Dreamy Blueberry and White Chocolate Cheesecake with Cookie Crust

Dreamy Blueberry and White Chocolate Cheesecake with Cookie Crust

Dreamy Blueberry White Chocolate Cheesecake with Cookie Crust is a delicious no-bake dessert that combines a buttery, crumbly cookie base with a rich, creamy mascarpone and white chocolate filling. replaces the word nice with emptypped with a succulent blueberry compote, this cheesecake is a perfect blend of textures and flavors. It's an elegant, indulgent treat that will impress your family and friends, making any occasion special.


Why you will love it

You'll love this cheesecake for its creamy, moist filling and the contrasting texture of the cookie crust. White chocolate adds luxurious sweetness, while blueberry compote provides a fresh, fruity balance. This no-bake recipe is simple yet sophisticated, making it an ideal dessert for both beginners and experienced bakers. The combination of rich mascarpone and fresh blueberries creates a delicious harmony that is sure to please your taste buds.

Perfect opportunity

This cheesecake is perfect for celebrations, special dinners or as a show-stopping dessert for your next get-together. It's a great choice for summer parties, birthdays or holiday festivities. Its beautiful presentation and delicious taste make it a flagship dessert that will leave a lasting impression on your guests.

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Decorating Tips

replaces the word nice with empty enhance the presentation of your Dreamy Blueberry and White Chocolate Cheesecake, consider adding some fresh blueberries and a sprig of mint on top. You can also drizzle melted white chocolate over the blueberry compote for an extra touch of elegance. A light dusting of powdered sugar can add a finishing touch that makes this cheesecake look as good as it tastes.


For the dough:

  • 150 g biscuits (crumbled)
  • 75 g butter (82%, melted)
  • 50 ml of milk

For the filling:

  • 200 ml heavy cream (30% fat)
  • 250 g of mascarpone
  • 100g white chocolate
  • 10 g of powdered sugar

For the blueberry compote:

  • 170 g of blueberries
  • 10 ml of water
  • 5 g cornstarch


  1. Prepare the crust:
    • Combine the melted butter with the milk and cookie crumbs, mixing well.
    • Press the mixture into the bottom and up the sides of a 20 cm (8 inch) springform pan to form the crust. Put aside.
  2. Prepare the filling:
    • Heat half of the heavy cream until lukewarm, then pour it over the broken white chocolate pieces. Let sit for 3 minutes, then stir until smooth to form a chocolate sauce. Refrigerate 1 hour.
    • In a mixing bowl, combine mascarpone, remaining heavy cream, powdered sugar and chilled chocolate sauce.
    • Beat the mixture until it forms a thick, creamy consistency.
    • Spread the filling onto the prepared cookie crust, smoothing the top with a spatula.
    • Refrigerate the cheesecake while preparing the compote.
  3. Prepare the blueberry compote:
    • Mix cornstarch with water to create a slurry.
    • In a saucepan, bring the blueberries to a boil.
    • Add the cornstarch mixture to the blueberries, stirring constantly until the mixture thickens and boils again. Remove from heat and let cool.
    • Pour the cooled blueberry compote over the cheesecake.
  4. Cool and serve:
    • Store the cheesecake in the refrigerator until ready to serve. This will allow the flavors to meld and the texture to set.


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