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

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 20

Cook Time: 0

Chilling time: 6

Total Time: 6 20

Servings: slices

Calories: 459kcal

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.

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.

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.