It’s that time of year again, when living in the countryside means I can go off looking for hedgerows heavy with blackberries with which I can make some delicious autumnal desserts. (Remember to avoid hedgerows near main roads, for safety and pollution reasons!)
Blackberries are such a versatile little fruit, if you have a glut of them you can make jams, crumbles and cakes. They can be popped into jellies, festive cocktails and sponge puddings or simply enjoyed fresh just as they are – perhaps with a little sugar for the sourer varieties. I decided that with my surplus I would make some little cheesecakes, and these are really easy to make as they are no-bake blackberry cheesecakes.
These cheesecakes are a delectable combination of soft rich cream cheese with lemon mixed through, combined with the sweet juicy blackberries and a crunchy ginger biscuit base. The recipe itself takes less than an hour to prepare with chilling time, or can be made up to 12 hours in advance and stored in the fridge.
For the full Easy No-Bake Blackberry Cheesecake recipe please go to Wayfair.co.uk