No-Bake Blueberry Cheesecake

1. 1

   For the crust:

2. 2

   Combine digestive (or graham cracker) crumbs, melted butter and brown sugar in a bowl and mix until the crumbs have been thoroughly coated with the butter. Press firmly into the bottom and sides of an 8-inch springform pan. Chill for 30 minutes.

3. 3

   For the filling:

4. 4

   In a medium bowl, combine mascarpone, cream cheese, sugar, lemon juice and vanilla. Whisk until smooth and creamy. Set aside.

5. 5

   Whisk cream in another bowl until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.

6. 6

   Pour filling into the prepared crust, using a flat spatula to flatten the top. Cover and chill several hours or overnight.

7. 7

   For the compote:

8. 8

   Combine blueberries, water, lemon juice and sugar in a small saucepan. Cook over medium heat, stirring gently untilit reaches a boil. Reduce heat, add the potato (or corn) starch and water mixture and stir gently, so as to not break the berries. Stir 3 minutes, or until sauce is thickened. Fold in lemon zest.

9. 9

   Pour sauce over the cheesecake and let sit in the fridge for a couple of hours before serving.

* Per serving · 4 servings · Values may vary.