Easy No-Bake Blueberry Mascarpone Cheesecake

Place the digestive biscuits in a sturdy freezer bag and crush them into fine crumbs using a rolling pin, or pulse them in a food processor.

In a bowl, combine the biscuit crumbs with the melted unsalted butter and vanilla extract. Stir until the mixture reaches the consistency of wet sand.

Reserve a large handful of the crumbs for decoration. Press the remaining mixture firmly into the base of a 28cm springform tin, smoothing it with the back of a spoon. Chill in the refrigerator for 30 minutes to firm up.

In a large mixing bowl, use electric beaters or a hand whisk to combine the mascarpone, condensed milk, lemon juice, and lemon zest until smooth and thickened.

Remove the chilled base from the fridge. Scatter about 125g (one-quarter) of the blueberries over the base, then pour the mascarpone mixture on top. Gently tap the tin on the counter to ensure the cream coats the berries evenly.