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    Home » Recipes » Desserts » No Bake Blueberry Cheesecake

    No Bake Blueberry Cheesecake

    Published: Mar 21, 2022 · Modified: Mar 21, 2022 by Lucy · This post may contain affiliate links · 6 Comments

    Jump to Recipe
    A white choclate and blueberry cheesecake decorated with fresh blueberries on a copper tray.

    You don’t even have to turn on the oven for this gorgeous, no-bake blueberry cheesecake! With a buttery biscuit base, a lusciously creamy white chocolate filling and a topping of fresh blueberries, it is the perfect summer dessert.

    A blueberry cheesecake on a wire stand, topped with fresh blueberries and grated white chocolate.

    Introducing the ultimate no-bake cheesecake! It features a buttery biscuit base with a seriously sweet and creamy filling that just glides onto your fork. Paired with juicy and tart blueberries, it is rich, indulgent and completely irresistible.

    This cheesecake is one of my favourite desserts for so many reasons. The flavour is incredible, it has the most beautiful creamy texture, is super easy to make and it turns out perfectly every single time!

    Like my white chocolate raspberry cheesecake, lemon cheesecake and Toblerone cheesecake, this cheesecake requires no oven time and can be easily made ahead - perfect for easy entertaining. It keeps well in the fridge and can be decorated with fresh blueberries when you’re ready to serve. Then, all you need to do is grab a fork and DIG IN!!

    Why You're Going To Love This Recipe

    • No baking involved – simply prepare and chill. That’s it!
    • Indulgent, rich and creamy – it has THE most luscious white chocolate and blueberry filling!!
    • Easy to make – while this no bake blueberry cheesecake may look complicated, it is so easy to prepare and takes just 10 minutes of hands-on time. The hardest part is waiting for it to chill!
    • Celebration worthy – perfect for Christmas, summer BBQs, picnics, birthday parties or afternoon tea.
    • Make ahead – prepare the cheesecake the night before and let it set in the fridge overnight. Then, decorate with fresh berries when you’re ready to serve.
    • No water baths – and no long baking times. Everything sets in the fridge.
    • Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.
    A slice of cheesecake topped with blueberries on a black plate

    What You Need

    Simple ingredients and 10 minutes are all you need to make this no-bake blueberry cheesecake.

    Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

    All ingredients for no bake blueberry cheesecake laid out on a table
    • Sweet biscuits – I use Arnott’s Nice biscuits, but any type of sweet, plain biscuit can be used. Some other alternatives are Digestives, Graham Crackers or Arnott’s Marie.
    • Butter – is used to hold together the biscuit base. I recommend using real butter instead of margarine or butter substitutes for best results.
    • Cream – whipped thickened cream helps to give the cheesecake its creamy, silky texture.
    • Blueberries – fresh or frozen blueberries can be used for the filling, but I recommend using fresh berries to decorate. If blueberries aren’t in season, use frozen for the filling and serve the cheesecake with blueberry syrup or coulis instead.
    • White chocolate – melted chocolate is used to make (and set) the cheesecake filling. Choose a good quality chocolate that you know and love for the best flavour! I use Cadbury or Nestle chocolate.
    • Gelatine – is used along with the white chocolate as the setting agent.
    • Cream cheese – use full-fat cream cheese, as the low-fat/light version does not set as firmly. The cream cheese needs to be softened at room temperature to avoid lumps. I use Philadelphia cream cheese, but any regular, full-fat cream cheese will work.
    • Vanilla extract - or vanilla essence or paste.
    • Caster sugar - also known as superfine sugar.
    • Fresh blueberries and grated white chocolate - optional, to decorate.
    A white cheesecake on a wire cake stand topped with blueberries.

    Step By Step Instructions

    This no bake blueberry cheesecake consists of two simple components; the biscuit base and the cheesecake filling.

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Make The Biscuit Base

    Start by blitzing the biscuits/cookies in a food processor until they are the consistency of fine crumbs. Mix them with the melted butter and press the mixture into a prepared 23 cm springform tin.

    Melted butter and crushed biscuits in a mixing bowl
    A biscuit crust pressed into a springform cake tin

    Step 2 - Make The Cheesecake Filling

    Beat the cream cheese, vanilla extract, sugar and pureed blueberries until smooth and creamy.

    Cream cheese and blueberries in a glass bowl

    Add the cooled, dissolved gelatine to the mix and beat until well combined.

    Gelatine being added to blueberry cheesecake filling

    Fold through the melted (and cooled) white chocolate and the whipped cream.

    cheesecake filling with melted white chocolate added

    Spoon the mixture into the tin and spread out evenly with a spoon. 

    Top view of a blueberry cheesecake in a round tin

    Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting). Decorate with fresh blueberries and grated white chocolate.

    A slice of cheesecake on a black plate, with more blurred in the background.

    Expert Tips And FAQ's

    Use a spring-form tin

    Use a springform tin so that you can easily remove the cheesecake from the tin when set. Grease the tin well and line with baking paper to stop the filling from sticking to the sides.

    Make sure you use room temperature cream cheese

    The cream cheese needs to be softened to room temperature before beating. Otherwise your cheesecake filling may be lumpy.

    Chill the crust

    Place the biscuit crust into the fridge or freezer while you prepare the filling. This ensures that the base sets firm and no crumbs mix into the filling.

    How do I dissolve the gelatine?

    Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.

    Don’t skip the chilling time!

    The cheesecake needs to set in the fridge for at least 6 hours (or overnight) to set fully before slicing. It keeps well in the fridge, so is best made the day before and decorated when ready to serve.

    To decorate

    I love to top this cheesecake with grated white chocolate and extra blueberries, but you can use anything you like! Blueberry coulis or syrup is lovely when fresh blueberries are not in season, or keep in plain and simple with a sprinkling of icing sugar.

    Storing and freezing

    Store this blueberry cheesecake in the fridge and consume within 3-4 days. Alternatively, you can freeze it as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.

    A slice of cheesecake with fresh blueberries on top, with a bite missing

    Related Recipes

    If you LOVE cheesecake as much as I do, check out these favourite cheesecake recipes!

    • Baileys Chocolate Cheesecake | No-Bake
    • Tim Tam Cheesecake | No-Bake
    • The Ultimate No-Bake Mars Bar Cheesecake
    • No Bake Strawberry Cheesecake Slice

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

    a slice of cheesecake with a bite missing

    White Chocolate & Blueberry Cheesecake

    You don’t even have to turn on the oven for this gorgeous, no-bake blueberry cheesecake!
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Cheesecake
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Chilling time: 6 hours
    Total Time: 6 hours 20 minutes
    Servings: 16 slices
    Calories: 459kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 250 g plain sweet biscuits like Arnotts Nice biscuits
    • 120 g butter melted
    • 300 ml thickened cream (whipping cream)
    • 150 g blueberries fresh (or frozen)
    • 200 g white chocolate
    • 1 tbs gelatine dissolved in ¼ cup boiling water
    • 750 g cream cheese room temperature
    • 1 tsp vanilla extract
    • 110 g (½ cup) caster sugar
    • fresh blueberries and grated chocolate to decorate

    Instructions

    Conventional Method

    • Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
    • Finely crush biscuits in a food processor and place into a bowl. Add the melted butter and mix until well combined.
    • Press the mixture firmly into the base of the pan and place into the fridge.
    • Whip cream and set aside.
    • Puree fresh or frozen blueberries in a food processor and set aside.
    • Melt chocolate and set aside to slightly cool.
    • Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
    • Beat the cream cheese, vanilla extract, sugar and pureed blueberries until smooth and creamy.
    • Add the cooled, dissolved gelatine to the mix and beat until well combined.
    • 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.

    Thermomix Method

    • Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
    • Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
    • Press the mixture firmly into the base of the pan and place into the fridge.
    • 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.
    • Place the white chocolate into the TM bowl and melt for 3 minutes, on 50 degrees, Speed 2. Set aside in a bowl.
    • Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
    • Beat the cream cheese, vanilla extract, sugar and blueberries in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
    • Add the cooled, dissolved gelatine to the mix and beat until well combined.
    • 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.

    Notes

    RECIPE NOTES & TIPS
    Ingredients:
    • Sweet biscuits – I use Arnott’s Nice biscuits, but any type of sweet, plain biscuit can be used. Some other alternatives are Digestives, Graham Crackers or Arnott’s Marie.
    • Cream cheese – use full-fat cream cheese, as the low-fat/light version does not set as firmly. The cream cheese needs to be softened at room temperature to avoid lumps.
    • Blueberries – fresh or frozen blueberries can be used for the filling, but I recommend using fresh berries to decorate. If blueberries aren’t in season, you could serve the cheesecake with blueberry syrup or coulis instead.
    More Recipe Tips:
    • Use a springform tin so that you can easily remove the cheesecake from the tin when set. Grease the tin well and line with baking paper to stop the filling from sticking to the sides.
    • Chilling - the cheesecake needs to set in the fridge for at least 6 hours (or overnight) to set fully before slicing. It keeps well in the fridge, so is best made the day before and decorated when ready to serve.
    • Decorating - I love to top this cheesecake with grated white chocolate and extra blueberries, but you can use anything you like! Blueberry coulis or syrup is lovely when blueberries are not in season, or keep in plain and simple with a sprinkling of icing sugar.
    • Storing - store in the fridge and consume within 3-4 days. Alternatively, you can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.

    Nutrition

    Calories: 459kcal | Carbohydrates: 28g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 99mg | Sodium: 305mg | Potassium: 137mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1115IU | Vitamin C: 1.1mg | Calcium: 90mg | Iron: 0.7mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Russell

      May 10, 2021 at 1:56 pm

      Hello Lucy ... I was wondering what this recipe might be like with the inclusion of some blueberry vodka. If I was to use some, would the recipe need some more gelatine ?

      Thanks for some wonderful recipes .... Russell

      Reply
      • Lucy

        May 11, 2021 at 7:45 am

        Hi Russell, I have never used vodka in a cheesecake before so really can't offer any advice sorry!! It would depend on the amount you add - if it's only a tablespoon, you wouldn't need any extra gelatine but if it's a large quantity, you'll need a little extra gelatine. 🙂

        Reply
    2. Claudia

      July 11, 2019 at 1:17 am

      5 stars
      AMAZING! I've made this several times and it's always a big hit. Pretty easy to make if you've got everything set out and ready to go!

      Reply
      • Lucy

        July 11, 2019 at 6:11 am

        Fantastic! That is SO great to hear!

        Reply
    3. Diego Lopes

      November 07, 2017 at 9:59 pm

      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?

      Reply
      • Lucy Mathieson

        November 08, 2017 at 5:14 am

        Enjoy! xx

        Reply

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