Irresistibly Purple No Bake Blueberry Cheesecake Recipe for Effortless Indulgence

I'm not going to lie, it's the vivid purple-ness of this cheesecake recipe that drew me in at first, but also when it comes to desserts, few options are as satisfying as a rich and creamy cheesecake. This no bake blueberry cheesecake recipe is a true standout, blending the luscious flavour of fresh blueberries with the delightful crunch of a gingernut biscuit base. Perfect for any occasion, this dessert is not only simple to make but also delivers indulgence in every bite.

No Bake Blueberry Cheesecake Recipe

Ingredients

• 300g Fresh blueberries

• 130g sugar

• 1 unwaxed lemon (for zest and juice) (1/2 for blueberries & 1/2 for the Cream Cheese) Mixture)

• 300g ginger nut biscuits. finely crushed

• 100g unsalted butter, melted, plus extra for greasing

• 350g full-fat cream cheese

• 1 tsp vanilla extract

• 200ml double cream

  
  

Method

Preparing the Blueberry Purée

1. Add your blueberries to a small saucepan along with the caster sugar and half of the lemon zest and juice, heat over medium heat for about 10 minutes, until the berries are breaking down and the syrup has started to thicken. Stir regularly.

   
   

2. Remove from the heat and allow to cool.

   
   

3. Use a food processor to crush the ginger nut biscuits until they are fine crumbs. If you don’t have a food processor, place them in a sealed bag and crush them with a rolling pin.

   
   

4. Pour the melted unsalted butter over the crumbs in a bowl. Mix until all crumbs are evenly coated in butter. This mixture will create a deliciously sturdy base.

   
   

5. Grease a 23cm (9-inch) springform pan with a bit of unsalted butter. Press the buttery crumb mixture tightly into the base, then refrigerate it to set while you prepare the cheesecake filling.

   
   

6. In a large mixing bowl, add the full-fat cream cheese and the vanilla bean paste or extract. Using an electric mixer, beat until it is smooth and creamy. This step is crucial for a velvety cheesecake texture.

   
   

7. In a separate bowl, whip the double cream until it forms soft peaks. Be careful not to whip it too much, or it may become grainy.

   
   

8. Gently fold the whipped cream into the cream cheese mixture using a spatula. This will help keep your filling light and airy.

   
   

9. Once the blueberry mixture has cooled, light fold it through the creamy mixture until combined and brilliantly purple!

   
   

10. Take the biscuit base from the refrigerator. Spoon the cheesecake filling over the crumb base and smooth the top with a spatula.

    
    

11. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This time allows the flavors to meld together and helps the cheesecake to firm up.

    
    

Serving Your No Bake Blueberry Cheesecake

When it’s time to serve, carefully remove the cheesecake from the springform pan. For clean slices, use a hot, wet knife to cut through the layers. Serve the cheesecake chilled, garnished with fresh blueberries or a dollop of whipped cream for an extra touch.