Portions: 8 porciones Calories: 363kcal |
This smooth, creamy no bake blueberry cheesecake is low fat, and easy to make. Just combine a few simple ingredients and you can treat yourself to a dreamy, creamy, delicious dessert in a short time. The perfect ending to a great dinner.
By - Last revised . Published Feb 12, 2023.
Why I ā¤ļø it Recipe Ingredients Preparation
Blueberry cheesecake recipe no bake.
Why I ā¤ļø it
If you're looking for easy dessert recipes, you got it. And if you're looking for a a cheesecake filling so luscious that it melts in your mouth, the lovely flavor of a simple blueberry sauce, and the texture of a lovely buttery Graham cracker crust, you found it.
The combination of the tartness of lemon juice, the aroma and burst of flavor the the simple blackberry sauce in the cheesecake filling makes it a showstopper even on weekdays dinner.
No bake blueberry cheesecake recipe
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Utensils and tools
Ingredients
- 1.5 ounce [42 grams] of whole-wheat graham crackers
- 6 tablespoons melted butter
- 1 tablespoon unflavored gelatin powder
- 1 cup boiling-hot water, plus Ā¼ cup at room temperature
- 1 cup [236 ml] heavy whipping cream, divided
- 16 ounces [500 g] cream cheese, room temperature
- 2 tablespoons of lemon juice
- ā cup condensed milk
- 1 tablespoon pure vanilla extract
- ā cup blueberries (plus extra to garnish)
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Making the Graham cracker crust
Mix the crackers, and butter in a food processor and grind until it has a fine crumb resembling brown sugar.
Line the bottom and sides of the baking pan with parchment paper and pour the graham cracker crumbs into the baking pan. Press the mix with the back of a spoon to form an even crust. Set aside on the counter
Step 2: Dissolving the gelatin
In a small bowl, add room-temperature water. Whisking continuously, add the gelatin powder in a fine mist to avoid forming clumps.
Pour the boiling water into a different bowl of the same size, put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.
Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.
Step 3: Making the blueberry sauce
In a medium bowl, crush lightly the blueberries (minus the ones for garnishing) with the bottom of glass, just enough to break the skins.
Mix it with the dissolved gelatin, stir to combine, and set aside.
Step 4: Mixing
Pour the heavy cream into the mixer bowl. Whip at high speed until it forms stiff peaks (3-4 mins). Don't overdo it, or it'll turn into butter.
Add the cream cheese, and whisk to mix. At this point, it will be a bit dry and lumpy. Add lemon juice, condensed milk, and vanilla extract, and whisk at high speed until it's fluffy and smooth (2-3 mins).
With a spatula, fold in the blueberry and gelatin mix making sure it's well mixed.
Step 5: Filling
Pour the cream cheese mixture into the pie crust, level into an even layer with a spatula.
Step 6: Chilling
Cover the mold with plastic film or eco-friendly reusable waxed fabric (to prevent it from overdrying or getting unwanted odors in the fridge) and chill in the refrigerator for at least 4 hours or, best, overnight
Once chilled thoroughly, garnish with the remaining blueberries and serve.
Top tips
- The cheesecake is big enough to serve 6 generous portions or to cut into 8 decent pieces.
- Remove the cream cheese from the refrigerator and let it sit at room temperature for at least 2 hours. The softened cream cheese will help create a smooth and creamy cream cheese layer.
- To ensure that the cream forms peaks, chill the mixing bowl and the wire whisk attachment, but only do this if your kitchen is hot, or during the summer.
More cheesecake recipes
If you are looking for more no bake cheesecake recipes, you'll love the marvelous tropical taste of this lime and mango cheesecake or this amazing no bake dulce de leche cheesecake, or this Kinder Bueno cheesecake.
If you are looking for traditional baked cheesecake, try this amazing passionfruit cheesecake.
Variations
Instead of fresh blueberries, you can use one half a cup of blueberry jam to mix with the cream cheese filling. Another cup of blueberry jam will be enough to cover the cheesecake.
For more blueberry recipes, try this fluffy blueberry pancakes, or this blueberry delight.
Nutritional information
Calories: 363kcal | Carbohydrates: 17g | Protein: 7g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 140mg | Potassium: 219mg | Fiber: 2g | Sugar: 12g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
FAQs
How to make blueberry cheese pie no bake?
You can make an even easier no bake blueberry cheese pie by buying a graham cracker crust premade in the supermarket and using the filling in this recipe as the blueberry pie filling. Then chill as instructed in the recipe.
FAQs
How do you keep no-bake cheesecake firm?
If you make no-bake cheesecake with gelatin it will remain firm even after taking it out of the refrigerator.
Is no bake cheesecake better than baked cheesecake?
They are different, with similar texture and flavors, but I can't say that one is better than the other. I have to say, though, that I prefer making no-bake cheesecake during the warmer months when baking makes the kitchen too hot. No-bake cheesecake also takes less time to make.
Can I freeze no-bake cheesecake to make it set faster?
This is not a good idea, as the outer layer will be frozen by the time the core has set. Water crystals will also form, changing the texture. It's best to let it set in the refrigerator even if it takes more time.
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How to Make No Bake Blueberry Cheesecake
Ingredients
- 1.5 ounce of whole-wheat graham crackers [42 grams]
- 6 tablespoons melted butter
- 1 tablespoon unflavored gelatin powder
- 1 cup boiling-hot water plus Ā¼ cup at room temperature
- 1 cup heavy whipping cream [236 ml], divided
- 16 ounces cream cheese [500 g], room temperature
- 2 tablespoon of lemon juice
- ā cup condensed milk
- 1 tablespoon pure vanilla extract
- ā cup fresh blueberries plus extra to garnish
Instructions
Step 1: Making the graham cracker crust
- Mix theĀ crackers, andĀ butterĀ in a food processor and grind until it has a fine crumb resembling brown sugar.Line the bottom and sides of the baking pan with parchment paper and pour the graham cracker crumbs into the baking pan. Press the mix with the back of a spoon to form an even crust. Ā Set aside on the counter.
Step 2: Dissolving the gelatin
- In a small bowl, add room-temperature water. Whisking continuously, add theĀ gelatin powderĀ in a fine mist to avoid forming clumps.Pour theĀ boiling waterĀ into a different bowl of the same size, put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.
Step 3: Mixing the blueberry sauce
- In a medium bowl, crush lightly theĀ blueberriesĀ (minus the ones for garnishing) with the bottom of glass, just enough to break the skins.Ā Mix it with the dissolved gelatin, stir to combine, and set aside.
Step 4: Mixing
- Pour theĀ heavy creamĀ into the mixer bowl. Whip at high speed until it forms stiff peaks (3-4 mins). Don't overdo it, or it'll turn into butter.Add theĀ cream cheese, and whisk to mix. At this point, it will be a bit dry and lumpy. AddĀ lemon juice,Ā condensed milk, andĀ vanilla extract, and whisk at high speed until it's fluffy and smooth (2-3 mins).Ā With a spatula, fold in the blueberry and gelatin mix making sure it's well mixed.
Step 5: Filling
- Pour the cream cheese mixture into the pie crust, level into an even layer with a spatula.
Step 6: Chilling
- Cover the mold with plastic film or eco-friendly reusable waxed fabric (to prevent it from overdrying or getting unwanted odors in the fridge) and chill in the refrigerator forĀ at leastĀ 4 hours or, best, overnightOnce chilled thoroughly, garnish with the remaining blueberries and serve.
Nutrition
By , published Feb 12, 2023 on Tia Clara
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