Blueberry and Lemon Cheese-less Cheesecake

Whilst looking for vegan recipes on Pinterest last week, I came across a blueberry and lemon cheesecake on call-me-cupcake.blogpsot.co.uk. However, after using around £22 worth of coconut oil alone last week in my Peta Great Vegan Bake Off entry (see blog archives) I thought it was probably best for both my weighing scales AND my bank account if I just took the post as pinspiration (see what I did there?) and improvised a non-vegan option. Having never made cheesecake before and with no internet access while walking round my local Tesco, I decided to 'wing it' with the ingredients... only to come home and discover cheesecakes contain ACTUAL cheese (who knew?) which obviously leads to the 'cheese-less' part of this week's bake.

As you can probably tell, I don't make a lot of 'no-bake' bakes, this is just my second- after my own take on my mum's 'special' tiffin - which I'm sure you will see in a future post. Although the no-bake experience began with a cheese-less disaster, I will 100% be making more of these in the future because they're SO quick to make - and if it wasn't for the mess I created bashing up the biscuits, (above) this recipe also creates very little washing up - BONUS! Does Blueberry and Lemon cheesecake sound like your thing? Try it for yourself and tag me in your photos!













   















Ingredients:
250g digestive biscuits
100ml butter
375ml condensed milk
350ml double cream
250g blueberries
2 lemons

Method:
1. Place the biscuits in a bag and crush them into fine crumbs.
2. Melt the butter and add the biscuits, mix together.
3. Press the biscuit mixture into the tin and place in the ridge to set.
4. Whisk together the condensed milk and double cream, adding the blueberries a handful at a time. Grate and juice the lemon and add the rind and juice to the cream mixture.
5. Pour the mixture onto the biscuit base and spread evenly. 
6. Place in the fridge for 2/3 hours to set. Eat up!

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