0 from 6 votes
No Bake Blueberry Cheesecake
Light Cream Cheese Berry Cheesecake, a chocolate wafer base with a light cream cheese dark chocolate chip filling. a light and creamy no bake dessert.
Prep Time
20 mins
Total Time
20 mins
Servings: 10 servings
Calories: 351 kcal
Course:
Dessert
Cuisine:
American
Ingredients
COOKIE BASE
- 1½ cups oreo crumbs (or plain chocolate cookie crumbs)
- ¼ cup butter (melted)
CHEESECAKE FILLING
- 8 ounces cream cheese whole fat ( remove from fridge 30 minutes before time)
- ¾ cup powdered / icing sugar
- ¾ teaspoon vanilla
- 1 cup cream whole, whipped or heavy cream with at least 30% fat content
- 1 tablespoon gelatine
- 2 tablespoons milk (2% or whole milk)
- ½ cup blueberries
BLUEBERRY TOPPING
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 pinch ground cinnamon
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1¼ cups blueberries (fresh or frozen unthawed)
Instructions
COOKIE BASE
- Mix the cookie crumbs and melted butter, press down on the bottom of an 8 inch (20 cm) springform cake pan (or line a regular cake pan with plastic wrap or parchment paper). Refrigerate.
Cup of Yum
CHEESECAKE FILLING
- In a medium bowl beat together the cream cheese, sugar and vanilla, set aside.
- Beat the cream until thick peaks appear, set aside.
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined, fold in the blueberries.
- Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving top with the blueberry topping if desired. Enjoy!
BLUEBERRY TOPPING
- In a medium pot whisk together the sugar, starch and cinnamon, stir in the water and mix together, then add the lemon juice and blueberries bring to a boil over medium heat, lower the heat to medium/low and continue to cook stirring constantly until it thickens, 2-3 minutes. Remove from heat. Let cool completely, refrigerate if not using.
Notes
- Store leftover cheesecake refrigerated in an airtight container for up to 5 days. Leftover blueberry sauce can be stored in the refrigerator for up to a week.
- Frozen cheesecake can be stored in the freezer for up to 3 months. Thaw whole or in slices wrapped tightly in plastic wrap then foil to prevent freezer burn. To thaw, unwrap, place in a covered container in the refrigerator and thaw overnight. Top with blueberry sauce and enjoy!
Nutrition Information
Calories
351kcal
(18%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
62mg
(21%)
Sodium
172mg
(7%)
Potassium
93mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
828IU
(17%)
Vitamin C
3mg
(3%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 351
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 172mg | 7% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.