No Bake Cheesecake with Blueberries
ready in 1 hr 25 min.
Butter a 20 cm|8" springform tin. Stir together the biscuit crumbs, melted butter and 2 tablespoons sugar. Press into the base of the tin and chill.
Beat the cream cheese with the remaining sugar and lemon juice.
Whisk the cream until thick and stir into the cream cheese mixture. Spoon over the biscuit base.
Cover with foil and freeze the cheesecake for 1 hour. Place in the refrigerator for 30 minutes before serving.
Heat the bluberries, water and sugar in a pan over a medium heat until the sugar has dissolved. Bring to a boil, reduce the heat and simmer gently until the blueberries have softened, but are still whole. Set aside to cool completely.
Slice the cheesecake and spoon the berries and juices over each slice.