No Bake Blueberry Cheesecake
A deliciously creamy cheesecake topped with a rich blueberry sauce, perfect for family gatherings or a sweet treat at home.
Ingredients
For the crust
- 2 cups Oreo crumbs Adds a rich chocolate flavor and crunchy texture to the crust.
- 1/2 cup butter, melted Binds the crust ingredients together and adds richness.
For the cheesecake filling
- 16 oz cream cheese, softened Provides a creamy base for the cheesecake filling.
- 1 cup powdered sugar Sweetens the filling for a balanced taste.
- 1 tsp vanilla extract Enhances the overall flavor profile of the cheesecake.
- 1 cup heavy cream Creates a rich and velvety texture in the filling.
- 1 tbsp gelatine Stabilizes the cheesecake, ensuring it holds its shape.
- 1/4 cup milk Helps dissolve the gelatine for a smooth mixture.
- 1 cup blueberries Fresh fruit adds natural sweetness and flavor.
For the blueberry topping
- 1/2 cup granulated sugar Used to sweeten the blueberry topping.
- 1 tbsp cornstarch Thickens the blueberry sauce for a luxurious consistency.
- 1/2 tsp ground cinnamon Adds warmth and depth to the flavor of the sauce.
- 1/2 cup water Needed for cooking the blueberry topping.
- 1 tbsp lemon juice Brightens the flavor of the blueberries.
- 1 cup blueberries More blueberries provide texture and flavor in the cheesecake.
Instructions
Preparation
- Make the cookie base. Mix the cookie crumbs and melted butter, then press down on the bottom of an 8 inch springform cake pan. Refrigerate until firm.
- Prepare the cheesecake filling. Beat together cream cheese, powdered sugar, and vanilla until smooth; set aside.
- Whip the cream. Whip cream until thick peaks form; then set aside gently.
Cooking
- Dissolve the gelatine. Heat milk in a small pot, add gelatine, and stir until dissolved—do not boil.
- Combine fillings. Fold the gelatine mixture into the cream cheese mixture, then gently fold in the whipped cream and blueberries.
- Fill the crust. Spoon the cheesecake filling onto the cookie base, cover, and refrigerate for 4-5 hours or overnight until set.
Serving
- Prepare the blueberry topping. Whisk together sugar, cornstarch, and cinnamon; stir in water and add lemon juice and blueberries.
- Cook the topping. Bring to a boil, then reduce heat and cook until thickened. Cool completely before using.
- Serve. Serve cheesecake topped with blueberry sauce. Store leftovers in the fridge.
Notes
For best results, refrigerate overnight. This cheesecake is ideal for meal prep.