Easy No-Bake Blueberry Cheesecake Recipe

5 from 1 vote

Easy No-Bake Blueberry Cheesecake Recipe

This no-bake blueberry cheesecake is creamy, rich, and easy to make with a buttery biscuit crust, smooth cheesecake filling, and glossy homemade blueberry topping. No oven and no gelatin needed.

Prep Time40

Cook Time8

Chill Time8

Servings: portions

Author: Bea & Marco

Ingredients

Crust

2 cup (200 g) biscuit crumbs (digestive or graham crackers)
¼ cup (60 g) unsalted butter melted

Filling

24 oz (680 g) full-fat cream cheese room temperature
1 cup (120 g) powdered sugar sifted
1 tablespoon lemon juice
2 teaspoon vanilla extract
1 cup (250 ml) heavy cream cold

Topping

2 cup (340 g) fresh blueberries
¼ cup (50 g) granulated sugar
2 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon water

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Instructions

Crust

Flip the base of an 9-inch (23 cm) springform pan and line it with parchment paper, then lock it into place. Set aside.
Crush the biscuits into fine crumbs, then mix them with the melted butter until evenly combined. Press the mixture firmly the pan covering the bottom and going about ½ inch (1.25 cm) up the sides, and freeze for 30 minutes.
👉 Tip: the crumb mixture should look like wet sand. If it still looks dry, add 1 tablespoon more melted butter at a time until it holds together well.
2 cup biscuit crumbs (digestive or graham crackers), ¼ cup unsalted butter

Filling

In a large bowl, beat the room temperature cream cheese until completely smooth and creamy, using a handheld mixer.
24 oz full-fat cream cheese
Add the powdered sugar, vanilla extract, and lemon juice. Beat again until smooth, thick, and lump-free. Scrape the bowl well.
1 cup powdered sugar, 1 tablespoon lemon juice, 2 teaspoon vanilla extract
In a separate bowl, whip the cold heavy cream to medium-stiff peaks, just before stiff peaks.
👉 Tip: the cream should hold its shape but still look smooth and creamy.
1 cup heavy cream
Fold the whipped cream with a spatula into the cream cheese mixture in 2 to 3 additions, gently but thoroughly, until evenly combined.
Spoon the filling into the cold crust and smooth the top. Chill for at least 8 hours, preferably overnight, until fully set.

Topping

Add 1 ½ cups (255 g) of the blueberries and the sugar to a small saucepan. Cook over medium to medium-low heat for 5 to 8 minutes, stirring often, until the berries release their juices and some of them break down. Gently mash some of the berries as they cook, but do not mash everything. You want a mix of broken and whole fruit.
👉 Tip: taste the mixture. If the berries taste tart or flat, add 1 more tablespoon sugar.
2 cup fresh blueberries, ¼ cup granulated sugar
In a small bowl, mix the cornstarch, lemon juice, and water until smooth. Once the berries already look jammy and slightly reduced, pour in the cornstarch mixture and stir well. Cook for 30 seconds to 1 minute, just until the topping turns glossy and thick.
2 teaspoon cornstarch, 1 tablespoon lemon juice, 1 tablespoon water
Add the remaining ½ cup (85 g) blueberries and cook for another 30 seconds to 1 minute, just enough to coat them and soften them slightly while keeping many whole. Remove from the heat and cool completely.

Assemble

Remove the springform. Transfer the cheesecake onto a serving plate. Spoon the topping over the cold cheesecake, spreading it over the surface.
Chill the topped cheesecake for 45-60 minutes before serving, especially if you want a colder finish and cleaner slices.

Notes

Keep chilled: This cheesecake should be kept in the fridge until serving. Do not leave it at room temperature for long, especially in a warm kitchen, or the filling and topping will soften.
Make ahead: You can make the cheesecake base 1 day in advance and keep it chilled. Add the blueberry topping the next day for the freshest look.
Clean slices: For the prettiest slices, run a knife around the inside of the ring before releasing, then slice with a hot knife and wipe it clean between cuts.

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