No-Bake Blueberry Cream Cheesecake – A Light and Delicious Dessert

Introduction

Bring a touch of elegance to your dessert table with this No-Bake Blueberry Cream Cheesecake! Featuring a buttery biscuit crust, a creamy blueberry-infused cheesecake filling, and a beautiful garnish of fresh blueberries, this dessert is light, refreshing, and bursting with fruity flavor. Perfect for summer parties, family dinners, or any special occasion, this no-bake recipe is simple yet impressive. Let’s get started!

Ingredients

For the Biscuit Crust:

• 2 ½ cups (250g) graham cracker crumbs (or digestive biscuits)
• ½ cup (115g) unsalted butter, melted

For the Blueberry Cream Filling:

• 2 cups (450g) cream cheese, softened
• 1 ½ cups (360ml) heavy whipping cream, chilled
• 1 cup (150g) fresh or frozen blueberries, pureed
• ¾ cup (100g) powdered sugar
• 1 tsp vanilla extract
• 2 tbsp gelatin powder (or agar-agar for a vegetarian option)
• 3 tbsp warm water (to dissolve the gelatin)

For Garnish:

• Fresh blueberries
• Mint leaves
• Optional: Lemon zest or a sprinkle of powdered sugar

Instructions

Step 1: Prepare the Biscuit Crust

1. Combine the graham cracker crumbs and melted butter in a mixing bowl. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press the mixture into the bottom of a 9-inch (23cm) springform pan, creating a firm and even layer.
3. Place the crust in the refrigerator to chill while preparing the filling.

Step 2: Make the Blueberry Cream Filling

1. In a small bowl, dissolve the gelatin in warm water. Let it sit for 5 minutes, then gently heat until fully dissolved. Set aside to cool slightly.
2. In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
3. Stir in the blueberry puree and vanilla extract until fully incorporated.
4. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the blueberry mixture to keep the filling light and airy.
5. Gradually pour the dissolved gelatin into the filling, stirring constantly to ensure even distribution.

Step 3: Assemble the Cheesecake

1. Pour the blueberry cream filling over the prepared crust, smoothing the top with a spatula.
2. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely.

Step 4: Garnish and Serve

1. Once the cheesecake is fully set, remove the springform pan’s rim carefully.
2. Garnish with fresh blueberries, mint leaves, and a sprinkle of lemon zest or powdered sugar for a vibrant and fresh presentation.
3. Slice and serve chilled for a refreshing dessert.

Pro Tips

• For an ultra-smooth filling, strain the blueberry puree to remove any seeds before adding it to the mixture.
• Use a warm, sharp knife for clean slices—dip the blade in hot water and wipe it dry before cutting.
• Add a teaspoon of lemon juice to the filling for an extra burst of freshness.

Serving Suggestions

• Pair this cheesecake with a cup of green tea or a glass of chilled white wine for a sophisticated dessert experience.
• Serve with a dollop of whipped cream or a drizzle of blueberry syrup for extra indulgence.
• Add a few fresh raspberries or strawberries alongside for a colorful and fruity garnish.

Conclusion

This No-Bake Blueberry Cream Cheesecake is the ultimate light and fruity dessert that’s as beautiful as it is delicious. Its creamy texture, sweet-tart blueberry flavor, and stunning presentation make it a go-to recipe for any occasion. Try this recipe today and wow your guests with a dessert they won’t forget!

Happy no-baking!