
- Grind the biscuits into crumbs and pour into a bowl. Add the melted butter and mix with a spoon until smooth.
- Also melt the white chocolate. You can do this in the same pan where you melted the butter.
- Whip the cream. Combine the white chocolate and cream cheese. Mix until smooth. Stir in the whipped cream as well.
- Pour in the blueberries and turn a few times. There may be streaks in the cake batter, so don't overmix.
- Flatten the cookie dough into the bottom of a small loose pan. Spoon the white chocolate filling on top and smooth well.
- Cover with cling film and leave the cake to set in the fridge for a couple of hours.
- Cut into serving pieces and garnish with crumbled meringue and thyme.
Notes
- Don't overmix once the blueberries go in — streaks look better and taste fresher than a fully blended filling.
- Drain frozen blueberries thoroughly before adding them, or the filling won't set properly.
- A loose-bottomed or springform pan makes unmolding the cake much easier than a regular tin.
- Crumble the meringue just before serving so it stays crisp instead of softening in the fridge.
Nutrition
Calories: 465kcalCarbohydrates: 39gProtein: 5gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 63mgSodium: 248mgPotassium: 142mgFiber: 1gSugar: 27gVitamin A: 794IUVitamin C: 3mgCalcium: 77mgIron: 1mg
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