Make these easy, no-cook cheesecakes the night before and leave in the fridge. There are some spare for second helpings – or just freeze the extras with a little pot of blueberries for another time. From Love Fresh Berries.

Makes 8
Preparation time: 25min
Cooking time: 4-5min
Chilling time: 5 hours or overnight

1. Add biscuits to a small plastic bag, seal the top then crush biscuits with a rolling pin. Heat butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix. Divide between eight 75ml heart-shaped sections in a flexible silicone cake mould. Press the biscuits into a thin layer with the back of a teaspoon. Refrigerate.
2. Add cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed. Gradually whisk in lemon juice and cream until smooth and thick.
3. Spoon cheesecake mixture into crumb-lined moulds. Spread into an even layer and swirl the tops with the back of a spoon. Chill for 5 hours or overnight.
4. To make the blueberry topping, add the cornflour to a small saucepan, stir in lemon juice and mix until smooth. Add water, sugar and blueberries. Cook over a medium heat for 2-3min, stirring until the blueberries are beginning to soften and the sauce has thickened to become a rich blueberry colour. Cool, cover and chill until ready to serve.
5. To serve, loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula. Transfer to serving plates and spoon the blueberries on top.

Cook’s tip
If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30min to firm up, then try again.