No-bake blueberry skyr cheesecake

Blueberries are still irresistible, but their season is slowly coming to an end. To celebrate them one last time, I made this light and delicate no-bake blueberry skyr cheesecake. It has the texture of a fluffy mousse cheesecake – creamy, refreshing and bursting with blueberry flavour. A crisp chocolate biscuit base, silky skyr filling sweetened with maple syrup, and a topping of whipped cream and fresh blueberries make this the perfect no-bake summer dessert. It can also be made using frozen blueberries.

Ingredients for the biscuit base:

• 130 g chocolate sandwich biscuits with chocolate filling
• 30 g unsalted butter, melted

Place the biscuits and melted butter into a food processor and blend until the mixture resembles wet sand. Alternatively, place the biscuits in a sturdy freezer bag and crush them with a rolling pin before mixing with the melted butter.

Line the base of a 21 or 22 cm springform tin with baking paper. Press the biscuit mixture firmly into the base of the tin and refrigerate while you prepare the filling.

Ingredients for the blueberry skyr filling:

• 200 g blueberries
• ½ tablespoon lemon juice
• 35 g caster sugar
• 600 g natural skyr
• 80 g maple syrup
• 12 g powdered gelatine (4 teaspoons) + 40 ml cold water
• 200 ml double cream, chilled

All the ingredients, except the double cream and blueberries, should be at room temperature.

Place the blueberries (do not thaw if frozen), lemon juice and sugar into a saucepan. Heat until the mixture comes to the boil and the sugar has dissolved. Remove from the heat and press through a fine sieve, discarding the skins. This will give you a smooth blueberry purée.

Sprinkle the gelatine over the cold water, stir and leave for 10 minutes to bloom. Gently heat until completely dissolved, either in a saucepan or microwave. Do not allow it to boil. Leave to cool slightly.

Place the skyr, maple syrup and blueberry purée into the bowl of a mixer and mix until smooth. Stir a few spoonfuls of the skyr mixture into the gelatine until smooth, then pour it back into the remaining filling and mix thoroughly.

Whip the chilled double cream until stiff peaks form. Gently fold it into the skyr mixture. Pour the filling over the prepared biscuit base and smooth the surface. Refrigerate for several hours, or preferably overnight, until fully set.

For the topping:

• 300 ml double cream, chilled
• 2 teaspoons icing sugar
• fresh blueberries, for decorating

Whip the cream with the icing sugar until thick. Spread or pipe it over the chilled cheesecake and decorate with fresh blueberries.

Store the cheesecake in the refrigerator.

Enjoy!