This no bake blueberry cheesecake is a creamy, refreshing dessert packed with vibrant berry flavor and a buttery biscuit base. It’s perfect for warm days when you want something indulgent without turning on the oven.
Why You’ll Love This Recipe
- Smooth, rich, and perfectly balanced with tangy blueberries
- No oven required, making it simple and stress-free
- Family-friendly and great for gatherings or celebrations
- Make-ahead dessert that chills beautifully
- Uses easy-to-find, wholesome ingredients
Ingredients
- 300g blueberries (fresh or frozen)
- 130g caster sugar
- 1 unwaxed lemon (zest and juice)
- 300g digestive biscuits or ginger nut biscuits
- 100g unsalted butter, melted
- 350g full-fat cream cheese
- 1 tsp vanilla extract or vanilla bean paste
- 200ml double cream
Instructions
- Lightly grease a 20cm springform pan and line the base with baking paper.
- In a saucepan, cook blueberries with 50g sugar and half the lemon juice over medium heat for 7 minutes until soft.
- Set aside 4 tablespoons for topping, then cook the rest until thick and jam-like. Blend until smooth and let cool.
- Crush biscuits into fine crumbs and mix with melted butter. Press firmly into the pan base and slightly up the sides. Chill for 30 minutes.
- Beat cream cheese with remaining sugar, vanilla, lemon zest, and juice until smooth and thick.
- Whip double cream until stiff peaks form.
- Fold blueberry purée into the cream cheese mixture, then gently fold in whipped cream.
- Spoon filling over the crust and smooth the top.
- Chill the no bake blueberry cheesecake for at least 2 hours (or overnight).
- Before serving, top with reserved blueberries and slice into wedges.
Tips & Tricks
- Use full-fat cream cheese for the creamiest texture
- Chill overnight for the best structure and flavor
- Swap digestive biscuits with graham crackers if preferred
- Add a touch of honey for a deeper sweetness
- Avoid overmixing after adding whipped cream to keep it airy
Details
- Prep Time: 25 minutes
- Chill Time: 2–24 hours
- Total Time: ~2 hours 25 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-bake
- Cuisine: European-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Serve with extra fresh blueberries or a drizzle of berry sauce
- A hint of lemon zest enhances freshness
- Can be made in individual jars for portion control
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 5g
- Carbohydrates: 32g
- Fat: 30g
FAQ
Can I use frozen blueberries?
Yes, frozen blueberries work perfectly and are often more budget-friendly.
How long does no bake blueberry cheesecake last?
It keeps well in the fridge for up to 3 days.
Can I make it ahead of time?
Absolutely, it’s even better when made a day in advance.
Why didn’t my cheesecake set properly?
It may need more chilling time or firmer whipped cream.
Can I make it without gelatin?
Yes, this recipe sets naturally using whipped cream and cream cheese.
Storage
- Fridge: Store covered for up to 3 days
- Freezer: Freeze for up to 1 month; thaw in fridge overnight
- Reheating: Not needed; serve chilled
Similar Recipes
No Bake Blueberry Cheesecake
A creamy no bake blueberry cheesecake made with fresh blueberries and a buttery biscuit base.No oven required and easy to prepare ahead.Perfect chilled dessert for any occasion.
Ingredients
- 300 g blueberries fresh or frozen
- 130 g caster sugar
- 1 unwaxed lemon zest and juice
- 300 g digestive biscuits or ginger nut biscuits
- 100 g unsalted butter melted
- 350 g full-fat cream cheese
- 1 tsp vanilla extract or vanilla bean paste
- 200 ml double cream
Instructions
- Lightly grease a 20cm springform pan and line the base with baking paper.
- In a saucepan, cook blueberries with 50g sugar and half the lemon juice over medium heat for 7 minutes until soft.
- Set aside 4 tablespoons for topping, then cook the rest until thick and jam-like. Blend until smooth and let cool.
- Crush biscuits into fine crumbs and mix with melted butter. Press firmly into the pan base and slightly up the sides. Chill for 30 minutes.
- Beat cream cheese with remaining sugar, vanilla, lemon zest, and juice until smooth and thick.
- Whip double cream until stiff peaks form.
- Fold blueberry purée into the cream cheese mixture, then gently fold in whipped cream.
- Spoon filling over the crust and smooth the top.
- Chill the no bake blueberry cheesecake for at least 2 hours (or overnight).
- Before serving, top with reserved blueberries and slice into wedges.
Notes
- Serve with extra fresh blueberries or a drizzle of berry sauce
- A hint of lemon zest enhances freshness
- Can be made in individual jars for portion control
Conclusion
This no bake blueberry cheesecake is a simple yet elegant dessert that delivers creamy texture and fruity brightness in every bite. Whether you’re hosting guests or treating yourself, it’s a reliable recipe you’ll come back to again and again.