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Homemade No-bake Blueberry Cheesecake

DifficultyIntermediate

Yields8 Servings
Prep Time1 hrCook Time4 hrsTotal Time5 hrs

Introduction

Can't make cakes at home without an oven? This no-bake blueberry cheesecake recipe is the one use the refrigerator instead. The frozen cheesecake is more suitable for summer compared to the baked ones. I highly recommend this refreshing, smooth, and soft dessert to you! Using fresh blueberry to make the jam, which brings out a vibrant and gentle color without using any edible pigment.

Tools

6-inch off-bottom cake pan/mousse ring

The recipe ingredients amount is for 6-inch molds. If you don't have one, you could use glass as well.

Ingredients

Cake Base
 70 g Digestive biscuits
 30 g Unsalted melted butter
Blueberry Jam
 110 g Blueberries
 30 g Sugar
 5 g Lemon juice
Lavender Cheese Layer
 250 g Cream cheese
 50 g Sugar
 100 g Plain yogurt
 120 g Light cream
 6 g Lemon juice
 8 g Gelatin sheets
Blueberry Jelly (dark purple layer)
 80 g Water
 40 g Sugar
 3 g Lemon Juice
 2 g Gelatin sheets

Directions

Preparations
1

Soak the gelatin sheets in cold water for 10 to 15 minutes in advance and remove them after softening.
Soften the cream cheese at room temperature.
Put the sugar, blueberries and lemon juice in a milk pan, boil it over medium heat until it is thick, separate the juice and pulp.

The First Layer
2

Crack the digestive biscuits and mix it with melted butter. Pour it into the bottom of the mold and press it tightly, then put it in the refrigerator. If you are using a mousse ring, remember to put a layer of plastic wrap on the bottom.

The Second Layer
3

Beat cream cheese and sugar until smooth, add yogurt and lemon juice and mix them well.
Melt gelatin sheets with insulated water. The water temperature should not be too high, 50-60 degrees is its best melting point.
Start whipping light cream to about 60% solid and mix it with the smooth cream cheese, then add the gelatin sheets and mix well.
Separate the cheese paste into 1/3 and 2/3 sizes. Mix the 2/3 size one with blueberry jam, then pour it into the mold and fridge for 30 minutes.

The Third Layer
4

Cook the blueberry pulp, water, sugar, and lemon juice inside a pan on medium heat for one minute until they saccharified.
Filter out the juice, add gelatin sheets after cooling to about 50-60 degrees, and mix them well.
Pour it into the mold and fridge it for another 30 minutes.

5

Pour the 1/3 size cheese paste into the mold and fridge the cake for at least 3 hours.
Put a hot towel around the mold for a while before unmold.
Decorate the top layer with some fresh blueberries.

Tips

- If this no-bake blueberry cheesecake recipe is too complicated for you, try only to prep the lavender layer of the cake.
- The simplest way to make the cake is to use a drinking glass.
- You could try different berries instead of blueberry. Even without them, you could get an original flavor cheesecake.
- Before pouring the materials each time, pour a little at first to see if the surface has solidified.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 299
% Daily Value *
Total Fat 20.8g32%
Saturated Fat 12.2g61%
Cholesterol 62mg21%
Sodium 174mg8%
Potassium 102mg3%
Total Carbohydrate 24.4g9%
Dietary Fiber 0.5g2%
Sugars 19.6g
Protein 5.1g11%

Calcium 5%
Iron 4%
Vitamin D 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

IF YOU ARE INTERESTED IN THIS RECIPE, PLEASE GIVE IT A TRY.

SOME COMMENTS OR FEEDBACK WILL LET US KNOW HOW YOU THINK OF IT.

Ingredients

Cake Base
 70 g Digestive biscuits
 30 g Unsalted melted butter
Blueberry Jam
 110 g Blueberries
 30 g Sugar
 5 g Lemon juice
Lavender Cheese Layer
 250 g Cream cheese
 50 g Sugar
 100 g Plain yogurt
 120 g Light cream
 6 g Lemon juice
 8 g Gelatin sheets
Blueberry Jelly (dark purple layer)
 80 g Water
 40 g Sugar
 3 g Lemon Juice
 2 g Gelatin sheets

Directions

Preparations
1

Soak the gelatin sheets in cold water for 10 to 15 minutes in advance and remove them after softening.
Soften the cream cheese at room temperature.
Put the sugar, blueberries and lemon juice in a milk pan, boil it over medium heat until it is thick, separate the juice and pulp.

The First Layer
2

Crack the digestive biscuits and mix it with melted butter. Pour it into the bottom of the mold and press it tightly, then put it in the refrigerator. If you are using a mousse ring, remember to put a layer of plastic wrap on the bottom.

The Second Layer
3

Beat cream cheese and sugar until smooth, add yogurt and lemon juice and mix them well.
Melt gelatin sheets with insulated water. The water temperature should not be too high, 50-60 degrees is its best melting point.
Start whipping light cream to about 60% solid and mix it with the smooth cream cheese, then add the gelatin sheets and mix well.
Separate the cheese paste into 1/3 and 2/3 sizes. Mix the 2/3 size one with blueberry jam, then pour it into the mold and fridge for 30 minutes.

The Third Layer
4

Cook the blueberry pulp, water, sugar, and lemon juice inside a pan on medium heat for one minute until they saccharified.
Filter out the juice, add gelatin sheets after cooling to about 50-60 degrees, and mix them well.
Pour it into the mold and fridge it for another 30 minutes.

5

Pour the 1/3 size cheese paste into the mold and fridge the cake for at least 3 hours.
Put a hot towel around the mold for a while before unmold.
Decorate the top layer with some fresh blueberries.

Homemade No-bake Blueberry Cheesecake

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