Luscious No-Bake Blueberry Bliss Cheesecake
Indulge in this delightful No-Bake Blueberry Bliss Cheesecake that brings together the creamy richness of cheesecake with the refreshing burst of blueberries. Perfect for warm weather, this easy recipe can be made gluten-free by opting for gluten-free biscuits and cornstarch. You can effortlessly switch out the blueberries for other fruits, such as cherries, peaches, or mangoes, allowing this treat to cater to your seasonal cravings. Both fresh and frozen berries work wonderfully in this recipe, making it versatile and convenient. With a velvety cheese filling poured over a crunchy biscuit base, topped with a luscious berry sauce, this cheesecake is sure to impress your friends and family. Ideal for gatherings, celebrations, or a sweet ending to a cozy family dinner, this cheesecake will become a favorite in your dessert repertoire!
N/A
Servings
175
Calories
14
Ingredients
Ingredients
Biscuits (gluten-free, such as Freedom Foods Coconut biscuits)
180 g (crushed into fine crumbs)
Butter
100 g (melted)
Boiling water
60 ml (1/4 cup) (none)
Gelatin powder
3 1/2 teaspoons (none)
Cream cheese or light cream cheese
2 (250 g) packets (softened)
Caster sugar
125 g (1/2 cup) (none)
Thickened cream or light thickened cream
600 ml (none)
Fresh lemon juice
1 tablespoon (none)
Fresh blueberries or frozen blueberries
200 g (if using frozen, defrosted)
Caster sugar
1/4 cup (none)
Lemon juice
1 tablespoon (none)
Blueberries (frozen, if using)
300 g (if using frozen, defrosted)
Cornflour (gluten-free if needed)
5 teaspoons (none)
Water
1/2 cup (none)
Instructions
1
Begin by greasing and lining a 20 cm springform round pan with parchment paper. This helps in easy removal of the cheesecake.
2
In a food processor, blitz the biscuits until they reach a fine crumb texture. Pour in three-quarters of the melted butter and blend until the mixture resembles wet sand. If the mixture isn’t moist enough, gradually incorporate the remaining melted butter until desired consistency.
3
Transfer the biscuit crumb mixture into the prepared pan and firmly press it down to create an even base. Place the pan in the refrigerator to chill while you prepare the filling.
4
In a heatproof bowl, combine boiling water and sprinkle gelatin over it. Stir gently until completely dissolved, then allow to cool slightly.
5
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and caster sugar until smooth and creamy.
6
Gradually add the thickened cream, beating continuously until well combined and fluffy.
7
Pour in the cooled gelatin mixture and lemon juice, mixing until fully incorporated.
8
Gently fold in 200 grams of your chosen berries, taking care not to crush them.
9
Pour the cheesecake mixture onto the chilled biscuit base and smooth the top with a spatula. Return the pan to the refrigerator to set while preparing the berry sauce.
10
For the berry topping, blend the remaining berries in a food processor until smooth. Strain the mixture through a fine sieve into a small saucepan to remove any seeds.
11
Stir in the lemon juice and caster sugar to the sieve sauce.
12
In a separate cup, mix the cornstarch with cold water until smooth, then add to the berry sauce. Cook over medium heat for 2 to 3 minutes or until the mixture comes to a boil and thickens slightly.
13
Remove the sauce from heat and let it cool to room temperature.
14
Once the cheesecake has set (ideally for at least 4 hours or overnight), spread the cooled berry sauce evenly over the top.
15
Return the cheesecake to the fridge for an additional hour to allow the topping to set.
16
Slice and serve chilled, garnished with additional fresh berries if desired.
Nutrition Information
11.5 g
Fat
15 g
Carbs
1.75 g
Protein
10 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Luscious No-Bake Blueberry Bliss Cheesecake?
It is a delightful dessert featuring a creamy cheesecake filling mixed with blueberries over a crunchy biscuit base, topped with a luscious berry sauce.
Is this a no-bake recipe?
Yes, this is a no-bake recipe, making it perfect for warm weather when you want to avoid using the oven.
Can this cheesecake be made gluten-free?
Yes, you can make it gluten-free by using gluten-free biscuits (such as Freedom Foods Coconut biscuits) and gluten-free cornstarch.
What kind of biscuits are used for the base?
The recipe calls for 180 grams of biscuits, specifically mentioning gluten-free options like coconut biscuits.
How do I prepare the biscuit base?
Blitz the biscuits in a food processor to a fine crumb, mix with melted butter until it resembles wet sand, and press firmly into the pan.
What size pan is recommended for this recipe?
A 20 cm springform round pan is recommended for this cheesecake.
Why should I line the pan with parchment paper?
Lining the pan with parchment paper helps in the easy removal of the cheesecake once it has set.
How is the gelatin prepared?
Sprinkle 3 1/2 teaspoons of gelatin powder over 60 ml of boiling water and stir gently until completely dissolved.
Can I use light cream cheese for this recipe?
Yes, you can use either standard cream cheese or light cream cheese packets.
What type of cream is required for the filling?
The recipe requires 600 ml of thickened cream or light thickened cream.
Can I use frozen blueberries?
Yes, both fresh and frozen blueberries work wonderfully. If using frozen, ensure they are defrosted before use.
How many blueberries go into the cheesecake filling?
The recipe uses 200 grams of berries inside the cheesecake filling mixture.
How many blueberries are needed for the topping sauce?
The berry topping requires an additional 300 grams of blueberries.
How do I make the berry sauce topping?
Blend berries, strain them to remove seeds, add lemon juice and sugar, then thicken with a cornstarch slurry over medium heat.
Why is the berry sauce strained?
Straining the blended berry mixture through a fine sieve removes any seeds for a smoother sauce.
How is the berry sauce thickened?
The sauce is thickened by mixing 5 teaspoons of cornflour with water and cooking it into the berry mixture until it boils.
How long does the cheesecake need to set before adding the sauce?
The cheesecake should ideally set for at least 4 hours, or even overnight, before applying the sauce.
How long does it take for the topping to set?
After spreading the berry sauce, the cheesecake should return to the fridge for an additional hour to allow the topping to set.
Can I substitute blueberries for other fruits?
Yes, you can switch blueberries for cherries, peaches, or mangoes to cater to seasonal cravings.
What is the calorie count per serving?
Each serving contains approximately 175 calories.
How much fat is in one serving?
There is approximately 11.5 grams of fat per serving.
How many carbohydrates are in a serving?
One serving contains 15 grams of carbohydrates.
What is the sugar content of this cheesecake?
Each serving contains 10 grams of sugar.
How much protein is in each slice?
The cheesecake provides 1.75 grams of protein per serving.
How many ingredients are in this recipe?
There are a total of 14 distinct ingredient measurements used in this recipe.
Do I need any special equipment?
A food processor for the base and sauce, and an electric mixer for the cream cheese filling are recommended.
Is fresh lemon juice necessary?
The recipe calls for fresh lemon juice in both the filling and the sauce for optimal flavor.
How should the cheesecake be served?
It should be served chilled, and you can garnish it with additional fresh berries if desired.
What is the best occasion for this dessert?
It is ideal for gatherings, celebrations, or as a sweet ending to a cozy family dinner.
Can I prepare the sauce in advance?
Yes, but ensure it has cooled to room temperature before spreading it over the set cheesecake.