No-Bake Blueberry Cheesecake

Crush the biscuits.

Melt the butter and mix with the biscuit crumbs. Press into the base of a 20 cm springform tin. Refrigerate for 10–15 minutes to firm up.

Whip the cream until foamy. Add the icing sugar, cream cheese and lemon essence. Beat at medium speed for 3–5 minutes until fluffy.

Spread over the chilled base and refrigerate for 5 hours to set.

Warm the blueberry jam gently in a small saucepan. Let cool slightly and stir in the lemon juice.

Spread the jam over the cold cheesecake.

Refrigerate for at least another 4 hours, then slice and serve.