No-Bake Blueberry Cheesecake (Can Be Gluten-Free)

May 30, 2023May 30, 20230 5
No-Bake Blueberry Cheesecake: A Creamy and Decadent Treat
in Dessert

Prep

40 min

Cook

0 min

Ready In

4 hours and 40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

180 g biscuits ( I used Freedom Foods Coconut biscuits ) or 180 g plain gluten-free biscuits ( I used Freedom Foods Coconut biscuits )
100 g butter , melted ( you may not need this full quantity )
60 ml boiling water
3 1/2 teaspoons gelatin , powder
2 packets cream cheese or ( 250 g ) light cream cheese , at room temperature
125 g caster sugar
600 ml thickened cream or 600 ml light thickened cream
1 tablespoon fresh lemon juice
200 g fresh blueberries or 200 g frozen blueberries
1/4 cup caster sugar ( superfine sugar )
1 tablespoon lemon juice
300 g blueberries ( if using frozen-use defrosted berries )
5 teaspoons cornflour ( gf if needed ) or 5 teaspoons cornstarch
1/2 cup water

Nutrision Information

Servings Per Recipe
8
Calories
685
Sugar
41g
Fat
55g
This no-bake blueberry cheesecake is an indulgent and creamy dessert that is perfect for those who want a delicious treat without the hassle of baking. The base is made from biscuit crumbs and butter, while the cheesecake filling combines cream cheese, thickened cream, and fresh blueberries for a decadent and creamy taste. The blueberry sauce adds a fruity and sweet touch to each slice that is sure to complement the tangy flavor of the cheesecake. Overall, this is a dessert that is simple and easy to make, yet tastes like a gourmet treat from a fancy bakery.

Instructions

1.In a food processor, blitz the biscuits until they resemble fine crumbs. Combine with the melted butter and mix well.
2.Spread the biscuit mixture evenly into an 8 inch springform tin and press down firmly to create an even base. Chill in the fridge.
3.In a small bowl, combine the boiling water and gelatin and mix until the gelatin has dissolved. Set aside to cool.
4.In a large bowl, beat the cream cheese and caster sugar together until smooth and creamy in consistency.
5.Gradually add the thickened cream, lemon juice and gelatin mixture to the cream cheese mixture, while continuously beating until well combined.
6.Fold in the blueberries gently.
7.Pour the mixture onto the chilled biscuit base and tap gently to remove any air bubbles.
8.Chill the cheesecake in the fridge for at least 4 hours, or until the cheesecake has set.
9.For the blueberry sauce, in a saucepan, combine the blueberries, caster sugar, and lemon juice. Mix the cornflour with the 1/2 cup of water to create a slurry.
10.Add the cornflour slurry to the blueberry mixture and stir continuously until the sauce thickens. Set aside to cool.
11.Once the cheesecake has set, remove from the springform tin and serve with the blueberry sauce on top.

PROS

This no-bake blueberry cheesecake is a great dessert that is easy to make and doesn’t require an oven.

It is also gluten-free and can be made healthier by using light cream cheese and light thickened cream if you wish.

CONS

While delicious, this dessert is high in calories and fat, so it should be enjoyed in moderation.
It also requires several hours of chilling time before it is ready to serve.

HEALTH & BENEFITS

Blueberries are a great source of antioxidants and have been associated with reducing inflammation in the body. Additionally, using light cream cheese and thickened cream can lower the calorie and fat content of this dessert.

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