No-bake cheesecake? Nigella's Nutella cheesecake is quick and effortless - www.nigella.com/recipes/nutella-cheesecake
Or this White Chocolate-Blueberry Cheesecake? Easy and delicious - and the blueberry topping makes it looks like you made an effort!
Biscuit Base:
225 g gingernut biscuits - crushed to fine crumbs
100 g unsalted butter - melted
Cheesecake:
300 g white chocolate - chopped
200 g cream cheese - at room temperature
25 g caster sugar
2 cups double cream
Topping:
350 g blueberries
100 g icing sugar (confectioner's)
2 Tbsp water
Line bottom and sides of a 23cm/9-inch round springform pan with greaseproof paper.
Mix crumbs and butter. Press into the bottom of the prepared pan. Chill in the fridge.
While the the crust is chilling, melt white chocolate very gently in a heatproof bowl set over simmering water in a saucepan. Remove from heat and cool a little until warm.
Beat cream cheese and sugar until smooth.
Stir in melted chocolate. Mix well.
Whip double cream to very soft peaks then gently fold into the white chocolate mixture.
Pour into the prepared pan. Spread and smooth top. Chill in fridge for 2-3 hours or overnight.
For the topping:
Place blueberries, icing sugar and water in a saucepan and warm gently until sugar has dissolved and the berries are starting to soften but still retains their shape.
If syrup is too thin, take the blueberries out with slotted spoon into a container. Leave a few pieces and mash these to release the juice. Continue simmering the syrup for a few minutes to thicken.
Remove from heat and mix back in the blueberries. Leave to cool.
To assemble:
Remove cheesecake from baking pan then spoon the cold blueberries with syrup over the top.