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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.
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4.50 from 2 votes

No-Bake Blueberry Cheesecake Recipe

Prep Time1 hour
WORK TIME30 minutes
Cuisine: World
Servings: 10 yields

Ingredients

For the crust:

  • 200 g 7oz biscuits
  • ⅓ 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
  • ⅔ 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.

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