No-bake cheesecake with blueberry coulis

No-bake cheesecake with blueberry coulis

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  • 6
  • Easy
  • 20 minutes, plus overnight chilling time
  • 5 minutes
  • Woolworths Simonsig Chenin Blanc


  • 500 g Woolworths Flavourburst™ blueberries
  • 2 T sugar
  • 1⁄2 cup orange juice
  • 1 x 200 g packet Tennis biscuits, crumbled
  • 4 T coconut oil, melted
  • For the filling:
  • 2 x 250 g tubs smooth cream cheese, at room temperature
  • 1 x 385 g can condensed milk
  • 1 cup cream
  • 2 T lemon juice

Cooking Instructions

1. Place the blueberries, sugar and orange juice in a large saucepan over a medium-high heat and stir to combine. Reduce the heat and simmer, stirring occasionally, until the berries are soft. Remove from the heat and cool to room temperature.
2. Combine the Tennis biscuits and coconut oil. Press the mixture into the bottom of a 20–23 cm round baking tin.
3. To make the filling, beat the cream cheese and condensed milk together until smooth. Add the cream and lemon juice and mix until smooth.
4. Pour the cream cheese mixture into the tin and smooth the top using the back of a spoon. Pour over the blueberry mixture. Chill overnight.

Find more cheesecake recipes here.

Mogau Seshoene Recipe by: Mogau Seshoene
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Mogau Seshoene, AKA The Lazy Makoti is a cookbook author and TV star.

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    Elizabeth Grieve
    November 21, 2021

    Please take this recipe down, it doesn’t work! I know because I’ve spent the last 45 mins rescuing this disaster for my dinner party today – thank goodness I have enough experience to know what to do. Either include gelatin in this recipe or remove it.