Blueberry and Lemon No-Bake Cheesecake – A Canderel Taste Test

Lemon and Blueberry No-Bake Cheesecake

Last weekend we were lucky enough to receive some groceries to allow us to get involved in a Bake Off inspired ‘taste off’. Using Canderel Sugarly as the differential, we baked up some Raspberry & Vanilla Cupcakes and a Lemon & Blueberry No-Bake Cheesecake. One batch we used caster sugar and the other Canderel Sugarly. Lemon and Blueberry No-Bake CheesecakeThis turned out to be one bake-off where the standard of bake made no difference, the truth was in the taste. We had been provided both the ingredients and the recipes to follow.

Honestly, with caster sugar or Canderel Sugarly our Raspberry & Vanilla Cupcakes were a resounding fail.Canderel Raspberry & Vanilla CupcakesI follow recipes to the letter, even when my instinct tells me otherwise. It’s probably because these recipes were considerate of calorie count, but the reality was Canderel Sugarly (yellow cases) or Caster Sugar (pink and blue cases) the results were a fail. Putting the mixture into the cupcakes was confirmation, there was no substance to the mix. And whilst the recipe was a fail, I know how to put it right using a traditional recipe. What this test proved was caster or Canderel, it doesn’t matter. A good recipe is at the heart of all baking.Lemon and Blueberry No-Bake CheesecakeThe recipe for Lemon & Blueberry Cheesecake proved this as the case.

I don’t think I’ve tasted such a delicious cheesecake. Even as the baker, I was completed amazed.Lemon and Blueberry No-Bake CheesecakeBetween all five of us, there wasn’t an outright preference. Three of five preferred the cheesecake with Canderel Sugarly. But I sort of think this was inconclusive. Both cheesecakes disappeared in equally fast time.

This, a sharp contrast to the cupcakes proved the case for Canderel Sugarly. Replacing elements of a recipe with low-calorie alternatives doesn’t ruin a recipe. In the case of Canderel, potentially only improved the taste- but at a minimum was equal enjoyment. I am surprised. I expected the chemical twang I associate with sweeteners. no-bake-cheesecakeI expected that the children would be repulsed (they’re good like that!). No. It was one of the moments where I celebrated from within that they were eating lemon and blueberries without protest. 

Because it’s only fair and right to do so, here’s the recipe to a dessert that we’ll have on our dinner table at least once a month.

Lemon and Blueberry Cheesecake
Yields 10
A no-bake easy dessert with flavours that work so well together!
Write a review
Prep Time
20 min
Total Time
8 hr 20 min
Prep Time
20 min
Total Time
8 hr 20 min
For the base
  1. 50g/2oz low fat spread
  2. 150g/5oz digestive lights, crushed
For the topping
  1. 3-4 sheets gelatine, depending on the size of the sheets
  2. 2 x 180g pots (360g) half fat cream cheese
  3. 100g/3 1/2 oz. Canderel Sugarly
  4. 250g pot vanilla quark
  5. Zest and juice of 2 lemons
  6. 250g punnet blueberries, reserve some for topping
  7. You will need a 20.5cm/8inch deep round, loose bottom spring form tin, lightly greased and base lined with baking parchment
  1. First make the base, melt the low fat spread in a pan then add the crushed digestives and stir to mix, spoon into tin, spread to cover and press down with the back of a wooden spoon or base of a glass. Leave to cool then put in fridge to chill.
  2. Add the gelatine to a small bowl and cover with water, put to one side for about 5 mins to soften. To make the topping, add the cream cheese, Canderel Sugarly, quark and zest and juice of the lemons to a food mixer and beat until combined. Squeeze the water from the gelatine, put it back in a clean bowl and pour in just enough boiling water to cover then whisk with a fork until no lumps. Add it to the cream cheese mixture and beat until well mixed.
  3. Stir in a third of the blueberries then spoon mixture over biscuit base and smooth the top. Put back in the fridge and chill overnight then release from tin, top with remaining blueberries and slice to serve.
  1. Cook’s Tip
  2. Use strawberries instead of blueberries if they are in season
  3. Nutrient Per Serving
  4. Energy (kcal) 166
  5. Fat (g) 8
  6. Sat Fat (g) 3.5
  7. Sugar (g) 7.5
An Organised Mess
Lemon and Blueberry No-Bake Cheesecake
If you want to replicate this delicious recipe or replace sugar with Canderel Sugarly in any of your usual recipes, there is a £1 off on the Canderel website, or as I found out when topping up my supplies, there’s also a voucher in the latest Tesco magazine (thank you to the fab lady at Pengam Green who brought me the magazine after spotting my purchase on the conveyor belt!).

Disclosure: We received Canderel Sugarly and ingredients to allow a taste challenge for the purpose of this post. All opinions and views contained are our own.

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1 Comment

  • Reply
    Mrs christine bowman
    April 6, 2019 at 20:06

    This is a fab sugar.for baking. Love canderel sugarly.

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