Experience the essence of summer with this Fresh Blueberry Cheesecake, a creamy and tantalizing dessert that pairs the richness of cream cheese with the vibrant freshness of blueberries. Encased in a buttery crust and topped with a luscious blueberry glaze, this no-bake cheesecake is a symphony of flavors and textures. It's an indulgent treat that's as delightful to eat as it is to present.
Why You'll Love This
This cheesecake is the perfect blend of sweet and tart, with fresh blueberries playing the starring role. The smooth, creamy filling contrasted with the crisp crust and the tangy blueberry topping makes for an irresistible combination. Plus, its no-bake preparation means you can enjoy this exquisite dessert without the heat of the oven, making it perfect for warm weather gatherings.
Perfect Occasion
Ideal for picnics, garden parties, or any summertime celebration, this cheesecake brings a touch of elegance to casual and formal gatherings alike. Its vibrant appearance and refreshing taste make it a standout dessert for BBQs, family reunions, or a decadent treat to enjoy on a lazy afternoon.
Decoration Tips
For a stunning presentation, garnish with additional fresh blueberries, mint leaves, or edible flowers. A sprinkle of lemon zest can add a colorful and flavorful accent. For an extra touch of sophistication, serve each slice with a dollop of whipped cream or a drizzle of blueberry syrup. Let your creative instincts guide you to create a visually appealing and delicious dessert.
Crust Ingredients:
- 8.8 ounces of ground biscuits (or any biscuit of your choice)
- 1 tablespoon of powdered sugar
- 2.8 ounces of melted butter
- 1/2 cup of milk
Filling Ingredients:
- 6.3 ounces of fresh blueberries
- 14 ounces of cream cheese
- 7 ounces of melted white chocolate
- 7/8 cup of heavy cream
- Optional: 1 packet of cream stabilizer
Topping Ingredients:
- 5.3 ounces of fresh blueberries
- 2 tablespoons of sugar
- 1 tablespoon of lemon juice
- 1 tablespoon of cornstarch
- 2 tablespoons of water
Preparation:
- Mix all crust ingredients and press into a 20cm (about 8-inch) cake pan.
- Blend blueberries until smooth. Whisk cream cheese and blended blueberries together, then fold in the melted white chocolate.
- In a separate bowl, whip the heavy cream (with cream stabilizer if desired) and gently fold into the blueberry-cheese mixture.
- Spread the filling over the crust and refrigerate.
- For the topping, cook blueberries with sugar and lemon juice. Dissolve cornstarch in water, add to the blueberries, and cook until thickened. Blend until smooth.
- Cool the topping for about 10 minutes, then carefully spread over the cheesecake. Chill for at least 4 hours, ideally overnight.
Enjoy the creamy, dreamy delight of this Fresh Blueberry Cheesecake, a perfect treat to savor the flavors of summer!