Dreamy Blueberry and White Chocolate Cheesecake with Cookie Crust is a delightful, no-bake dessert that combines a buttery, crumbly cookie base with a rich, creamy mascarpone and white chocolate filling. Topped with a luscious blueberry compote, this cheesecake is a perfect blend of textures and flavors. It’s an elegant and indulgent treat that will impress your family and friends, making any occasion special.
Why You’ll Love This
You’ll love this cheesecake for its creamy, melt-in-your-mouth filling and the contrasting texture of the cookie crust. The white chocolate adds a luxurious sweetness, while the blueberry compote provides a fresh, fruity balance. This no-bake recipe is simple yet sophisticated, making it an ideal dessert for both novice and experienced bakers. The combination of rich mascarpone and fresh blueberries creates a delightful harmony that is sure to please your taste buds.
Perfect Occasion
This cheesecake is perfect for celebrations, special dinners, or as a show-stopping dessert for your next gathering. It’s an excellent choice for summer parties, birthdays, or holiday festivities. Its beautiful presentation and delicious taste make it a centerpiece dessert that will leave a lasting impression on your guests.
Decoration Tips
To enhance the presentation of your Dreamy Blueberry and White Chocolate Cheesecake, consider adding a few fresh blueberries and a sprig of mint on top. You can also drizzle some melted white chocolate over the blueberry compote for an extra touch of elegance. A light dusting of powdered sugar can add a finishing touch that makes this cheesecake look as good as it tastes.
Ingredients:
For the crust:
- 150 g cookies (crumbled)
- 75 g butter (82%, melted)
- 50 ml milk
For the filling:
- 200 ml heavy cream (30% fat)
- 250 g mascarpone cheese
- 100 g white chocolate
- 10 g powdered sugar
For the blueberry compote:
- 170 g blueberries
- 10 ml water
- 5 g cornstarch
Instructions:
- Prepare the Crust:
- Combine the melted butter with the milk and cookie crumbs, mixing thoroughly.
- Press the mixture into the bottom and sides of a 20 cm (8 inch) springform pan to form the crust. Set aside.
- Prepare the Filling:
- Heat half of the heavy cream until warm, then pour over the broken white chocolate pieces. Let it sit for 3 minutes, then stir until smooth to form a chocolate sauce. Refrigerate for 1 hour.
- In a mixing bowl, combine the mascarpone cheese, remaining heavy cream, powdered sugar, and chilled chocolate sauce.
- Beat the mixture until it forms a thick, creamy consistency.
- Spread the filling over the prepared cookie crust, smoothing the top with a spatula.
- Refrigerate the cheesecake while preparing the compote.
- Prepare the Blueberry Compote:
- Mix the cornstarch with water to create a slurry.
- In a saucepan, bring the blueberries to a boil.
- Add the cornstarch mixture to the blueberries, stirring constantly until the mixture thickens and boils again. Remove from heat and let cool.
- Pour the cooled blueberry compote over the cheesecake.
- Chill and Serve:
- Store the cheesecake in the refrigerator until ready to serve. This will allow the flavors to meld and the texture to set.
Enjoy!
