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No-Bake Blueberry Cheesecake

11/02/2014 by jamieanne 9 Comments

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Summer has absolutely flown by and I know you’ve probably been wondering where I’ve been!  Only one update (no-bake Nutella cheesecakes) in two months, right?  Well, I’ve devoted all my time through the school holidays to my four cheeky monkeys, and I just didn’t have any time to style photos and write posts.  I was still cooking and baking occasionally, though…

holidayfoodcollage

…as you can see (more photos at Instagram)!  But now that the kids are back in school (hooray!) I can start this blogging thing again!

So last week I gave you individual Nutella cheesecakes, but this week, I’m sharing with you a wonderful recipe I found at Gastro Luv for no-bake blueberry cheesecake.

cheesecake3

The recipe comes from Gabriela’s mother and is a favorite among her family, and I can definitely see why.  The recipe uses minimal ingredients, can be prepared quickly and the end result is truly spectacular (both in presentation and taste!).

cheesecake4

The crust is simply a mixture of crushed graham crackers (I used digestive biscuits) and melted butter.  The filling uses a combination of cream cheese, mascarpone and fresh whipped cream, and this is topped with a fresh blueberry sauce.

cheesecake2

Gabriela’s mum’s cheesecake recipe is now a favorite among my own family; my husband, who usually isn’t a fan of cheese-anything, devoured three slices all in one night!

And what isn’t to love?  It’s easy, quick, delicious, crowd-pleasing and looks gorgeous!

cheesecake1

3.5 from 2 reviews
No-Bake Blueberry Cheesecake
 
Print
Prep time
20 mins
Total time
20 mins
 
A quick and easy crowd-pleasing blueberry cheesecake recipe that looks beautiful and tastes delicious!
Author: Gabriela | Gastro Luv
Recipe type: Dessert
Serves: 6-8
Ingredients
  • CRUST:
  • 2 cups graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons brown sugar
  • FILLING:
  • 12 oz (340g) mascarpone, softened
  • 4 oz (115g) cream cheese, softened
  • ⅓ cup caster sugar
  • juice of ½ a lemon
  • 1 tablespoon vanilla extract
  • 1½ cup heavy whipping cream
  • BLUEBERRY SAUCE:
  • 2 cups fresh blueberries (frozen will work as well)
  • ½ cup water
  • juice of 1 lemon
  • ½ cup plus 2 tablespoons caster sugar
  • 3 tablespoons corn starch dissolved in ¼ cup water
  • 1 tablespoons lemon zest
Instructions
  1. Combine graham cracker crumbs, melted butter and brown sugar in a bowl and mix until the crumbs have been thoroughly coated with the butter. Press firmly into the bottom and sides of an 8-inch springform pan. Chill.
  2. In a medium bowl, combine mascarpone, cream cheese, sugar, lemon juice and vanilla and whisk until smooth and creamy. Set aside.
  3. Whisk cream in another bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Pour the filling into the prepared crust, using a flat spatula to flatten the top. Cover and chill several hours or overnight.
  4. For the sauce, combine blueberries, water, lemon juice and sugar in a small saucepan. Cook over medium heat, stirring gently until the sauce reaches a boil. Reduce heat, add the cornstarch & water mixture and stir gently, as to not break the berries, for 3 minutes, or until sauce is thickened. Fold in lemon zest. Pour sauce over the cheesecake before serving. Will keep 2-3 days in an airtight container stored in the refrigerator.
3.2.2265

 

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Filed Under: Cakes Tagged With: blueberry, cheesecake, nobake

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Reader Interactions

Comments

  1. Kristy @ Southern In-Law

    11/02/2014 at 6:11 AM

    Yum! This looks spectacular!

    Reply
  2. Betsy | JavaCupcake.com

    11/02/2014 at 7:14 AM

    Wow. Seriously. Wow. The blueberries drizzled down the side of the piece of cake… makes me want to jump through the screen and eat it for breakfast! DELICIOUS! Great recipe!

    Reply
  3. chocolatesuze

    16/02/2014 at 1:51 PM

    that looks incredible!

    Reply
  4. Helen

    15/07/2014 at 10:44 PM

    Readers beware – a whole tablespoonful of vanilla in the filliing is far too much. This is otherwise a good recipe and so delicious I will make it every blueberry season.

    Reply
  5. Faith

    31/07/2014 at 3:03 PM

    Tried the receipe and it tastes great!
    However the filling is too soft. Any idea what could be wrong ?

    Reply
  6. Nagi@RecipeTinEats

    03/03/2016 at 12:57 AM

    I would never say no to blueberry cheesecake. This is absolutely delish!

    Reply
  7. Dazz

    26/07/2016 at 8:11 AM

    Came across this and looks really good.. Have to say im very dissapointed although taste was fine but way way too soft, almost like eating room temp cream cheese from the tub.. Needs some adjustments, maybe less mascarpone and more cream cheese for it to set correctly..

    Reply
  8. Sarah

    16/05/2017 at 5:37 AM

    what size container should i use?

    Reply

Trackbacks

  1. No-bake blueberry cheesecake - SugarLoveSpices says:
    26/05/2016 at 3:57 PM

    […] modified the recipe taken from Sweetest Kitchen  so you won’t have the same problems […]

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Meet Jamieanne

Jamieanne is a Pisces and mum of 4 young children. She is originally from a small town in Indiana but currently resides in Sydney, Australia. She enjoys thinking about food, reading about food, writing about food, and photographing food! She is the writer, publisher and photographer of Sweetest Kitchen, a blog which features her most favorite recipes she's tried and tested in her very own kitchen. Read More…

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