Blueberry Cheesecake: the no bake recipe for a delicious and colorful dessert

There’s definitely a time and place for warm baked cheesecakes. But in summer, no-bake desserts are just the thing you need to cool off. Unlike baked cheesecakes that are often cumbersome to make, this no-baked Blueberry Cheesecake is super easy to make. Crushed biscuits and butter make a quick and crunchy crust, while the filling is blended to create a smooth and creamy texture. The blended blueberries create a deep blue color in this cheesecake, so it’s a real show stopper. This summer, this will be the only recipe you need. A beautiful Blueberry Cheesecake with all the blueberry flavor!

Pro Tips

• If you want it to add lemon flavor, add lemon zest to the filling.
• Make Blueberry Cheesecake bars by making the dessert in a rectangular baking tin and cutting it into squares after refrigeration.
• For best results, use Philadelphia cream cheese. You can also use mascarpone cheese in place of the cream cheese.
• Make a triple berry cheesecake, by using strawberries, blueberries, and raspberries!
• For the crust, you can use vanilla wafers, Oreo biscuits, or graham crackers.
• The blueberry sauce is ready when it is thick and reduced. When you can draw a line on the bottom of the pan with a wooden spoon, the sauce is ready. The sauce must be cooled down completely. Place it in the fridge to cool down while you prepare the other ingredients.
• The cream should be whipped until stiff peaks form.
• For best results, allow the cheesecake to set overnight in the fridge.

How Not To Crack My Cheesecake

Cracked cheesecake will be one thing you don’t need to worry about with this recipe. Because it’s a no-bake dessert, you don’t need to worry about cracks appearing during the baking process, cracks usually appear in baked cheesecakes. When you whisk the mixture at a high speed, you are incorporating too much air into the batter. This air contracts during the baking process, causing the dreaded crack which is all too common with cheesecakes. Fortunately, this wont happen with this cheesecake!

How To Make Blueberry Sauce 

The simple blueberry sauce is the secret behind the intense blue color of the Blueberry Cheesecake. Blueberries are simply boiled with sugar and lemon juice. It’s then boiled until the mixture thickens.

Can You Freeze Blueberry Cheesecake

Yes, you can store it in the freezer (in an airtight container) and serve it frozen. (Remove the fresh blueberries before freezing).

Can I Make It Ahead of Time?

Since it needs refrigeration, this Blueberry Cheesecake is perfect for making ahead of time! Simply store it in the fridge until you’re ready to serve it. Top with fresh blueberries just before serving.

How to Store No-Bake Blueberry Cheesecake 

The Blueberry Cheesecake can be stored in the refrigerator (in an airtight container) for up to 5 days. Or you can store it in the freezer (in an airtight container). You can even serve it frozen too! Add the fresh blueberries before serving.

How to Make No-Bake Blueberry Cheesecake

Step 1

Step 1

Add the melted butter to a small bowl, and mix in crushed biscuits.

Add the melted butter to a small bowl, and mix in crushed biscuits.

Step 2

Step 2

Transfer the crumb mixture to a springform pan and refrigerate it for at least 1 hour.

Transfer the crumb mixture to a springform pan and refrigerate it for at least 1 hour.

Step 3

Step 3

Add the blueberries to a small saucepan over medium heat. Add sugar and lemon juice.

Add the blueberries to a small saucepan over medium heat. Add sugar and lemon juice.

Step 4

Step 4

Once all the sugar has dissolved, blend the blueberries with a stick blender. Allow to cool.

Once all the sugar has dissolved, blend the blueberries with a stick blender. Allow to cool.

Step 5

Step 5

Add the gelatin to the water and allow to sit for a few minutes.

Add the gelatin to the water and allow to sit for a few minutes.

Step 6

Step 6

In a large bowl beat together the cream cheese with powdered sugar, heavy cream, vanilla extract.

In a large bowl beat together the cream cheese with powdered sugar, heavy cream, vanilla extract.

Step 7

Step 7

Add the cooled blueberry mixture and mix well.

Add the cooled blueberry mixture and mix well.

Step 8

Step 8

Add in gelatin and whisk together.

Add in gelatin and whisk together.

Step 9

Step 9

Transfer the mixture to a springform pan.

Transfer the mixture to a springform pan.

Step 10

Step 10

Use a rubber spatula to smooth the surface. Refrigerate for at least two hours (or overnight).

Use a rubber spatula to smooth the surface. Refrigerate for at least two hours (or overnight).

Step 11

Step 11

Decorate with blueberries and flowers.

Decorate with blueberries and flowers.

Recipe Notes

– If you can only find gelatin sheets in your local supermarket, you can still make this recipe. Simply substitute the 4 sheets of gelatin for 1 Tbsp powdered gelatin. Don’t let the gelatin sit for too long, it will become more solid as time goes by. So work quickly, and get your cheesecake in the fridge as soon as possible.

– It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cheesecake.