How does ‘no-bake’ sound to you? Good? Of course it sounds good. Something that can be made with ease without using an oven. And something definitely for those who are busy yet looking for something splendid?
By Arundhuti Rama
A No-bake Blueberry Cheesecake would be an instant attraction for everyone. Now, who wouldn’t want an irresistable chilled desset that requires no baking?! I particularly love the soft and fluffy texture of the filling made with cream cheese and whipped cream.
No-Bake Blueberry Cheesecake
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
Description
This no-bake blueberry cheesecake is a chilled, creamy dessert with a crunchy biscuit crust and a luscious blueberry-studded filling.
Ingredients
- 10 pieces Chocolate Bourbon Biscuits
- 2 to 3 tbsp (30-45 ml) Melted Butter
- 115 gm Cream Cheese
- 100 ml Whipped Cream
- 50 gm Blueberries, slightly crushed
- 2 tbsp Gelatin
- 2 tbsp Sugar
- 1 tsp Vanilla Extract
- Extra Blueberries for topping
Instructions
- In a blender, combine the chocolate bourbon biscuits and melted butter until you achieve coarse crumbs.
- Press the crumbs firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- In a bowl, beat the cream cheese until smooth and creamy. Add sugar and vanilla extract, and continue to beat until well combined.
- In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Dissolve the gelatin in a small amount of warm water, then fold it into the cream cheese mixture.
- Gently fold in the slightly crushed blueberries.
- Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 2 hours, or until set.
- Before serving, top with extra blueberries for garnish.
Notes
- For a firmer texture, ensure the gelatin is fully dissolved before adding to the mixture.
- You can substitute the chocolate bourbon biscuits with any other chocolate-flavored cookies.
- Store the cheesecake in the refrigerator for up to 3 days.
- For a more intense blueberry flavor, consider adding a blueberry compote on top before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12
- Sodium: 150
- Fat: 18
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 45
If You Liked This Recipe, You’ll Love These
- Tamara’s Ultimate Cheesecake
- Gâteau au Cassis: French Blackcurrant Mousse Cake
- Coffee and Whiskey Chocolate Mousse
- No-Bake Strawberry Cheesecake
Frequently Asked Questions
Why does this no-bake cheesecake need gelatin?
Without baking to set the filling, the 2 tbsp of gelatin dissolved in warm water is the only setting agent. The notes emphasize that the gelatin must be fully dissolved before folding it into the cream cheese and whipped cream mixture — incomplete dissolving results in a soft cheesecake that will not hold a clean slice.
How long does the cheesecake need to chill before serving?
The recipe requires at least 2 hours in the refrigerator until set. The notes also say it keeps for up to 3 days in the fridge.
Can I substitute the chocolate bourbon biscuits for the crust?
Yes — the notes say any chocolate-flavored cookie will work. Blitz with 2-3 tbsp (30-45 ml) of melted butter and press firmly into the base of a springform pan before chilling.
How do I get a more intense blueberry flavour?
The notes suggest adding a blueberry compote on top of the set cheesecake before serving, in addition to the extra whole blueberries used as garnish. The 50g of slightly crushed blueberries folded into the filling give colour and flavour, but the compote takes it further.
Would you happen to have the conversions in cups, ounces, teaspoons? I’m hoping I’ll be able to find these chocolate bourbon biscuits! Thanks for the recipe!
love cheesecake, this is perfect
Thanks Tamara.