NO BAKE BLUEBERRY CHEESECAKE
Ingredients
Crust
- 140 g (5 oz), about 18 Oreo cookies without the white cream
- 70 g (1/3 cup) unsalted butter melted
Blueberry Puree
- 220 g (1+1/2 cup) blueberries fresh or frozen
- 35 g (3 tbsp) sugar
- 7 g (1/2 tbsp) fresh lemon juice
Blueberry Cheesecake
- 350 g (12 oz) cream cheese chilled or room temperature doesn't matter
- 75 g (1/3 cup) caster sugar
- 1 tsp vanilla paste or vanilla extract
- 180 g (3/4 cup) unsweetened plain yogurt
- 240 g (1 cup) whipping cream chilled
- 90 g (3 oz) blueberry puree the one you prepared before
- 14 g gelatine leaves or gelatine powder
- 30 g (2 tbsp) hot water
Gelatine Blueberry Topping
- 180 g (3/4 cup) water
- 50 g (4 tbsp) sugar
- 20 g (1 tbsp+1/2) fresh lemon juice
- 11 g gelatine leaves or gelatine powder
- 180 g (1+1/4 cup) blueberry fresh or frozen
Instructions
Crust
- Remove the white vanilla cream from Oreo cookies and only use the black cookies.
- Process Oreo cookies until finely crumbs form. You can use a food processor, or place biscuits into a ziplog bag, close it and use a rolling pin to mash biscuits into evenly fine crumbs.
- Mix biscuit crumbs with melted butter until evenly moistened.
- Press the mix in the bottom of a 18,5cm-7inch ring cake. You can use a ring or the cake ring from a springform pan placed onto the serving plate and lined with acetate foil or parchment paper. Remember to overlap parchment paper or acetate for about 8cm-3inch to provent gelatine to escape.
- Put in refrigerator for about 20 minutes, or until the cheesecake mix is ready.
Blueberry Puree
- Place blueberries, sugar, lemon juice in a small saucepan and bring to a simmer over medium-low heat, stirring often and press to mash blueberries.
- Cook for few minutes until the sauce thicken.
- Sieve the sauce to get a smooth blueberry puree. From 220 g of blueberries, you'll get about 90 g of strained puree.
- Set aside and cool down until prepare the Cheesecake.
Blueberry Cheesecake
- In a large bowl, place cream cheese, sugar, vanilla and mix with a spatula until creamy and smooth.
- Incorporate yogurt in the mix.
- In a medium size bowl, mix whipping cream with a hand mixer until creamy and very soft peaks: you shouldn't turn into whipping cream, it should be creamy and soft.
- Incorporate the semi-whipped cream into the cream cheese mix.
- Gently incorporate blueberry puree.
- Soak gelatine leaves into chilled water for about 5-10 minutes, then squeeze it and dissolve it into 30 g of hot water (water doesn't need to boil, I just microwave it until hot). Mix until gelatine completely dissolves. If gelatine doens't completely dissolve, just heat a bit into microwave for few seconds. If you use gelatine powder, you don't need to soak it into chilled water.
- Cool down a bit gelatine mix until slightly warm and incorporate it into cream cheese mix.
- Pour Cream cheese mix on top of the crust and refrigerate for about 3 hours or until cheesecake set on top. You can also put it in freezer for 30 minutes to accelerate the setting time.
Gelatine Blueberry Topping
- Place blueberries on top of the setted cheesecake.
- For making gelatine, soak gelatine leaves into chilled water for 5-10 minutes.
- Mix together water, sugar, lemon juice and heat until hot (it doesn't need to boil) and sugar completely dissolved.
- Squeeze gelatine leaves and completely dissolves into hot water mix.
- Gently place about 3/4 of gelatine on top of blueberries (to almost cover all blueberries) and set in freezer for about 20 minutes to set.
- Place some blueberries on top of the setted gelatine and pour the remaining gelatine, leaving the top of blueberries out of the gelatine.
- Place in refrigerator for about 4 hours or until gelatine is set.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
In this recipe you can use gelatine leaf or gelatine powder, they are the same! So you don’t have to change the amount, you’ll just use the same amount even if you use gelatine powder.
The only different thing, is the method to use them. If you use gelatine leaf, you need to soak the leaves into chilled water for about 5-10 minutes or until they become soft, then squeeze it and completely dissolve into hot fluid.
If you’re using gelatine powder, you don’t need to soak it into chilled water, you just need to dissolve the powder into a small amount of chilled water and let it swell for about 5-10 minutes, then you can completely dissolve it into the hot fluid.
The color of cheesecake depends on the amount of blueberry puree you use. I used only 90 g of blueberry puree to get this pale lilac color, if you prefer a darker color and a strongere blueberry flavor, you can increase the amount of blueberry puree.
With the amount I used, the flavor of blueberry is very delicate, it is accentuated thanks to the fresh blueberries I placed on top.
Be patient with this kind of gelatin cake and wait until cheesecake layer completely set before placing blueberries on top. Cheesecake layer needs at least 2+1/2 hours (better 3) to completely set in refrigerator at 5°C-41°F.
Gelatine layer set faster than the cheesecake batter (about 1-2 hour in refrigerator). You can also put the cake in freezer to accelerate the setting time.
I always suggest to prepare this kind of cake the day before, so they are perfectly set when it’s time to unmold it and serve it!
