This no bake blueberry cheesecake recipe is light, fluffy and you can have it ready in little time. A perfect impressive dessert.
A few years back I hosted a pop-up restaurant at our tiny studio apartment 3 times a week. It went on for about a year. The very first dessert I served my guests was this no bake cheesecake, and it was a huge success. I repeated this dessert over and over and every single person loved it. Hope you will like this no bake blueberry cheesecake as much as they did!
To make this no bake blueberry cheesecake recipe you will need to make a crust, a batter, and a sauce for the blueberry topping.
To make the crust for this easy no bake cheesecake you need:
To make the batter for this no bake blueberry cheesecake you will need:
To make the topping for this no bake cheesecake you will need:
Ideally a springform cake pan between 20 (8 inches) in diameter. You should line the sides of the pan with parchment paper. Butter the mold than cover the sides with parchment paper and then butter the parchment paper.
If you are not going to unmold the no bake blueberry cheesecake use a round serving plate. It should be at least 2 inches high.
To make this no bake cheesecake first you should prepare your crust, and while its chilling in the refrigerator you can put together the batter. Once your no bake blueberry cheesecake is resting in the fridge, go ahead and prepare the sauce and keep it chilled until the moment you will serve your no bake cheesecake.
To make the crust is extremely easy: mix the cookie crumbs and melted butter until you have a sandy consistency. Then use a spoon to evenly spread it along the bottom of your pan. Refrigerate.
To make the filling beat the eggs and sugar, then add the cream cheese with the vanilla beans (or vanilla extract). Once incorporated add the lemon juice with the gelatin. And finally fold in the whipped cream. Transfer to the springform pan and refrigerate overnight.
And finally, for the blueberry sauce bring to a boil the blueberries, sugar and water and cook until you obtain the desired consistency. I prefer it on the dense side to spread over the no bake cheesecake. You can also make it more liquid and serve it directly over the sliced no bake cheesecake once it is served on the plate. Up to you.
If you want to make a no bake blueberry cheesecake pie instead, it is easy! Prepare a pie or tart dough and bake it until golden. You can find a pie dough recipe here Berry Tart. Let it cool down at room temperature and prepare the no bake blueberry cheesecake filling.
If your pie dish or tart mold are not as high as 5cm/2inches you should divide the recipe for the filling in 2.
Top with the blueberry sauce. And there you go you have your no bake blueberry cheesecake pie.
Leaf gelatin needs to be hydrated in ice cold water. After about 10 minutes, squeeze the leaves. Either incorporate into a warm batter or warm to make it liquid when adding to cold batter.
Powder gelatin should be dissolved in warm water and incorporated also in a liquid state. This recipe of no bake cheesecake calls for dissolving the gelatin in the warm lemon juice.
You can easily transform this no bake blueberry cheesecake into a no bake strawberry cheesecake by simply swapping strawberries for blueberries in the recipe.
Or you can make it a no bake raspberry cheesecake by topping it with this raspberry jam Berry Tart.
Yes, you can freeze no bake cheesecake before you top it with the blueberry sauce. Once its properly chilled, unmold the no bake cheesecake. Cover it with plastic wrap, place on a baking tray and transfer to the freezer. Once its frozen you can remove the baking tray and transfer to a freezer bag. It keeps for up to 3 months.
To unmold: place the no bake cheesecake in a serving platter and place in the refrigerator overnight. Decorate with the blueberry sauce before serving.
Subscribe to the newsletter
How does this have egg in it but it’s not baked??
HI Janelle,
It feels weird, right? Many desserts use raw eggs, like mousses or tiramisu. I propose a method for pasteurizing eggs (on the blog post) if you feel more comfortable this way :) It takes 2 minutes.
Best
Belen
Loved it! Super easy to prepare and very tasy! Thank you for sharing :)
Hi María.
So glad you liked the cheesecake! Thank you for making it :)
How much lemon juice? .5 of what?
Hi Rachel,
Sorry for the delayed answer! By 0.5 I meant the juice of half a lemon. Sorry about the mixup!
Best
Belen
Hi, thank you for the recipe. For the gelatin leaves, is it 2 grams per leaf? Thank you for your answer.
Hi Louise,
Thanks for reaching out! It is 2 grams per leaf. That is correct!
Hope you love the cheesecake!
:)
Pastry Chef & Food Photographer
My name is Belén. I am Argentinean living in Paris where I received my training in Cuisine & Pastry at Le Cordon Bleu and L'École Lenôtre. To learn a little more about me click here Belén Gowland.
Wonderful thanks for sharing!
Hi Rose! So glad you enjoyed this cheesecake :)