This No-Bake Blueberry Cheesecake is a delightful dessert featuring a crunchy oat and walnut crust, a creamy mascarpone filling, and a sweet blueberry topping. It's easy to make and perfect for any occasion. The combination of the nutty crust, rich cream filling, and fresh blueberry topping creates a wonderfully balanced dessert that's both light and indulgent.
Why You'll Love This:
You’ll love this No-Bake Blueberry Cheesecake because it's simple to prepare, requires no oven, and delivers a rich, creamy texture with a refreshing fruity topping. The oat and walnut crust provides a wholesome and satisfying base, while the mascarpone cream adds a luxurious richness. The blueberry topping, with its hint of chia or flax seeds, offers a fresh and slightly tangy contrast, making this dessert a perfect treat for warm days or any special gathering.
Perfect Occasion:
This cheesecake is perfect for any occasion, from casual family dinners to more formal celebrations. It’s a wonderful choice for summer parties, potlucks, or whenever you need a dessert that’s impressive yet easy to make. Since it’s a no-bake recipe, it’s also ideal for those hot days when you want to avoid using the oven. Serve it chilled for a refreshing and satisfying dessert.
Decoration Tips:
For an extra special presentation, consider garnishing the cheesecake with a few fresh blueberries or a sprinkle of finely chopped walnuts. You can also add a drizzle of honey or a few fresh mint leaves for added color and flavor. The simple and elegant look of this cheesecake makes it a beautiful centerpiece for any dessert table.
Ingredients:
For the Crust:
- 70 grams rolled oats
- 70 grams ground walnuts
- 2 tablespoons coconut oil
- 2 tablespoons water
- 2 tablespoons honey
For the Cream Filling:
- 500 grams mascarpone
- 250 grams heavy cream
- 80 grams honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 150 grams blueberries
- 2 tablespoons chia seeds (or flax seeds)
- 1 tablespoon honey
- 50 ml water
Instructions:
- Prepare the Crust:
- Place all the crust ingredients in a powerful blender or food processor and blend until the mixture becomes a smooth, sticky dough.
- Press the dough evenly onto the bottom of a springform pan (18 cm) lined with parchment paper.
- Make the Cream Filling:
- In a bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, mix together the mascarpone, honey, lemon juice, and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
- Spread the cream filling evenly over the crust and smooth the top. Place the cheesecake in the refrigerator to chill.
- Prepare the Blueberry Topping:
- In a small saucepan, combine the blueberries, chia seeds, honey, and water.
- Cook over medium heat for about 4-5 minutes, until the mixture thickens.
- Let the topping cool, then spread it over the chilled cream filling.
- Chill and Serve:
- Refrigerate the cheesecake for at least 5 hours (do not freeze).
- Once set, remove from the springform pan and serve.
Enjoy!