Brighten up the spring season with this simple no-bake cheesecake that requires minimal effort. Cooking and baking doesn't need to be difficult, especially when you're craving a sweet treat. Irish chef and TV star Donal Skehan recently shared one of his most popular cheesecake recipes that's perfect for spring.
It's a recipe that he goes back to time and time again, describing it as a trusted old friend. What's even better is that it needs minimal effort and absolutely no time in the oven whatsoever.
In a recent TikTok video, Donal said: "You know those recipes that you come back to time and time again? Like a trusted old friend that's never gonna let you down. Well this blueberry and white chocolate cheesecake is exactly one of those. No-bake; it takes very little effort, and most importantly, it sets up in the fridge while you get on with anything else, so it makes it an ideal one to make for special occasions. Because as they say in the infomercials, you can set it and forget it, and that's exactly what this cheesecake does."
This cheesecake has a crumbly biscuit base, which just needs to be set in the fridge. To give the cheesecake a fruity twist, Donal opts for blueberries, as they have come into season. He continued: "The beauty of this recipe is that, of course, you have a classic no-bake cheesecake mixture that can be transformed with raspberries or any summer fruit you fancy, or even some caramel swirled through. But for me it's the combination of the white chocolate and the blueberries, and then that mascarpone cheese that really makes this a spectacular dessert."
Donal's video has been viewed over 2,707 times, receiving 159 likes and five comments at the time of writing. Diana wrote: "Looks yummy." Marianne commented: "Definitely going to make this, thanks." So if you're looking for an easy cheesecake to whip up, here's how you can recreate Donal's recipe at home.
No-Bake Blueberry and White Chocolate Cheesecake
Ingredients
For the cheesecake:
- 200g plain digestive biscuits
- 100g butter
- 400g good-quality white chocolate, broken into pieces
- 250g full-fat cream cheese
- 250g mascarpone cheese
- 250ml double cream
- 250g blueberries
For the coulis:
- 150g blueberries
- Two tbsp icing sugar
- Juice of half a lemon
Method
Grease and line a 20cm (8in) non-stick springform cake tin. Bash the biscuits in a resealable bag with a rolling pin, or any other blunt instrument you can do serious damage with, until you have fine crumbs.
Melt the butter in a large saucepan over a medium heat then add the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of the springform tin and press down with the back of a spoon. Cover and place in the fridge to chill while you prepare the rest of the ingredients.
Place the white chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally.
Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the melted white chocolate and lastly fold in most of the blueberries, holding a few back to serve. Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least two to three hours.
When almost ready to serve, make the coulis. Add the blueberries, icing sugar and lemon juice to a small pan over a high heat. Bring to the boil, then turn down the temperature and simmer for five minutes until the blueberries are soft. Remove the cheesecake from the tin and serve in generous slices drizzled with the coulis and some extra blueberries.
