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This NO BAKE creamy cheesecake with blueberries is as easy as 1-2-3. Bake for Easter and other special occasions
Prep time 20 min
Cook time 0 min
(plus refrigeration time)
Serves 18


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  1. Grease base and sides of 22cm spring form pan. Using a food processor; process biscuits until fine; with motor running add butter; process until just combined. Press the biscuit mixture evenly and firmly over base of the pan; refrigerate while preparing the filling.
  2. Combine gelatine and water; stir until gelatine dissolves; cool 5 minutes.
  3. Beat cream cheese and NESTLÉ Sweetened Condensed Milk in a medium bowl with an electric mixer until smooth. Add cream, gelatine mixture and NESTLÉ BAKERS' CHOICE White Melts; beat until just combined; pour into pan over crumb base. Refrigerate for 4 hours or overnight until set. Top with fresh blueberries and white chocolate curls, if desired.
For added 'WOW' factor, you can decorate with white choc curls. To make curls: melt a 290g pkt NESTLÉ BAKERS' CHOICE White Melts and spread evenly over a cold surface such as a flat baking tray, marble board or a laminate bench top. Leave until almost set at room temperature. Drag a large sharp knife evenly at a 45-90° angle across the surface of the chocolate to create chocolate Curls.

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