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An easy, colourful, decadent and no-bake chilled blueberry cheesecake
27 April 2017
Category : Recipes
Simmi Sareen’s winning recipe for the Holi contest is gorgeous, easy-to-make and super delicious. This no-bake blueberry cheesecake ticks off all the boxes for a must-try dessert. This fruity delight can quickly be put together – the hardest part of making it is waiting for it to set in the refrigerator !
Recipe and Image source: Simmi Sareen
The biscuit base
Blueberry Greek yoghurt
1 package or 80g
Fruits of your choice
To make the biscuit base, break each cookie into 3-4 pieces. Drop them in a plastic bag and gently whack it with a rolling pin to turn them into crumbs. Heat the butter until just melted and pour on the crumbs. Mix well. Spread this mixture evenly in a 3-inch tart tin to make the base. Put the tin in the fridge for at least an hour to harden. At the same time, take the cream cheese out of the fridge to soften.
After an hour, whisk the cream cheese and caster sugar until well blended. Add the blueberry yoghurt and keep whisking until you have a smooth mixture. Pour this on the biscuit base, making it as even as possible. Let it set in the fridge for a few hours or overnight.
Top the cheesecake with a colourful mixture of chopped fruits just before serving. You could use figs, pomegranate, strawberries, grapes and cape gooseberries.
Let us know how you’d add your own twist to it.
The genesis of Vikhroli Cucina was the result of the Godrej vision to bring all its brands operating in the food category together. The aim was to create an ecosystem where chefs, bloggers, influencers, food lovers and others can collaborate to engage, exchange new ideas, gain insights and make new connections with each other.
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