No bake cheesecake

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Grease a round 24 cm loose-bottomed tart tin with a little oil. Place the biscuits in a food processor and blitz until fine, or crush in a bag. Transfer to a bowl and mix in the butter. Press the biscuit mixture firmly into the greased tart tin, and up the sides.

To make the filling, beat the cream cheese until smooth and gradually add the condensed milk. Spoon the filling evenly into the tart tin. Place the blueberries, lemon juice and sugar in a saucepan over a medium to high heat and cook for 5 minutes, or until soft and juicy. When ready to serve, remove the cheesecake from the fridge and gently push the out of the tin. Garnish with the glazed blueberries, berries and plums.