Easy No-Bake Blueberry Cheesecake Recipe

This easy and simple cheesecake recipe by HidaMari Cooking is so delicious and refreshing, this is the perfect dessert to serve on special occasions or parties, too! It’s so yummy and it melts in your mouth that you wouldn’t want to stop eating it, the color of this dessert is also very beautiful that you will be simply in awe. Check out the video tutorial now and see for yourself.

Ingredients:

Rare Cheesecake

• 2.5 ounces of cookies
• 1½ tbsp butter, unsalted
• 1 cup of cream cheese
• 2½ tbsp of sugar
• 5 grams or 1½ tsp of gelatin
• 1¼ tbsp of hot water
• 130ml or ½ cup of heavy cream
• 2½ tsp of sugar
• 5ml or 1 tsp of lemon juice
• 2¾ tbsp of blueberry puree

Blueberry Puree

• ½ cup of blueberry
• 2½ tbsp of sugar
• 10ml or 2 tsp of lemon juice
• 3 grams or 1 tsp of gelatin

Whipped Topping

• 130ml or ½ cup of heavy cream
• ½ tbsp of sugar
• 5ml or 1 tsp of lemon juice

Directions:

Step 1

Place the cookies in a Ziploc bag, blender, or food processor, then crush them until crumbs, and mix in the melted butter until combined. Pour the cookie crumbs into a springform cake pan lined with parchment paper on the side, then press the crumbs at the bottom evenly, and set it aside in the fridge to set. Blanch the gelatin sheets in cold water, then mix together the blueberries and sugar in a saucepan, and place it on a stove over medium heat. Allow it to simmer and cook until the pulps are crushed, then strain them well, and mix in the gelatin sheets until it has dissolved. Set it aside and then blanch more gelatin sheets.

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Step 2

For the cheesecake, add the sugar to the cream cheese, then beat them together until smooth, and then add the soaked gelatin sheet in hot water to dissolve before adding them to the cream cheese mixture. Make sure to mix them together until combined and incorporated, then in a separate bowl, add the heavy cream and sugar, and loosely whisk them together. Add the cream cheese mixture along with the lemon juice, then give them a good mix, and reserve 120 grams or ½ cup for later. Wrap the bowl with plastic and set it aside at room temperature, then add the blueberry puree to the remaining cream cheese mixture, and give them a good mix until well combined.

Step 3

Pour the mixture into the chilled crust, then spread it evenly, put it back in the freezer and allow it to set for about 30 minutes or until the surface hardens. After half an hour, pour the reserved cream mixture on top, then put them back in the freezer, and leave for another 30 minutes or until set. Once ready, pour the reserved blueberry purée all over the top, then put them back in the fridge again, and leave the cheesecake overnight. The next morning, beat together the whipping cream, sugar, and lemon juice until combined and stiff peaks form, then transfer it to a piping bag, and decorate the cheesecake as desired.

*All these images are credited to HidaMari Cooking via YouTube. Give her channel a visit and subscribe for more!

Easy No-Bake Blueberry Cheesecake Recipe