A delicious, indulgent, no-bake cheesecake made with clotted cream and fresh fruit.
Perfect for that special occasion.
An indulgent Dessert
This recipe is an adaptation of the cheesecake we used to make in the pub.
I have put a blueberry topping on this one, but this could be replaced with fresh strawberries which works really well, giving that strawberries and cream twist to the recipe.
The Recipe
Blueberry Clotted Cream Cheesecake
A delicious, indulgent, no-bake cheesecake made with clotted cream and fresh fruit
Ingredients
Biscuit Base
- 150 g digestive biscuits Crushed
- 25 g castor sugar
- 75 g butter melted
Cheesecake topping
- 225 g cream cheese full fat
- 125 g clotted cream
- 125 g castor sugar
- 250 ml double cream
- 0.5 tsp vanilla essence
Topping
- 200 g blueberries
- 25 g castor sugar
Instructions
Biscuit Base
- Crush the biscuits to make a crumb. In a large bowl use the end of a rolling pin to crush them and then pass through a collander to remove the larger pieces. You can use a food processor, but this will give a fine crumb and I prefer it to be a little coarser.
- Mix in the castor sugar.
- Add the melted butter and mix well.
- Press into a mold.
- Place in the fridge to set.
Cheesecake Mix
- Whip the cream to stiff peaks, put to one side.
- In a separate bowl mix the clotted cream, castor sugar and cream cheese. Make sure they are well mixed.
- Add vanilla essence.
- Fold in the whipped cream.
- Spread on top of the biscuit base, pressing into the corners to avoid air pockets.
- Place in the fridge to set.
Fruit Topping
- Heat blueberries with the sugar in a small pan until the berries burst and you have a syrupy berry mix.
- Allow to cool.
- Spread over the cheesecake and place in the fridge until required.
Hope You Enjoy!
Please leave me a comment!
