Printable recipe cardThe Cooking Foodie
No-Bake Blueberry Cheesecake
Original source
The Cooking Foodie on YouTubeA layered no-bake cheesecake with a buttery biscuit crust, creamy blueberry filling and glossy blueberry jelly topping.
A layered no-bake cheesecake with a buttery biscuit crust, creamy blueberry filling and glossy blueberry jelly topping.
Total time
50 min
Yield
8 slices
Ingredients
16
Steps
26
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Ingredients
- 200g digestive biscuits or graham crackers
- 80g unsalted butter, melted
- 300g fresh or frozen blueberries
- 25g (2 tbsp) granulated sugar
- 1 tbsp fresh lemon juice
- 450g full-fat cream cheese, softened
- 125g icing sugar, or less if the blueberries are very sweet
- 160ml double cream, chilled
- 1 tsp vanilla extract
- 10g powdered gelatine
- 50ml cold water
- 180g fresh or frozen blueberries
- 25g (2 tbsp) granulated sugar
- 70ml water
- 7g powdered gelatine
- 35ml cold water
Equipment
- 20 cm or 8-inch springform tin
- Food processor or rolling pin
- Saucepans
- Mixing bowls
- Electric mixer
- Blender
- Spatula
- Microwave-safe bowl
Method
- Line the base of a 20cm springform tin with baking paper.
- Crush the biscuits into fine crumbs using a food processor or a sealed bag and rolling pin.
- Mix the crumbs thoroughly with the 80g melted butter.
- Press the mixture firmly and evenly into the base of the tin.
- Refrigerate the crust while preparing the filling.
- Place 300g blueberries, 25g granulated sugar and the lemon juice in a small saucepan.
- Cook over medium heat until the sugar dissolves and the blueberries soften.
- Blend the mixture until smooth, then leave it to cool completely.
- Combine 10g powdered gelatine with 50ml cold water and leave it to bloom for 10 minutes.
- Beat the softened cream cheese and icing sugar until completely smooth.
- Add the chilled double cream and vanilla, then beat until the mixture reaches soft peaks.
- Add the cooled blueberry puree and mix until evenly combined.
- Heat the bloomed gelatine in the microwave for approximately 15 seconds, just until dissolved. Do not boil it.
- Temper the gelatine by gradually stirring several spoonfuls of cheesecake mixture into it.
- Pour the tempered gelatine mixture back into the main filling and mix thoroughly.
- Pour the filling over the chilled crust and smooth the surface.
- Freeze for 1 hour while preparing the blueberry topping.
- Combine 7g powdered gelatine with 35ml cold water and leave it to bloom for 10 minutes.
- Place 180g blueberries, 25g sugar and 70ml water in a saucepan.
- Cook over medium heat until the sugar dissolves and the blueberries soften.
- Remove from the heat and blend until smooth.
- Immediately stir the bloomed gelatine into the hot blueberry mixture until completely dissolved.
- Allow the topping to cool to room temperature without letting it set.
- Pour the cooled blueberry topping evenly over the partially frozen cheesecake.
- Refrigerate overnight, or for at least 8 hours, until completely set.
- Run a warm thin knife around the edge, release the springform tin and cut into eight slices.
Helpful tips
- Allow the cooked blueberry mixtures to cool before combining them with the cream cheese filling.
- Temper the dissolved gelatin with a little cheesecake mixture before adding it to the full bowl.
- Do not boil gelatin because excessive heat can weaken its setting ability.
- Chill the cheesecake until fully set before removing it from the tin.
- The listed butter quantity and the order of chilling and adding the final topping should be verified from the source.
Storage
Keep refrigerated and covered for up to 3 days. Do not leave the cheesecake at room temperature for extended periods. Freezing may affect the gelatin texture.
Additional tips
- Allow both blueberry mixtures to cool as directed. Do not boil the gelatine, and pour the topping onto the cheesecake before refrigerating it overnight.
