This No Bake Blueberry Cheesecake is sweet, decadent, creamy and with a refreshing homemade gelatine on top full of fresh blueberries, the perfect Summer dessert!When the temperature rises, the oven could be out worst enemy, that's why a no-bake cheesecake could be a great ally, so we can enjoy an irresistible treat and bring to our table a beautiful impressive dessert.My No Bake Blueberry Cheesecake is made by three layers: a crunchy no-bake Oreo cookie crust, a smooth and creamy blueberry cheesecake and fresh Blueberries on top with a slightly lemony gelatine.The blueberry cheesecake layer has a delicate and elegant lilac color thanks to the homemade blueberry puree; if you prefer a stronger color and blueberry flavor, I suggest to increase the blueberry puree amount.I added a splash of fresh lemon juice into my blueberry puree and into the gelatine on top, because lemon matches perfectly with blueberries, but the lemon flavor is incredibly delicate; so if you prefer a stronger lemon flavor, I suggest to increase the amount of lemon juice and consider to add some lemon zest into the cheesecake batter. I suggest to make this cake the day before, so it has the time to perfectly set in refrigerator. You can also prepare it weeks in advance and store in freezer. You just need to defrost it in refrigerator for about 8-9 hours before serving.I sift my blueberry puree to turn it into a very smooth puree, but please do not throw away the unsifted blueberry puree (I mean the blueberry peels that leftover in your sifter) because they taste delicious spreaded on a bread slice like a jam, that's a delicious snack!
140 g(5 oz), about 18 Oreo cookieswithout the white cream
70 g(1/3 cup)unsalted buttermelted
Blueberry Puree
220 g(1+1/2 cup)blueberriesfresh or frozen
35 g(3 tbsp)sugar
7 g(1/2 tbsp)fresh lemon juice
Blueberry Cheesecake
350 g(12 oz)cream cheesechilled or room temperature doesn't matter
75 g(1/3 cup)caster sugar
1 tspvanilla pasteor vanilla extract
180 g(3/4 cup)unsweetened plain yogurt
240 g(1 cup)whipping creamchilled
90 g(3 oz)blueberry pureethe one you prepared before
14 ggelatine leavesor 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 ggelatine leavesor gelatine powder
180 g(1+1/4 cup)blueberryfresh 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
Store in refrigerator for about 5 days.Slice with a hot knife.