The first time I experimented with a no-bake cheesecake, it was a culinary disaster. Fortunately, practice makes perfect, and over time, I’ve honed a recipe that now never fails to impress. This granola and blueberry lime cheesecake combines the rustic charm of crunchy granola with the zesty freshness of lime and the natural sweetness of blueberries, creating a dessert that’s both satisfying and refreshingly light.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Chilling Time: Several hours or overnight
Servings: 6-8

Ingredients:

100g granola (with no added sugar)

25g butter

150g cream cheese

125g buttermilk

1 tbsp honey

25g icing sugar

Zest and juice of 1 lime

Pinch of salt

200g blueberries

Directions:

Start by lining a deep 15cm-diameter cake tin with baking parchment. Preheat your oven to 180°C (Fan 160°C, Gas 4).

Place the granola in a food processor and pulse until broken down but still a bit chunky for texture. Melt the butter in a small saucepan or microwave and mix it with the processed granola. Press this mixture firmly into the bottom of your prepared cake tin. Bake in the preheated oven for about 15 minutes or until just lightly colored. Remove and allow to cool completely.

In a mixing bowl, beat the cream cheese until smooth. Add the buttermilk, honey, icing sugar, lime zest, lime juice, and a pinch of salt. Mix everything together until well combined.

Evenly sprinkle the blueberries over the cooled granola base. Pour the cream cheese mixture over the blueberries, smoothing out the top with a spatula. To remove any air bubbles, gently tap the tin on your work surface a few times.

Refrigerate the cheesecake for several hours, preferably overnight, until it’s firmly set and chilled.

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