Clare Coghill

Lemon, Thyme and Blueberry Cheesecake

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Preparation info
  • Feeds

    8

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
Cafe Cùil Cookbook: Recipes from the Isle of Skye
Cafe Cùil Cookbook

By Clare Coghill

Published 2025

  • About

A zingy, refreshing cheesecake that is perfect served in the summer months. This is such a simple dessert recipe that requires zero baking: you just need to think ahead if you plan to make it as it needs to set in the fridge overnight before serving.

Ingredients

  • 250 g digestive biscuits
  • 100 g salted butter, melted
  • 200

Method

  1. Blitz the digestive biscuits to crumbs in a food processor or put them in a bowl and bash them to oblivion with a rolling pin. Add the melted butter and mix together thoroughly, then tip the buttery crumbs into your lined cake tin and pat them down firmly into an even layer.
  2. In a separate mixing bowl, whisk together the cream cheese and condensed milk, until sm