No bake blueberry cheesecake is a cookie and butter crust topped with a filling of cream cheese, cream, sugar, lemon juice, and gelatin, chilled until firm and finished with a stovetop sauce of Chilean blueberries, lemon, and sugar thickened with cornstarch. It takes about 6 hours including chilling and 10 minutes of cooking for the sauce, and serves 8.
A classic, very popular dessert in Chile that is easy to make and ideal for sharing on any occasion.
How to Make No Bake Blueberry Cheesecake?
This cheesecake needs no oven. The crust is made from crushed cookies and melted butter, the creamy filling is set with gelatin in the fridge for at least 5 hours, and the blueberry sauce is cooked briefly on the stove and spooned on top just before serving.
Nutritional Information
Each serving of blueberry cheesecake contains approximately 620 kcal, 7 g of protein, 41 g of fat (25 g of saturated fat), 120 mg of cholesterol, 56 g of carbohydrates, 41 g of sugars, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade No Bake Blueberry Cheesecake Recipe
Preparation: 6 hours (including chilling)
Cooking: 10 minutes
Servings: 8
Ingredients
Crust
- 2 cups of crushed cookies
- 80 g (5½ tablespoons) of butter, melted
Filling
- 450 g of cream cheese
- 200 ml (¾ cup + 1 tablespoon) of heavy cream
- 125 ml (½ cup) of boiled water
- 150 g (¾ cup) of sugar
- 50 ml (3½ tablespoons) of lemon juice
- 5 teaspoons of unflavored gelatin powder
Blueberry sauce
- 3 cups of blueberries
- 100 g (½ cup) of sugar
- 50 ml (3½ tablespoons) of cold water
- 1 lemon
- 1 tablespoon of cornstarch
Instructions
- Grind the cookies in a food processor and mix in the melted butter until evenly combined. Press the mixture into a 23 cm (9 inch) round pan with high sides, cover with plastic wrap, and chill for 20 minutes.
- For the filling, combine the cream cheese, sugar, cream, lemon juice, and the gelatin dissolved in the boiled water in a large bowl and mix with a spoon or hand mixer until smooth. Pour into the pan, spread evenly, cover with plastic wrap, and chill for at least 5 hours.
- In a medium pot, combine 2 cups of blueberries, the lemon zest and juice, and the sugar and cook over low heat until the sugar dissolves completely. Add the cornstarch dissolved in the cold water, stir, turn off the heat, and let cool to room temperature.
- Just before serving, spread the blueberry sauce over the cheesecake, decorate with the remaining whole blueberries, and cut into medium slices. Serve with a fresh juice or a good coffee.
Additional Tips
For the crust you can use butter cookies, wine cookies, vanilla cookies, or a mix, depending on what you have and prefer.
Soften the cream cheese
Cream cheese must be at room temperature before mixing. If it is cold, it is almost impossible to get a smooth, silky filling.
Respect the chilling time
Give the filling the full 5 hours in the fridge so it sets and slices cleanly.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh blueberries | Frozen blueberries | 3 cups | Best for the sauce |
| Blueberry sauce | Blueberry jam | 1 cup | Faster topping |
| Sugar | Baking sweetener | Adjust to label | Lower sugar |
| Vanilla cookies | Graham crackers | 2 cups crushed | Classic crust |
Frequently Asked Questions (FAQs)
1. Can I use frozen blueberries?
Yes, especially for the sauce. If you use them to decorate the top, remember they release liquid as they thaw and can stain the white surface of the cheesecake.
Butter or vanilla cookies are traditional, but wine cookies or a mix also work for a more complex flavor.
3. How do I keep the cream cheese from getting lumpy?
Let it come to room temperature before mixing. Cold cream cheese will not blend into a smooth, silky filling.
4. Can I use a sweetener instead of sugar?
Yes, but make sure it is suitable for this kind of preparation and balance the amounts carefully, since sugar also gives texture to the blueberry sauce.
Benefits of Blueberries
Blueberries are high in antioxidants that help protect the body’s cells, and regular consumption is associated with heart health.
Chilean Blueberries
Chile is one of the world’s largest producers and exporters of blueberries, shipping fresh fruit to the Northern Hemisphere during its off season.
Did You Know?
Blueberries were introduced to Chile commercially in the 1980s and quickly became one of the country’s most important fruit exports.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Blueberry Mousse Recipe
- Blueberry Kuchen Recipe
- Blueberry Jam Recipe
- Raspberry Cheesecake Recipe
