Super easy Blueberry & Yuzu Cheesecake - No bake, no fuss, with an unusual addition to make it irresistibly delicious! recipe by The Petite Cook

5 from 3 votes

No-Bake Blueberry Yuzu Cheesecake

Super easy blueberry and yuzu cheesecake - No bake, no fuss, with a vibrant citrusy note to make it irresistibly delicious!

Prep Time15

Total Time15

Course: Dessert

Cuisine: American - Japanese Fusion

Serving: 8

Calories: 424kcal

Author: Andrea Soranidis

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.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.