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No Bake Blueberry Cheesecake

Author: Sarah Brooks
This Philadelphia no bake blueberry cheesecake with graham cracker crust is full of juicy blueberry flavor and drizzled with a tangy blueberry topping, yum!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling time 4 hours
Total Time 4 hours 50 minutes
Course Dessert, Snack
Cuisine American
Servings 10 slices
Calories 511 kcal

Equipment

  • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
  • Electric hand beaters or stand mixer
  • immersion blender with chopping bowl attachment or food processor
  • Parchment paper or food safe acetate 

Ingredients

For the cheescake base

  • 2 & ⅓ cups (250gms) Graham cracker crumbs
  • 1 stick (½ cup/ 115gms)  unsalted butter

For the cheesecake filling

  • 2 & ⅔ cups (250gms) fresh blueberries
  • 2 x 8 ounce tubs (450gms total)  full fat cream cheese
  • ⅔ cup (150gms) white sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons room temperature water
  • 1 & ½ teaspoons (7.5gms) gelatin
  • 1 cup (250mls) thickened cream

To decorate and serve

  • 1 cup ish (190gms) fresh blueberries
  • ½ cup store-bought or homemade blueberry coulis or topping
  • 1 - 2 tablespoons lemon zest

Instructions
 

To make the cheesecake base

  • Line the base and sides of a springform tin with baking paper.
  • Break up the cookies and blitz briefly in a food processor into crumbs.
  • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
  • Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
  • Pour into lined springform tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
  • Chill in fridge for at least one hour and up to overnight.

To make the cheesecake filling

  • NB Make sure your cream cheese is at room temperature.
  • Blitz and strain the blueberries. You will need one cup of strained blueberry pulp.
  • Put the pulp into a small saucepan on the stove. Simmer on low, stirring frequently for about fifteen to twenty minutes or until the blueberry has reduced to half a cup of liquid. Allow the blueberry reduction to cool.
  • Slice and juice the lemon. Beat the cream cheese briefly to soften. Add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
  • Add the cooled blueberry and mix well.
  • Add the room temperature water to a microwave-proof bowl and sprinkle over the gelatin to bloom for five minutes.
  • While the gelatin is blooming put your cream in a separate and whip until soft peaks form. Once the gelatin has bloomed, melt it by microwaving it for about ten to fifteen seconds. Mix well to ensure all the gelatin is mixed in and dissolved.
  • Temper the gelatin by adding a couple of spoonfuls of the whipped cream and mix well. Add the tempered gelatin to the whipped cream by pouring it in slowly in batches while whipping the cream, ensuring it's mixed well between each addition.
  • Gently fold the whipped cream into the blueberry cream cheese mix until well combined. Pour the cheesecake filling onto the prepared base and smooth down.
  •  Chill in the fridge for at least four hours, preferably overnight.
  • Once set remove from the tin and carefully peel back the baking paper or acetate. Carefully slide a large knife between the base and baking paper to loosen it, then transfer to a serving plate or board. Smooth the edges with a spatula.
  • Decorate with fresh blueberries and spoon over some blueberry coulis and you're done!

Notes

  • Clear food safe acetate is available for some baking shops and can help give smoother sides to the cheesecake.
  • Gelatine brands can vary in their strength.  You will need enough gelatin to set 2 & ½ cups (625mls) of liquid.  You could try one satchel of Knox Gelatin as a starting point.   
  • To top the cheesecake you can use my homemade blueberry coulis or store-bought coulis or topping.
Cake size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base.  You can use a wider springform tin if that's what you have.  Your cheesecake will be flatter but it will still be delicious!  
Storage:
In a covered container in the fridge for up to five days, but will be fresher if eaten within three days.  If not eating on the days its made I recommend holding off decorating until just before serving.
Undecorated individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.

Nutrition

Calories: 511kcalCarbohydrates: 85gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 30mgSodium: 580mgPotassium: 284mgFiber: 4gSugar: 48gVitamin A: 413IUVitamin C: 13mgCalcium: 171mgIron: 3mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Blueberry cheesecake, Cheesecake with blueberry topping, eggless blueberry cheesecake, No bake blueberry dessert
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