Blueberry Cheesecake Semifreddo

Blueberry Cheesecake Semifreddo

By October 27, 2016

Blueberry Cheesecake Semifreddo

A creamy frozen cheesecake bursting with Blueberry Flavours

  • Prep Time : 20 minutes
  • Yield : 8



Blueberry Cheesecake Semifreddo

1. Line a 900g Loaf Tin with a large piece of foil that covers the sides and press in the corners.

2. Crush the biscuits into tiny crumbs and then mix in the melted butter until combined.

3. Add the cream cheese, cream and condensed milk together in a bowl and beat until thick and creamy on a medium setting with a handheld beater or mixer.

4. Add in the Sugar and Crumbs Blueberry Cheesecake Natural Flavoured Icing Sugar and beat in well.

5. Spoon some of the mixture into the loaf tin and smooth out evenly. Spoon in some of the biscuits then repeat with the cheesecake mixture, then the biscuits and finally with the cheesecake mixture last.

6. Cover the top with some cling film and then wrap all the way round tightly.

7. Freeze overnight and serve when ready.

8. Add in blueberries if you wish.


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