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

Name: No-Bake Blueberry Cheesecake (Can Be Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 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); Cream Cheese Layer; 60 ml boiling water (1/4 cup); 3 1/2 teaspoons gelatin, powder; 2 (250 g) packets cream cheese or (250 g) light cream cheese, at room temperature; 125 g caster sugar (1/2 cup); 600 ml thickened cream or 600 ml light thickened cream; 1 tablespoon fresh lemon juice; 200 g fresh blueberries or 200 g frozen blueberries; Topping; 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

Servings: persons

Base
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)
Cream Cheese Layer
60 ml boiling water (1/4 cup)
3 1/2 teaspoons gelatin, powder
2 (250 g) packets cream cheese or (250 g) light cream cheese, at room temperature
125 g caster sugar (1/2 cup)
600 ml thickened cream or 600 ml light thickened cream
1 tablespoon fresh lemon juice
200 g fresh blueberries or 200 g frozen blueberries
Topping
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

1
Spray and line a 20 cm springform round pan.
2
Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
3
Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
4
Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
5
Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
6
Add the gelatine mixture and the lemon juice. Beat.
7
Fold in the 200 grams of berries.
8
Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
9
Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
10
Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
11
Spread the berry topping over the cooled cheesecake. Spread evenly.
12
Return the cheesecake to the fridge to set.
13
Cheesecakes generally require at least 4 hours to set fully or leave overnight.

1267

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Base, 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), Cream Cheese Layer, and more.

Yes, No-Bake Blueberry Cheesecake (Can Be Gluten-Free) 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.

That's it — enjoy your meal!