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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