Go Back Email Link
No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake

5 from 2 votes
This luscious, no-bake Blueberry Cheesecake treat is a perfect blend of creamy filling and a burst of jammy fresh blueberries, all nestled atop a crunchy crust. The best part? It's packed with antioxidants and natural sweetness; the fruit adds a freshness that complements the creaminess.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12
Course: Desserts
Cuisine: American/British
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 300 grams Digestive Cookies
  • 150 grams Butter
Filling
  • 300 grams Full-Fat Philadelphia Cream Cheese
  • 250 grams Mascarpone
  • 300 grams Double Cream
  • 100 grams Powdered Sugar
  • 100 grams Blueberry Jam
  • 1 tbsp Lemon Juice
  • 12 grams Gelatine Powder optional
Topping
  • 450 grams Blueberries
  • 100 grams White Cane Sugar
  • 1 ½ tbsp Tapioca Flour
  • 1 tbsp Lemon Juice
  • 1 drop Red Gel Food Coloring optional
  • 120 ml Water

Equipment

  • 20cm Springform Cake Pan
  • Hand Mixer or Kmix
  • Mini Chopper
  • Mixing Bowl
  • Silicone Spatula
  • Parchment Paper

Method
 

Preparation
  1. Grease and line a springform cake pan with unbleached parchment paper.
  2. In a saucepan, combine the blueberries and other topping ingredients. If you're adding food coloring, dip a toothpick into the pot, lift it out, and swirl it in the blueberry mixture.
    450 grams Blueberries, 100 grams White Cane Sugar, 1 ½ tbsp Tapioca Flour, 1 drop Red Gel Food Coloring, 120 ml Water, 1 tbsp Lemon Juice
  3. Simmer over low heat for 5-10 minutes until thick and syrupy.
  4. Remove from heat and let it cool in the fridge.
Base
  1. Place the cookies in a food processor or a plastic bag and crush them into fine crumbs. Add to a bowl.
    300 grams Digestive Cookies
  2. Melt butter in the microwave for 30-40 seconds.
    150 grams Butter
  3. Add to cookie crumb mix.
  4. Mix ingredients until the mixture resembles wet sand.
  5. Press the mixture firmly into the bottom of a springform cake pan to create the crust.
  6. Place the cake pan in the refrigerator to set while you prepare the filling.
Filling
  1. Whisk the full-fat cream cheese and mascarpone in a large mixing bowl until smooth and creamy.
    300 grams Full-Fat Philadelphia Cream Cheese, 250 grams Mascarpone
  2. Whisk the double cream in a separate bowl until stiff peaks form.
    300 grams Double Cream
  3. Carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
  4. Make the gelatine according to the manufacturer's instructions.
    Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling and stir gently or use a hand mixer on the lowest setting.
    12 grams Gelatine Powder
  5. Sieve the powdered sugar into the cheesecake mixture.
    100 grams Powdered Sugar
  6. Add the lemon juice and gelatine to the mixture. Gently combine using the lowest setting on the hand mixer.
    1 tbsp Lemon Juice
  7. Heat the blueberry jam in the microwave for 10-20 seconds on the highest setting. Stir it well to soften it
    100 grams Blueberry Jam
  8. Gently fold into the cheesecake mixture to create a ripple effect.
  9. Remove the crust from the refrigerator.
  10. Pour the cheesecake filling over the base.
  11. Smooth the top with a spatula.
  12. Cover the cake pan with cling film and refrigerate for two hours or overnight before serving.
Topping
  1. Remove the premade topping from the fridge and gently pour over the cheesecake.
  2. Serve and enjoy!

Notes

Here are some top tips to help you succeed in making a delicious Blueberry Cheesecake:
  1. Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
  2. Ensure you line your cake pan to prevent the cheesecake from sticking.
  3. When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
  4. Do not use half-fat or lite versions for cream cheese because your cheesecake will not set.
  5. Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
  6. When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion. This helps maintain the filling's light and airy texture.
  7. For clean, smooth slices, use a sharp knife dipped in hot water to cut the cheesecake. Wipe the knife between each cut for a neater presentation.
  8. Allow the cheesecake to sit at room temperature for about 30 minutes before serving. This brings out the best flavors and textures.
  9. If you want to use gelatine in your cheesecake, make it according to the manufacturer's instructions by sprinkling the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling. Stir gently or use a hand mixer on the lowest setting. The cheesecake will not need freezing.
  10. If you prefer to omit the gelatine, the cheesecake must be frozen for several hours. It will become more like an ice cream cheesecake, which is equally delicious.
  11. Cookies: Use your favorite or gluten-free; these gluten-free Digestives are a great alternative.
QR Code linking back to recipe