recipe

Blueberry cheesecake: fresh and delicious, will surprise you guests!

Total time: 30 min refrigerate overnight
Difficulty: Low
Serves: 4-6
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Indulge your taste buds with the delicious combination of cream cheese and vibrant blueberries with this Blueberry Cheesecake recipe. With a buttery crust, and a smooth and creamy filling, this beautiful dessert will have you coming back for seconds (and maybe even thirds!). This no-bake cheesecake also has one up on traditional cheesecakes…there is no risk of cracking! Because the cheesecake is set in the refrigerator instead of being baked, there will be no cracks. So this blueberry beauty will be ready for the dessert table! To make it, you’ll need biscuits and butter (for the crust), blueberries (fresh and frozen), sugar, cream cheese, heavy cream, powdered sugar, and gelatin.

Blueberry Cheesecake Ingredients

  • Biscuits – use Marie cookies or graham crackers
  • Blueberries – you’ll need frozen blueberries for the filling and fresh blueberries for the topping
  • Cream cheese – use Philadelphia cream cheese for best results
  • Heavy cream – don’t substitute with milk, half and half, or pouring cream
  • Powdered sugar – make sure to use powdered sugar (confectioner’s sugar) and NOT granulated sugar

Tips

If you want it to add lemon flavor, add lemon zest to the filling.

Make Blueberry Cheesecake bars by making the dessert in a rectangular baking tin and cutting it into squares after refrigeration.

For best results, use Philadelphia cream cheese. You can also use mascarpone cheese in place of the cream cheese.

Make a triple berry cheesecake, by using strawberries, blueberries, and raspberries!

For the crust, you can use vanilla wafers, Oreo biscuits, or graham crackers.

The blueberry sauce is ready when it is thick and reduced. When you can draw a line on the bottom of the pan with a wooden spoon, the sauce is ready. The sauce must be cooled down completely. Place it in the fridge to cool down while you prepare the other ingredients.

The cream should be whipped until stiff peaks form.

For best results, allow the cheesecake to set overnight in the fridge.

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How to Store Blueberry Cheesecake

Store the blueberry cheesecake in the refrigerator (in an airtight container) for up to 5 days.

Can You Freeze Blueberry Cheesecake

Yes, you can store it in the freezer (in an airtight container) and serve it frozen. (Remove the fresh blueberries before freezing).

Can I Make It Ahead of Time?

Since it needs refrigeration, this Blueberry Cheesecake is perfect for making ahead of time! Simply store it in the fridge until you’re ready to serve it. Top with fresh blueberries just before serving.

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Ingredients
crushed biscuits
200g
Melted butter
80g (1/3 cup)
blueberries, fresh or frozen
300g
Sugar
25g (2 tbsp)
Cream Cheese
450g (2 cups)
Heavy Cream
160ml (2/3 cup)
Vanilla Extract
1 tsp
Lemon juice
1tbsp
Powdered sugar
125g (1 cup)
Gelatin powder
10g
Water
50ml
blueberries to decorate

Instructions

Mix melted butter with crushed biscuits and transfer it to a springform pan.

Place in the refrigerator for at least an hour.

Place the blueberries, lemon juice, and sugar in a small saucepan over medium heat.

Cook until the sugar has melted and the mixture becomes thick and syrupy. Use a hand blender to process the blueberries until smooth. Allow to cool.

In a large bowl beat cream cheese with powdered sugar.

Whip the heavy cream and vanilla extract.

Add the cooled blueberry mixture and gelatin and beat with a hand mixer until smooth.

Transfer the mixture to a springform pan. Refrigerate it overnight or for a few hours.

Decorate with blueberries and flowers.

Enjoy!

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