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No-Bake Blueberry Cold-Set Cheesecake

Home » No-Bake Blueberry Cold-Set Cheesecake

No-Bake Blueberry Cold-Set Cheesecake

If you are a cheesecake and blueberry lover like me – indulge in the delightful fusion of flavors with my cold-set blueberry cheesecake!
This luscious dessert combines the creamy richness of cheesecake with a tangy burst of fresh blueberries; all served chilled for a refreshing treat!

Fresh blueberries are an amazing way to add a burst of flavor and that vibrant pop of color – making them the perfect pair with any dessert!
This reason makes blueberries one of my favorites during the season.

I have tried many recipes with blueberries and will share the links for the same at the end.
And this Blueberry Cold Set Cheesecake has to be one of the easiest and most indulgent of them all!

The velvety smooth texture of the cream cheese filling paired with the buttery crust is a match made in heaven.
But what truly elevates this cheesecake is the burst of blueberries on top, adding a vibrant and refreshing twist.

The best part of this recipe—no baking is required!
Simply chill it in the refrigerator, and you’ll have a luscious and indulgent dessert that will leave your taste buds begging for more!

Why You’ll Love This Recipe

  • No baking required: I have used gelatine sheets for setting this cheesecake, and since the recipe has no flour, it doesn’t require baking!
  • Easily customizable: This cheesecake has three layers – the butter crust, cream cheese filling, and blueberry mousse layer. You can customize the flavors in the mousse layer; simply replace the blueberry puree with the flavor of your choice – be it strawberry, raspberry, mango, or even Biscoff! 
  • The perfect balance of flavors: One of the main reasons why blueberry cheesecake is loved by so many is its perfect balance of flavors. The creamy and slightly tangy cream cheese filling pairs wonderfully with the sweet and slightly tart blueberry mousse layer. 
  • The texture: Blueberry cheesecake boasts a smooth and velvety texture that melts in your mouth. The contrast between the creamy filling and the soft biscuit crust adds another layer of texture to this indulgent dessert.

Important Ingredients In Blueberry Cold-Set Cheesecake

  • Gelatine sheet: I have used gold grade gelatine sheet for this recipe. If you use a gelatin sheet with different strengths, you must increase or decrease the quantity accordingly. 
  • Heavy cream: Along with cream cheese, heavy cream plays an important role in the creamy texture of the cheesecake. Also, it helps the cheesecake to set properly compared to fresh cream.
  • Icing sugar: It adds the required sweetness to our recipe, and since it’s easily dissolvable, I have preferred this over castor sugar. Make sure to sift it before adding it to avoid lumps in the batter.
  • White couverture: I have used Van Houten’s white couverture for the blueberry mousse. You can also use compound chocolate, but couverture gives the best taste. 

How To Make Blueberry Cold-Set Cheesecake

  • Soak the gelatine sheet: Add the gelatine sheet to a bowl of cold water and keep it aside.
  • Set the crust: Crush some digestive biscuits and add melted butter. Set a layer of this mixture in the cavities of a cylindrical silicon mould. Keep it in the refrigerator for 15 to 20 minutes or until set.
  • Prepare the cream cheese mixture: Add cream cheese, icing sugar, and vanilla essence in a bowl. Mix until the mixture softens.
  • Mix heavy cream and gelatine: Heat the heavy cream (a) in a bowl and then add the soaked gelatine sheet to it. Mix until the sheet dissolves properly; microwave again if required. Make sure you squeeze out excess water from the gelatine sheet. 
  • Beat heavy cream: In a separate bowl, beat heavy cream (b) till soft peaks and then mix it with the heavy cream (a) mixture.
  • Set the cheesecake layer: Add heavy cream to the cream cheese mixture. Pipe this batter over the set crust till the 3/4th level of the cavity. Freeze it for 3 to 4 hours or until the cheesecake layer sets properly.
  • Prepare blueberry mousse layer: Soak the gelatine sheet in cold water and then melt white couverture in a separate bowl. Then add the blueberry puree and soaked gelatine sheet to the melted chocolate. Beat whipping till soft peaks in a separate bowl, then fold the white chocolate mixture to make the mousse.
  • Pipe the mousse layer: Pipe the blueberry mousse over the set cheesecake till the top of the cavity. Scrape the top of the mould to remove any access. Let the cheesecake set in the freezer for a few hours until set completely.
  • Demould & garnish: Once the cheesecake sets, demould and garnish it. Pipe whipped cream using a Sultan nozzle on the top and place a blueberry in the center.

Our Blueberry Cold Set Cheesecake is now ready!

Chef Tips For The Recipe

Quick tip for using gelatine sheet.

There are four strengths of gelatine sheets – bronze, silver, gold, and platinum; platinum being the strongest. It’s important to soak the gelatine in cold water so that it dissolves easily. And when you add it to the liquid ingredients, ensure the liquid is warm so the gelatine activates.

Don’t overwhip the heavy cream.

Heavy cream tends to separate when it’s overwhipped. So for a smaller quantity, it’s preferable to use a balloon whisk instead of an electric to avoid overbeating.

How To Store Blueberry Cold-Set Cheesecake

In the refrigerator, you can store the blueberry cold set cheesecake for 3 – 4 days.

More Easy Recipes

If you want more blueberry-inspired easy-to-make recipes, try our Blueberry Buttercream FrostingVegan Vanilla Blueberry Cupcakes, and Eggless Blueberry Cheesecake Cookies.

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No-Bake Blueberry Cold-Set Cheesecake

If you are a cheesecake and blueberry lover like me, indulge in the delightful fusion of flavors with my cold-set blueberry cheesecake!

  • Total Time: 6 to 7 hours

Ingredients

Scale

Biscuit Crust

  • 5 no. Digestive biscuits
  • 20 g Melted salted butter

Cheesecake Filling

  • 60 g Cream cheese
  • 25 g Icing sugar
  • 1 tsp Vanilla essence
  • 40 g Heavy cream (a)
  • 50 g Heavy cream(b)
  • 1 no. Gelatin sheet

Blueberry Mousse Layer

  • 50 g White couverture 
  • 25 g Blueberry puree
  • 60 g Non-dairy whipping cream
  • 1 no. Gelatin sheet

Garnishes

  • 50 g Non-dairy whipping cream
  • Fresh blueberries as required

Instructions

  1. Add the gelatine sheet to a bowl of cold water and keep it aside.

For Biscuit Crust

  1. Crush some digestive biscuits and add melted butter to them. Combine well.
  2. Set a layer of this mixture in the cavities of a cylindrical silicon mould. Keep it in the refrigerator for 15 to 20 minutes or until set.

For Cheesecake Filling

  1. In a bowl, take cream cheese, icing sugar, and vanilla essence. Mix until the mixture softens.
  2. Heat the heavy cream (a) in a bowl and then add the soaked gelatine sheet to it. Mix until the sheet dissolves properly; microwave again if required. Make sure you squeeze out excess water from the gelatine sheet. 
  3. In a separate bowl, beat heavy cream (b) till soft peaks and then mix it with the heavy cream (a) mixture.
  4. Add heavy cream mixture to the cream cheese mixture. Pipe this batter over the set crust till the 3/4th level of the cavity. Freeze it for 3 to 4 hours or until the cheesecake layer sets properly.

For Blueberry Mousse 

  1. Soak the gelatine sheet in cold water and then melt the white couverture in a separate bowl. Then add the blueberry puree and soaked gelatine sheet to the melted chocolate. Beat whipping till soft peaks in a separate bowl, then fold the white chocolate mixture to make the mousse.
  2. Pipe the blueberry mousse over the set cheesecake till the top of the cavity. Scrape the top of the mould to remove any access. Let the cheesecake set in the freezer for a few hours until set completely.

For Assembly

  1. Once the cheesecake sets, demould and garnish it. 
  2. Pipe whipped cream using a Sultan nozzle on the top and place a blueberry in the center.

Our Blueberry Cold Set Cheesecake is now ready! 

  • Author: Chef Meenal Saini
  • Prep Time: 20 to 30 minutes
  • Freezing Time: 5 to 6 hours

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