The Best No-Bake Blueberry Cheesecake
Creamy and eggless No Bake Blueberry Cheesecake with a buttery biscuit crust and fresh blueberry topping. Easy, elegant dessert that bursts with fresh Blueberry flavour! Is it simply the best dessert ever!
Yield: 10 servings
Equipment
- 8-inch (20cm) round Spring Form Pan
Ingredients
Biscuit Base Ingredients
- 18-20 pcs Biscoff Biscuits (or digestive biscuits crushed into small crumbs)
- 66 g Butter melted; see notes for options
No‑Bake Cheesecake Filling Ingredients
- 340 g Cream Cheese soft at room temperature ; see notes for options
- 90 g Powdered Sugar or icing sugar
- 2 tsp Vanilla Extract
- 360 ml Whipped Cream, whipped to medium peaks; see notes for options
- 40 g Powdered Sugar or icing sugar
Homemade Blueberry Compote Ingredients
- 200 g Blueberries (fresh or frozen)
- 50 g Cane Sugar or castor sugar
- 16 g Corn Starch
- 24 ml Water
- 12 ml Lemon Juice
Instructions
How to Make Homemade Blueberry Compote
- In a small bowl, whisk the cornstarch and water together until smooth; set this aside.
- In a saucepan over medium heat, combine the blueberries, sugar and a splash of water. Cook for about 3–4 minutes, stirring occasionally, until the berries begin to release their juices. (note: frozen blueberries tend to release more liquid)
- Add the cornstarch mixture and continue stirring for 2–3 minutes until the compote thickens and becomes glossy.
- Remove from heat, stir in the lemon juice, then transfer in a bowl and cover with plastic wrap in direct contact with compote. Once cool, cover and chill in the refrigerator for at least 2–3 hours so it fully sets.
How to Make the Biscuit Base
- Line the base of an 8‑inch (20 cm) springform pan with baking paper.
- Crush the biscuits into fine crumbs using either a food processor or placing them in a sealed bag and rolling gently with a rolling pin.
- Add the melted butter to the crushed biscuits and mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the pan and up the sides using the bottom of a glass or spatula to compact it.
- Place the pan in the refrigerator for about 30 minutes so the base firms up before adding the filling.
How to Make No‑Bake Cheesecake Filling
- In a large bowl, whip the cold whipping cream with the 40g (1/3cup) of powdered sugar until medium‑peaks form (the cream should hold soft peaks when you lift the whisk). then keep it chilled until needed.
- In another bowl, beat the softened cream cheese with the 90g (3/4cup) of powdered sugar for about 3–4 minutes until smooth and creamy, with no lumps. Add the vanilla extract and mix until well incorporated.
- Scrape down the sides of the bowl to ensure everything is evenly mixed. Then gently fold the cold whipped cream into the cream cheese mixture with a spatula, using slow, careful motions to keep the texture light and fluffy.
- Pour the cheesecake mixture over the chilled biscuit base and spread it evenly with a spatula, smoothing the top.
- Cover and refrigerate the cheesecake for at least 6–7 hours, or preferably overnight, so it fully sets.
- When you’re ready to serve, remove the sides of the springform pan carefully with an offset spatula.
- Top the cheesecake with the chilled blueberry compote and serve.
- Store any leftover cheesecake in an airtight container in the refrigerator and enjoy within 2‑3 days.
Notes
- Cups vs. Scale: Using a kitchen scale is more accurate than cups, especially for cream cheese, butter, and powdered sugar. It ensures consistent texture and taste.
- Butter: Dairy-free salted butter sticks or any salted butter of your choice.
- Whipping cream: Use plant based unsweetened whipping cream such as Country Crock, Califia farms for vegan and dairy-free recipe or any full fat whipping cream of choice.
- Cream cheese: Dairy-free cream cheese such as VioLife, Miyokos or Tofutti or any plain full-fat cream cheese of your choice.
- Chill Thoroughly: Refrigerate the cheesecake for at least 6–7 hours or overnight to set properly for clean slices.
- Blueberry Compote: Fresh or frozen blueberries both work; frozen berries give a thicker texture if cooked slightly longer.