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A delicious no-bake White Chocolate & Blueberry Cheesecake decorated with fresh blueberries and grated chocolate. This is the perfect summer dessert!

White Chocolate & Blueberry Cheesecake

A delicious no-bake White Chocolate & Blueberry Cheesecake decorated with fresh blueberries and grated chocolate. This is the perfect summer dessert!
5 from 4 votes
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Course: Dessert
Cuisine: Cheesecake
Keyword: White Chocolate & Blueberry Cheesecake
Prep Time: 20 minutes
Chilling time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 16 slices
Calories: 459kcal

Equipment

  • Food processor or Thermomix
  • Beaters, a stand-mixer or Thermomix
  • Microwave, stove-top or Thermomix

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

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.

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