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
White Chocolate & Blueberry Cheesecake
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 blueberries fresh (or frozen)
- 1 tbs gelatin dissolved in ¼ cup boiling water
- 750 g cream cheese room temp
- 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.
- Melt chocolate and set aside to cool.
- Puree fresh or frozen blueberries in a food processor and set aside.
- 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 on Speed 10, 10 seconds. 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 on 50 degrees, Speed 2 for 3 minutes. 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 on Speed 5, 30 seconds. 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
- 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.
- 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.
- 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.
- I love 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.
- 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
Russell
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
Lucy
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. 🙂
Claudia
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!
Lucy
Fantastic! That is SO great to hear!
Diego Lopes
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?
Lucy Mathieson
Enjoy! xx