No-Bake Blueberry Yuzu Cheesecake
Servings: 8
Calories: 424kcal
Super easy blueberry and yuzu cheesecake - No bake, no fuss, with a vibrant citrusy note to make it irresistibly delicious!
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Ingredients
For the base:
- 15 digestive biscuits finely crumbled
- 2 ½ tablespoon butter melted ( I've used coconut oil )
- 1 teaspoon yuzu juice
For the filling:
- 500 g ricotta cheese well drained
- 200 g cream cheese
- 150 g sugar
- zest of 1 orange
- 1 tablespoon yuzu juice
- ½ vanilla pod seeds optional
To decorate:
- 1 cup blueberries
- yuzu powder to sprinkle
Instructions
- In a bowl mix together all the cheesecake base ingredients.
- Put the mixture into a cake tin and use your fingers or the back of a spoon to spread it evenly, pressing it down in the tin to form the base.
- Put the tin into the fridge to set for about 30 min.
- In the meantime prepare the filling. Place the ricotta cheese, cream cheese and sugar in a large bowl and mix energetically with a spatula or hand blender until smooth and creamy.
- Add in the orange zest, yuzu juice and vanilla bean, and mix by hand until combined.
- Remove the cheesecake tin from the fridge. Pour the filling over the base and spread evenly.
- Return to the fridge until set ( at least for 4 h). Decorate with fresh blueberries and yuzu powder and serve. Enjoy!
Notes
To make a lighter version, substitute butter with coconut oil.
Use a 9inch/23cm cake or tart tin.
Use a 9inch/23cm cake or tart tin.
Nutrition
Calories: 424kcal | Carbohydrates: 45g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 295mg | Potassium: 164mg | Fiber: 1g | Sugar: 28g | Vitamin A: 734IU | Vitamin C: 3mg | Calcium: 177mg | Iron: 1mg