You don’t even have to turn on the oven for this gorgeous, no-bake blueberry cheesecake! With a buttery biscuit base, a lusciously creamy white chocolate filling and a topping of fresh blueberries, it is the perfect summer dessert.
Introducing the ultimate no-bake cheesecake! It features a buttery biscuit base with a seriously sweet and creamy filling that just glides onto your fork. Paired with juicy and tart blueberries, it is rich, indulgent and completely irresistible.
This cheesecake is one of my favourite desserts for so many reasons. The flavour is incredible, it has the most beautiful creamy texture, is super easy to make and it turns out perfectly every single time!
Like my white chocolate raspberry cheesecake, lemon cheesecake and Toblerone cheesecake, this cheesecake requires no oven time and can be easily made ahead – perfect for easy entertaining. It keeps well in the fridge and can be decorated with fresh blueberries when you’re ready to serve. Then, all you need to do is grab a fork and DIG IN!!
Why You’re Going To Love This Recipe
- No baking involved – simply prepare and chill. That’s it!
- Indulgent, rich and creamy – it has THE most luscious white chocolate and blueberry filling!!
- Easy to make – while this no bake blueberry cheesecake may look complicated, it is so easy to prepare and takes just 10 minutes of hands-on time. The hardest part is waiting for it to chill!
- Celebration worthy – perfect for Christmas, summer BBQs, picnics, birthday parties or afternoon tea.
- Make ahead – prepare the cheesecake the night before and let it set in the fridge overnight. Then, decorate with fresh berries when you’re ready to serve.
- No water baths – and no long baking times. Everything sets in the fridge.
- Conventional and Thermomix – you will find both methods in the recipe card at the bottom of the post.
What You Need
Simple ingredients and 10 minutes are all you need to make this no-bake blueberry cheesecake.
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- 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.
- Butter – is used to hold together the biscuit base. I recommend using real butter instead of margarine or butter substitutes for best results.
- Cream – whipped thickened cream helps to give the cheesecake its creamy, silky texture.
- 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, use frozen for the filling and serve the cheesecake with blueberry syrup or coulis instead.
- White chocolate – melted chocolate is used to make (and set) the cheesecake filling. Choose a good quality chocolate that you know and love for the best flavour! I use Cadbury or Nestle chocolate.
- Gelatine – is used along with the white chocolate as the setting agent.
- 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. I use Philadelphia cream cheese, but any regular, full-fat cream cheese will work.
- Vanilla extract – or vanilla essence or paste.
- Caster sugar – also known as superfine sugar.
- Fresh blueberries and grated white chocolate – optional, to decorate.
Step By Step Instructions
This no bake blueberry cheesecake consists of two simple components; the biscuit base and the cheesecake filling.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 – Make The Biscuit Base
Start by blitzing the biscuits/cookies in a food processor until they are the consistency of fine crumbs. Mix them with the melted butter and press the mixture into a prepared 23 cm springform tin.
Step 2 – Make The Cheesecake Filling
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 6 hours (for best results, leave in the fridge overnight before cutting). Decorate with fresh blueberries and grated white chocolate.
Expert Tips And FAQ’s
Use a spring-form tin
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.
Make sure you use room temperature cream cheese
The cream cheese needs to be softened to room temperature before beating. Otherwise your cheesecake filling may be lumpy.
Chill the crust
Place the biscuit crust into the fridge or freezer while you prepare the filling. This ensures that the base sets firm and no crumbs mix into the filling.
How do I dissolve the gelatine?
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Don’t skip the chilling time!
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.
To decorate
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 fresh blueberries are not in season, or keep in plain and simple with a sprinkling of icing sugar.
Storing and freezing
Store this blueberry cheesecake in the fridge and consume within 3-4 days. Alternatively, you can freeze it 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.
If you LOVE cheesecake as much as I do, check out these favourite cheesecake recipes!
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White Chocolate & Blueberry Cheesecake
You don’t even have to turn on the oven for this gorgeous, no-bake blueberry cheesecake!
Course: Dessert
Cuisine: Cheesecake
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 16 slices
Calories: 459kcal
Ingredients
Prevent your screen from going dark
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.
- 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.
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 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 anyw 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.
Notes
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.
Recipe by CookGoodRecipes.com
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
