Blueberry Cheesecake Pie (9-inch)

Prep: 30 min | Chill: 4+ hours | Serves: 8  

Ingredients

*Crust:

- 200g digestive biscuits  

- 100g unsalted butter, melted  

*Cheesecake Layer:*  

- 450g cream cheese, softened  

- 100g powdered sugar  

- 1 tsp vanilla extract  

- 200ml heavy cream, whipped  

*Blueberry Topping:*  

- 300g fresh blueberries  

- 50g sugar  

- 1 tbsp lemon juice  

- 1 tsp cornstarch  

Instructions

1. *Crust:* Crush biscuits; mix with butter. Press into a pie dish. Chill 15 min.  

2. *Filling:* Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread over crust.  

3. *Compote:* Cook blueberries, sugar, lemon juice, and cornstarch for 5 min until thickened. Cool.  

4. *Assemble:* Spoon compote over cheesecake layer. Chill 4+ hours.  

*Tip:* For a glossy finish, brush with warmed apricot jam.  

Serve chilled with mint garnish.