No-Bake Layered Blueberry Cheesecake

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This double layered, colorful cheesecake with sweet blueberries makes for one of the best refreshing desserts or birthday cakes. The most favorable part? This delicious blueberry cheesecake is no bake!

She is not only pretty, but also super delicious. This cheesecake is made with half cream cheese and half Greek yoghurt to keep it light and fresh. The first layer is made of lemon cream and on top the purple velvety blueberry cream made of fresh blueberries.

How to make a no-bake blueberry cheesecake?

First of all, baking cheesecakes is not difficult. That’s why it’s always satisfying. As this beauty doesn’t need to be baked in the oven, there is no stress about burning the crust or top of your cheesecake. What a relief!

Start with making the cookie crust. For most of our cheesecake recipes we use sugar-free digestive cookies. Everyone loves it. They are crunchy, crumbly and a bit salty and taste amazing combined with cream. All you need to do is crumble the cookies and mix with melted butter. Press the crust mixture into the bottom of a springform (lined with parchment paper). Keep it in the fridge while you start making the batter.

Making the lemon cream

The next step is making the lemon cream, which will be the first white layer of the cheesecake. Combine heavy cream with sugar, cream cheese and Greek yoghurt. Easiest is to use a kitchen aid or an electric mixer. But yes you can also use your muscles. Meanwhile soak 3 leaf gelatine in water and mix it with hot lemon juice. Add the lemon gelatine mix  to the cream and mix it well. Voila, your first creamy layer is made. Pour on top of the crust and spread evenly. Now let it firm for 1-2 hours in the fridge.

Making the blueberry cream

The second layer will be the blueberry cream. You can either use frozen blueberries or fresh ones. The fresh blueberries usually make a darker purple color. Bring them to a boil with a little bit of water. Strain the juice out of the blueberries by pressing them into a sieve while catching the juice. Meanwhile make another batch of cream just like the first one. Use again 3 leaf gelatine and this time add them to the blueberry mix until dissolved. Add the blueberry mixture to the cream until you see a smooth dreamy purple cream. Pour the cream on top of the lemon layer and spread evenly. Let it firm in the fridge for at least 4 hours.

Garnish the cheesecake with a light blueberry sauce and fresh blueberries on top! Keep it in the fridge for another 30 minutes before serving. It will be soft, light and creamy, but will hold its shape well.

No-Bake Blueberry Cheesecake

This fresh blueberry cheesecake makes a perfect light birthday cake.
Servings 10 people
Prep Time 40 mins
Resting time 6 hrs
Total Time 8 hrs 40 mins

Equipment

  • Kitchen Aid K45SSEWH
  • Philips HR7629 Food Processor
  • Springform pan 22 cm (9 inch)

Ingredients

For the cookie crust

  • 200 grams Digestive cookies
  • 80 grams butter

For the first lemon layer

  • 1 lemon
  • 250 grams Greek Yoghurt
  • 250 grams cream cheese
  • 3 leaf gelatine
  • 200 ml heavy cream
  • 8 tbsp sugar

Blueberry layer

  • 150 grams blueberries
  • 250 grams Greek Yoghurt
  • 250 grams cream cheese
  • 3 leaf gelatine
  • 200 ml heavy cream
  • 8 tbsp sugar
  • 50 ml water

garnish

  • 75 grams blueberries
  • 25 ml water
  • 2 leaf gelatine

Instructions

Cookie crust

  • Start with making the crust by putting the cookies in a kitchen aid that cuts them in crumbled small pieces. If you feel like smashing to let out some tensions, you could also put cookies in a towel, close it and smash on it with a rolling pin. This way you might have some bigger chunks which will give the crust a more crunchy bite. Put the crumbled cookies in a mixing bowl.
  • Melt the butter in a saucepan and add the melted butter to the crumbled cookies. Mix till well combined. Add the mixture to the cake pan and push it down with the back of a spoon. Make sure the cookie mixture is covering the whole bottom and concentrated. Put the cake pan with the crust in the fridge.

The lemon layer

  • Soak the leaf gelatine in a bowl with water. Squeeze the lemon in a saucepan and bring to a boil.
  • Meanwhile mix the sugar with the cream until half whipped and airy. Add the cream cheese and the Greek yoghurt and mix it all well until smooth.
  • Grab the leaf gelatine and squeeze the water out. Add to the warm lemon juice and mix well until the gelatine is dissolved. Add the lemon gelatine to the cream mixture and mix well.
  • Transfer the lemon cream into the cake pan and spread evenly. Put it back in the fridge and let it firm for 2 hours.

Make the blueberry cream

  • Soak the leaf gelatine in a bowl with water. Heat up the blueberries with a bit of water in a saucepan. Bring to a boil.
  • Meanwhile mix up the cream with the sugar until half firm and airy. Add the cream cheese and Greek Yoghurt and mix until smooth.
  • Transfer the blueberries into a sieve and let the juice drain while you crush the blueberries until all the juice came out. Grab the leaf gelatine and squeeze the water out. Add to the blueberry juice and mix well.Add the blueberry gelatine to the cream and mix until smooth.
  • Transfer the blueberry cream on top of the lemon cream. Make sure the lemon cream has firmed well, to create two separate layers. Let it firm in the fridge for at least 4 hours.

Garnish

  • Bring 50 grams of blueberries to a boil with a little bit of water just like earlier. Meanwhile soak 2 gelatine leafs in water. Transfer the blueberries into a sieve and let the juice drain while you crush the blueberries until all the juice came out. Grab the leaf gelatine and squeeze the water out. Add to the blueberry juice and mix well.
  • Pour the blueberry sauce over the cake and spread carefully. Let it firm for 30 more minutes in the fridge. Add the leftover berries on top of the cake before serving!
Course: Dessert
Keyword: birthday cakes, Cake, cheesecake

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