No-bake cheesecake with blueberry coulis
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- Mogau Seshoene
- 6
- Easy
- 20 minutes, plus overnight chilling time
- 5 minutes
- Woolworths Simonsig Chenin Blanc
Ingredients
- 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.
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.