This no-bake blueberry cheesecake is a heavenly dessert that perfectly combines a creamy filling with a burst of blueberry flavor. Whether you’re looking for a refreshing treat to beat the summer heat or a decadent dessert that will impress your guests, this cheesecake delivers every time. The recipe calls for a buttery biscuit crust, a silky mascarpone and cream cheese filling, and a luscious homemade blueberry sauce. Best of all, you don’t need to turn on the oven to create this masterpiece! It’s the ultimate fuss-free dessert that doesn’t compromise on flavor or texture.
Why You’ll Love This Recipe: This blueberry cheesecake is an ideal dessert for those who crave something rich yet refreshing. The creamy layers are beautifully balanced by the tartness of the blueberries, creating a perfect harmony of flavors in every bite. You’ll love how easy it is to prepare, making it an excellent choice for both beginner and experienced bakers. Plus, because it’s no-bake, you can enjoy it without heating up the kitchen. The vibrant blueberry topping adds an extra burst of color and flavor, making it as visually appealing as it is delicious.
Perfect Occasion: This cheesecake is perfect for birthdays, family gatherings, or casual summer barbecues. It’s also great for any event where you need a make-ahead dessert, as it only gets better after chilling in the fridge. If you want to impress guests without spending hours in the kitchen, this is the recipe to turn to.
Decoration Tips: Top the cheesecake with fresh blueberries, edible flowers, or a dusting of powdered sugar for a more elegant presentation. For an extra crunch, scatter chopped nuts around the edges of the cake or garnish with white chocolate shavings. You could even drizzle a bit of extra blueberry sauce on each slice when serving for added flair.
Ingredients:
For the Crust:
- 100g melted butter
- 200g crushed digestive biscuits
For the Blueberry Topping:
- 500g frozen blueberries
- 3 tablespoons cornstarch
- 120g granulated sugar
- 1 packet of vanilla sugar (or 1 teaspoon vanilla extract)
- Juice of half a lemon
For the Cream Filling:
- 300ml heavy cream
- 250g mascarpone cheese
- 400g cream cheese
- 125g fresh blackberry puree (blend fresh blackberries to a smooth consistency)
- Half a cup of powdered sugar
- 2 packets of vanilla sugar (or 2 teaspoons vanilla extract)
- 2 sachets of whipped cream stabilizer (or substitute with whipped cream powder)
Instructions:
- Prepare the Crust:
Begin by melting the butter in a small saucepan. Once melted, combine with the crushed biscuits in a large bowl and mix until the texture resembles damp sand. Line a 26cm springform pan with parchment paper, and press the biscuit mixture evenly into the base of the pan using the back of a spoon. Transfer the pan to the fridge to chill while you prepare the filling. - Make the Blueberry Topping:
In a small saucepan, combine the frozen blueberries, cornstarch, sugar, vanilla sugar, and lemon juice. Stir continuously over low heat until the mixture thickens and takes on a jam-like consistency. Once thickened, remove from the heat and allow to cool completely. - Prepare the Cream Filling:
In a large mixing bowl, combine the heavy cream, mascarpone, cream cheese, and powdered sugar. Using a hand mixer or stand mixer, beat the ingredients on medium speed until smooth and creamy. Gradually add the blackberry puree and vanilla, mixing until fully incorporated. If using, add the whipped cream stabilizer and continue to beat until the mixture becomes thick and firm. - Assemble the Cheesecake:
Remove the biscuit crust from the fridge. Spread half of the cream filling evenly over the base, then pour half of the cooled blueberry topping over the cream layer. Repeat the process with the remaining cream and blueberry sauce, creating beautiful layers of cream and fruit. - Chill:
Cover the cheesecake with plastic wrap and return it to the fridge for at least 4-5 hours or until fully set. For the best results, allow the cheesecake to chill overnight. - Serve and Decorate:
Once the cheesecake has set, remove it from the fridge. If desired, top with fresh blueberries, a drizzle of remaining blueberry sauce, or even a sprinkle of white chocolate. Slice and enjoy the creamy, fruity bliss!
Enjoy!
