A delicious no-bake White Chocolate & Blueberry Cheesecake decorated with fresh blueberries and grated chocolate. This is the perfect summer dessert!
Do you want to know what you absolutely 100% need in your life. Like right now!? THIS White Chocolate & Blueberry Cheesecake…. all. of. it.
I am a total and utter self-confessed cheesecake-a-holic. And after ALL of my cheesecake eating, I can tell you that this is a winner. It’s up there as one of my all-time favourites…. which is a big, BIG call!!
This is the perfect summer cheesecake (in fact, I’m pretty sure it could also be the world’s best Christmas cheesecake). It’s fresh and super yum. Oh and it’s no-bake (whoop whoop!!).
I like to top this White Chocolate & Blueberry Cheesecake with grated white chocolate and extra blueberries, but you can use absolutely anything you like. Or keep it plain and simple with a little sprinkle of icing sugar.
This yummy little cheesecake needs to set in the fridge for at least 6 hours, but if you can, definitely leave it in the fridge overnight as it will be so much easier to cut.
Whether you’re making a cheesecake for a birthday, Christmas or just a delicious dessert, this White Chocolate & Blueberry Cheesecake is just the thing you need. Deeeeeelish!
And while we’re on the topic of cheesecakes, make sure you check out these yummy cheesecake recipes too:
- Baileys Chocolate Cheesecake (errrrmeeeegooddddd!!)
- No-Bake Mars Bar Cheesecake
- Double Layer Tim Tam Cheesecake
- Classic New York Baked Cheesecake
- Raspberry & White Chocolate Cheesecake
Yummity-yum, yum, YUM!
White Chocolate & Blueberry Cheesecake - Conventional Method
A delicious no-bake White Chocolate & Blueberry Cheesecake decorated with fresh blueberries and grated chocolate. This is the perfect summer dessert!
Ingredients
- 250 g plain sweet biscuits like Arnotts Nice biscuits
- 120 g butter, melted
- 300 ml thickened cream (whipping cream)
- 200 g white chocolate
- 150 g fresh (or frozen) blueberries
- 1 tbs gelatin dissolved in 1/4 cup boiling water
- 750 g cream cheese room temp
- 1 tsp vanilla extract
- 110 g (1/2 cup) caster sugar
- fresh blueberries and grated chocolate to decorate
Instructions
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Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
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Finely crush biscuits in a food processor and place into a bowl. Add the melted butter and mix until well combined.
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Press the mixture firmly into the base of the pan and place into the fridge.
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Whip cream and set aside.
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Melt chocolate and set aside to cool.
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Puree fresh or frozen blueberries in a food processor and set aside.
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Pour 1/4 cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
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Beat the cream cheese, vanilla extract, sugar and pureed blueberries until smooth and creamy.
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Add the cooled, dissolved gelatine to the mix and beat until well combined.
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Fold through the melted (and cooled) white chocolate and the whipped cream.
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Spoon the mixture into the tin and spread out evenly with a spoon.
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Place the cheesecake into the fridge to set for a minimum of 4-6 hours (for best results, leave in the fridge overnight before cutting).
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Decorate with fresh blueberries and grated white chocolate.
Recipe Notes
To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting. For best results, leave the cheesecake in the fridge overnight to set.
White Chocolate & Blueberry Cheesecake - Thermomix Method
A delicious no-bake White Chocolate & Blueberry Cheesecake decorated with fresh blueberries and grated chocolate. This is the perfect summer dessert!
Ingredients
- 250 g plain sweet biscuits like Arnotts Nice biscuits
- 120 g butter, melted
- 300 ml thickened cream (whipping cream)
- 200 g white chocolate
- 1 tbs gelatin dissolved in 1/4 cup boiling water
- 750 g cream cheese room temp
- 1 tsp vanilla extract
- 110 g (1/2 cup) caster sugar
- 150 g fresh (or frozen) blueberries
- fresh blueberries and grated chocolate to decorate
Instructions
-
Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
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Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush on Speed 10, 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
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Press the mixture firmly into the base of the pan and place into the fridge.
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Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
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Place the white chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl.
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Pour 1/4 cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
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Beat the cream cheese, vanilla extract, sugar and blueberries in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
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Add the cooled, dissolved gelatine to the mix and beat until well combined.
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Fold through the melted (and cooled) white chocolate and the whipped cream.
-
Spoon the mixture into the tin and spread out evenly with a spoon.
-
Place the cheesecake into the fridge to set for a minimum of 4-6 hours (for best results, leave in the fridge overnight before cutting).
-
Decorate with fresh blueberries and grated white chocolate.
Recipe Notes
To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting. For best results, leave the cheesecake in the fridge overnight to set.
I can’t believe this only take 20 minutes. That’s incredible. Perhaps even someone with zero cooking skills such as myself can manage to make this one 😉 how can I mess up in 20 minutes, right? RIGHT?
Enjoy! xx