No-Bake Blueberry Cheesecake Recipe

A vibrant purple cheesecake with a glossy, dark purple topping sits on a wooden surface. One slice has been cut and is being lifted, revealing the rich, creamy texture of the filling and the light brown crust.
4.01 from 140 votes

No-bake blueberry cheesecake recipe. easy to make, delicate and delicious cake that you must try!

A vibrant purple cheesecake with a glossy, dark purple topping sits on a wooden surface. One slice has been cut and is being lifted, revealing the rich, creamy texture of the filling and the light brown crust.

No-Bake Blueberry Cheesecake Recipe

4.01 from 140 votes
Prep Time 1 hour
WORK TIME 30 minutes
DIFFICULTY Easy
Cuisine World
Servings 10 yields

Ingredients
 

For the crust:

  • 200 g 7oz biscuits
  • cup + 1 tsp 80g butter melted

For the filling:

  • 300 g 10.5oz Blueberries fresh or frozen
  • 2 tablespoons 25g Sugar
  • 2 cups 450g Cream cheese
  • 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
  • 10 g Gelatin powder
  • 50 ml Cold water

For the topping:

  • 7 g gelatin powder + 35ml cold water
  • 180 g 6.5oz blueberrie fresh or frozen
  • 2 tablespoons 25g sugar
  • 70 ml water

Instructions
 

  • DIRECTIONS
    1. 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.
    2. In a small saucepan, heat blueberries, lemon juice and sugar. until sugar is dissolves and the berries softened. Blend until smooth. Let cool
    3.  In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
    4. 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.
    5. 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.
    6. Pour into the springform pan, spread evenly. Freeze for 1 hour while making the topping.
    7. 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.
    8. Refrigerate the cake overnight.

Video

YouTube video
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

17 Comments

  1. Cheng Pek Gan says:

    What can I use as a substitution for the heavy cream?

    November 13, 2019
    1. Consider trying canned coconut cream. (not coconut milk)

      December 5, 2019
  2. Is this possible to make with ricotta cheese too?

    January 27, 2020
    1. The Cooking Foodie says:

      Yes, it is possible.

      January 27, 2020
  3. What can be a substitute for gelatin and in what quantity?

    July 4, 2020
    1. I’m guessing you can use cornstarch or agar-agar but the quantity is what I’m stuck on as well

      August 16, 2021
    2. Kristine Turner says:

      Pectin

      June 15, 2024
  4. Beautiful, delicious and thank you for the share Chef 💞

    September 13, 2020
  5. Thank you very much for the recipe, it was very easy to follow. The cake came out great, “something heavenly ”, according to my sister. 🙂

    October 19, 2020
  6. Wonderful

    April 21, 2023
    1. The Cooking Foodie says:

      Thank you!

      April 24, 2023
  7. Charmaine Luis says:

    Dear 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

    July 15, 2023
  8. Linda Arnold says:

    I’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 !

    December 14, 2023
    1. The Cooking Foodie says:

      No, you add the blueberries with regular sugar. The powdered sugar goes straight to the filling.
      You also can see it in the video.

      December 16, 2023
      1. Yes, I believe in number 4, it should say to add in the icing sugar, but you’re missing that there

        January 30, 2024
  9. Liaqat ali Malik says:

    Wow it’s very easy and look delicious for taste.thanks chef for sharing this recipe

    January 22, 2024
  10. Linda Fewkes says:

    I love blueberries, This sounds delicious. On my list for entertaining, thanks

    June 11, 2024
4.01 from 140 votes (139 ratings without comment)

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