NO BAKE Blueberry Cheesecake Bars

Ingredients

• 18 Arnott’s Marie crackers (150g) or 16 Graham cracker squares (8 full sheets) (Note 1)
• 100g / 3.5 oz unsalted butter, melted
• 2 tbsp sugar
• 500g / 16 oz cream cheese
• 1 cup icing sugar / powdered sugar (confectionary sugar)
• 2 cups thickened cream / heavy cream
• 1 tbsp lemon zest
• 1 1/2 tsp vanilla extra
• 21/2 cups blueberries (fresh or frozen) (250g/8oz)
• 1/2 cup sugar
• 1 tbsp cornflour / cornstarch
• 1 tbsp lemon juice
• 1 tbsp butter

Steps

1. Spray a 20cm/9″ square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
2. Place biscuits in a food processor and blitz until fine crumbs form. Add butter and sugar and blitz to combine – it should look like wet sand. (Note 1)
3. Pour into tin and use something with a flat bottom to press into base.
4. Beat cream cheese and sugar in a bowl until smooth (I use a stand mixer, can use handheld beater). Add remaining ingredients and beat for 2 minutes or until smooth and fluffy.
5. Pour Filling into pan, smooth top. Refrigerate for 4 hours. Top with Sauce. Refrigerate for 2 hours.
6. Cut into bars and serve!
7. Place 1 cup blueberries plus remaining ingredients in a saucepan over medium heat. Bring to simmer and cook, stirring, until some of the blueberries have burst and the sauce is thickened to a honey consistency – about 5 minutes. Stir through remaining blueberries, cook for 1 minute to soften slightly.
8. Remove from stove. COOL for 30 minutes before pouring over cheesecake, then refrigerate immediately. It will go jammy so it doesn’t drip everywhere when you cut it.