No-bake blueberry cheesecake with almond crumble

No-bake cheesecakes are exceptionally easy to make and require very few simple ingredients. I love making cheesecake as soon as Spring starts and the sun makes its first appearances. This cheesecake is light, refreshing and packed with fruits.

You can choose to make a large cheesecake or small individual pots, the second being my favourite choice. Individual cheesecakes are incredibly cute, and if you're getting ready an early spring picnic, like me, they're also the answer for a totally mess-free dessert to bring along. When I'm not busy organising picnics, I'm probably cooking for a dinner party, and these showstopper cheesecakes never fail to impress my guests, and deliver an elegant dessert to serve after dinner.

To make these mini cheesecakes, I've used Italian ricotta cheese. I cannot stress enough the importance of choosing the right cheese, and processed cream cheese is not right. Instead, go for organic ricotta, which is one of the lightest and healthiest cheeses on earth, and happens to be absolutely delicious!

These beautiful and yummy no-bake blueberry cheesecakes promise to be a real hit at your next party!