No-Bake Blueberry Cheesecake Recipe

Name: No-Bake Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2 cups Digestive Cookies (or Graham Crackers) Crumbs; 5 Tablespoons Melted Butter; 2 Tablespoons Brown Sugar; FOR THE FILLING:; 340 grams Mascarpone; 115 grams Cream Cheese, Softened; 1/2 cups Cane Sugar; 1/2 Lemon, Juiced; 1 Tablespoon Vanilla Extract; 1-1/2 cup Whipping Cream; FOR THE COMPOTE:; 2 cups Fresh Blueberries; 1/2 cups Water; 1 Lemon, Juiced; 1/2 cups Caster Sugar; 1 Tablespoon Corn Or Potato Starch; 1/4 cups Water, To Dissolve The Corn Starch; 1 Tablespoon Lemon Zest

Servings: persons

FOR THE CRUST:
2 cups Digestive Cookies (or Graham Crackers) Crumbs
5 Tablespoons Melted Butter
2 Tablespoons Brown Sugar
FOR THE FILLING:
340 grams Mascarpone
115 grams Cream Cheese, Softened
1/2 cups Cane Sugar
1/2 Lemon, Juiced
1 Tablespoon Vanilla Extract
1-1/2 cup Whipping Cream
FOR THE COMPOTE:
2 cups Fresh Blueberries
1/2 cups Water
1 Lemon, Juiced
1/2 cups Caster Sugar
1 Tablespoon Corn Or Potato Starch
1/4 cups Water, To Dissolve The Corn Starch
1 Tablespoon Lemon Zest

1
For the crust:
2
Combine digestive (or graham cracker) crumbs, melted butter and brown sugar in a bowl and mix until the crumbs have been thoroughly coated with the butter. Press firmly into the bottom and sides of an 8-inch springform pan. Chill for 30 minutes.
3
For the filling:
4
In a medium bowl, combine mascarpone, cream cheese, sugar, lemon juice and vanilla. Whisk until smooth and creamy. Set aside.
5
Whisk cream in another bowl until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
6
Pour filling into the prepared crust, using a flat spatula to flatten the top. Cover and chill several hours or overnight.
7
For the compote:
8
Combine blueberries, water, lemon juice and sugar in a small saucepan. Cook over medium heat, stirring gently untilit reaches a boil. Reduce heat, add the potato (or corn) starch and water mixture and stir gently, so as to not break the berries. Stir 3 minutes, or until sauce is thickened. Fold in lemon zest.
9
Pour sauce over the cheesecake and let sit in the fridge for a couple of hours before serving.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CRUST:, 2 cups Digestive Cookies (or Graham Crackers) Crumbs, 5 Tablespoons Melted Butter, 2 Tablespoons Brown Sugar, and more.

Yes, No-Bake Blueberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No-Bake Blueberry Cheesecake

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