Cheesecake doesn’t need to be hard to make and time consuming! This No Bake Blueberry Cheesecake will impress you with its simplicity, freshness and fantastic taste. You can make it in less then 30 minutes and then your fridge will do the rest!
Why is this recipe good
This recipe is great because it is simple, yet delicious! This is a classic no bake cheesecake with gelatine, creamy texture and decadent taste. It requires little ingredients. It is so easy to make and you just need a mixer, a spatula and a bowl. The fresh blueberries are the perfect addition to the fluffy filling as they are crispy and not too sweet. Each bite is a real pleasure for the palate due to the nicely contrasting combination of creamy filling and fresh fruits.
This recipe is really easy to follow! There are, however, few tips which you might find useful in order to accomplish a perfect result.
- You would need two kinds of cookies for the crust: oreo cookies and graham crackers or vanilla wafers. The combination of both kinds brings a nice cocoa kick which is not as strong as if using only oreos.
- The quantity of the gelatine is crucial for the consistency of this cheesecake. Don’t overdo it! To make perfectly creamy texture, you don’t need much. If you add excessive gelatine, your cheesecake might become stiff and not as pleasant.
- Mixing the cream cheese together with the heavy cream is easy, as long as your cream is cold enough. Make sure both ingredients have been just taken out of the fridge before whipping them with the mixer. Beat until the consistency of the filling is thick and fluffy. Don’t overbeat as the texture might become grainy.
Can you freeze this cheesecake
I don’t recommend freezing desserts containing gelatine as they might change their structure once thawed. This cheesecake keeps well in the fridge for up to 4 days as the gelatine and the sugar preserve the blueberries in the filling.
Can you make this recipe for keto diet
This recipe can be easily converted into a keto cheesecake! The blueberries are one of the best fruits for a low carb diet. On the filling you just need to substitute the sugar with equal quantity of xylitol or 30% more erythritol. Regarding the base, you can use almond flower and cocoa powder instead of crushed cookies. Check out the recipe notes for the exact ingredient quantities!
Let me know if you liked this recipe. I will be very happy to receive your opinion in the comments! If you made it, please share how it went.
Check out some other blueberry recipes from the blog:
Simple No Bake Blueberry Cheesecake
For the crust:
- 5 oreo cookies
- 3 graham crackers , or 12 vanilla wafers
- 3 tbsp/ 40 g butter, melted
For the filling:
- 7/8 cup / 100 g powdered sugar
- 2 teaspoons vanilla extract
- 1 1/4 cup/ 300 g cream cheese
- 7/8 cup/ / 200 ml heavy whipping cream
- 3 tsp/ 10 g unflavoured gelatine, about 1 envelope + 1 teaspoon
- 2 cups/ 250 g fresh blueberries + more for decoration
Make the crust:
- Crush the cookies and the crackers into fine crumbs. Mix very well with the melted butter. Press onto the bottom of 7 inch/ 18 cm spring form pan, lined with parchment paper.
- Leave the pan in the fridge, while preparing the filling.
Make the filling:
- In a small ramequin or a heatproof cup sprinkle the gelatine over 3-4 tbsp water. Set aside to let bloom.
- In a large mixing bowl combine the cream cheese, heavy cream, powdered sugar and vanilla. Beat with a mixer, first at a lower speed and then at high speed, until smooth, thick and fluffy - about 3-4 minutes. Don’t overmix!
- Heat some water in a small saucepan and place inside the ramequin with the gelatine. Make sure the water doesn’t come to the top. When the water reaches the boiling point, remove from the heat. Make sure the gelatine has melted completely before adding it to the filling.
- Gradually add the gelatine to the filling, mixing gently with a rubber spatula, until distributed.
- Wash the blueberries and dry them very well with kitchen paper. Carefully fold the blueberries into the mixture.
- Transfer the filling into the pan. Smooth out the top with a spatula.
- Let the cheesecake sit in the fridge for 6-8 hours or overnight. Decorate with fresh blueberries before serving.
- Crust: The total quantity of the crumbs for the crust should be about 100 g or 3,5 oz which makes about 1 cup. You can use other kind of cocoa and plain cookies, in case you don’t have Oreo cookies or vanilla wafers.
- Filling: Make sure the cream and the cream cheese have been well refrigerated for several hours, before making the filling.
- Gelatine: with this quantity of gelatine you will have a very smooth and creamy consistency. If you like your cheesecake stiffer, increase the gelatine with 50% (don’t recommend).
- Keto: You can easily convert this recipe to a low carb cheesecake, suitable for a keto diet.
For the crust skip the cookies and use 1 cup almond flour + 1 heaping tbsp cocoa powder and 1 tbsp xylitol and the same quantity of melted butter.
For the filling substitute the sugar with 1/2 cup xylitol or 3/4 cup erythritol. The rest is all the same.