Blueberry Cheesecake

Blueberry Cheesecake
  • Serves 8
  • 2 hour + 4 hours for chill
  • Easy


For Base

  • 250g hobnob biscuits
  • 100g butter, melted

For Filling

  • 5 white chocolate milky bar blocks (500g)
  • 50g butter
  • 200ml double cream
  • 500g cream cheese
  • 1 tsp of vanilla essence
  • 50g caster sugar
  • 250g blueberries

For Decoration

  • Bunches of grapes
  • Mini marshmallows
  • Almonds
  • “Maltesers”
  • Milk chocolate


  1. Bash the biscuits in a bowl with a rolling pin until it resembles chunky breadcrumbs. 
Mix the butter in with the biscuits and tip into a round loose-bottomed cheesecake tin (20-25cm diameter) and press down filling the bottom of the tin evenly with no gaps.
  2. Melt the chocolate, butter and vanilla in a bowl in the microwave. 
Mix the cream, sugar and the cream cheese together until combined and smooth. 
stir the chocolate mix into the cream mixture.
  3. Add the blueberries (leaving some for garnish) and beat to crush a few of the blueberries.
  4. Pour the mix into a cheesecake tin.
  5. Set in the fridge for at least 4 hours or for night.
  6. When the cheesecake done, put 2 bunches of grape on the top of the cake. Sprinkle a little almond, mini marshmallows and “Maltesers”. Melt 50g of milk chocolate in a microwave and dip one bunch of grapes. Then put it on top of the cake. And final touch: sprinkle with grated chocolate.

Bon appétit!

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