No-Bake Blueberry Cheesecake Recipe
For the crust:
- 200g (7oz) biscuits
- 1/3 cup + 1 tsp (80g) butter melted
For the filling:
- 300g (10.5oz) Blueberries fresh or frozen
- 2 tablespoons (25g) Sugar
- 2 cups (450g) Cream cheese
- 2/3 cup (160ml) Heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup (125g) Powdered sugar or less if your blueberries are very sweet
- 10g Gelatin powder
- 50ml Cold water
For the topping:
- 7g gelatin powder + 35ml cold water
- 180g (6.5oz) blueberrie fresh or frozen
- 2 tablespoons (25g) sugar
- 70ml water
- In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
- In a small saucepan, heat blueberries, lemon juice and sugar. until sugar is dissolves and the berries softened. Blend until smooth. Let cool
- In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
- In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks. Add chilled blueberry mixture and mix until smooth.
- Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
- Pour into the springform pan, spread evenly. Freeze for 1 hour while making the topping.
- Blueberry jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 180g blueberries, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat, blend until smoot. Add bloomed gelatin and stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
- Refrigerate the cake overnight.
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What can I use as a substitution for the heavy cream?
ReplyConsider trying canned coconut cream. (not coconut milk)
ReplyIs this possible to make with ricotta cheese too?
ReplyYes, it is possible.
ReplyWhat can be a substitute for gelatin and in what quantity?
ReplyI'm guessing you can use cornstarch or agar-agar but the quantity is what I'm stuck on as well
ReplyBeautiful, delicious and thank you for the share Chef 💞
ReplyThank you very much for the recipe, it was very easy to follow. The cake came out great, “something heavenly ”, according to my sister. :)
ReplyWonderful
ReplyThank you!
ReplyDear Sir, I have prepared the No bake strawberry cheese cake and it was a hit ..2 friends prepared it thereafter to many compliments. I'm prepared the No Bake blueberry for my friend ...and another friend too requested it ....so preparing one for her an my son's too 🥰 Can't wait to try many more recipies
ReplyI’m working on the no bake blueberry cheesecake and I am confused. On the filling the recipe calls for 2 Tbs (25 g) sugar and further down 1 cup powdered sugar. In the directions #2 it says to heat the blueberries, sugar and lemon juice. Is that both the 2 Tbs sugar AND cup of powdered sugar ? The 2Tbs sugar is listed right after the berries and the powdered sugar is listed right after the lemon juice but the directions don’t say “add sugars”. Help !
ReplyNo, you add the blueberries with regular sugar. The powdered sugar goes straight to the filling. You also can see it in the video.
Reply Show More CommentsWow it's very easy and look delicious for taste.thanks chef for sharing this recipe
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