No-Bake Blueberry Cheesecake: A creamy, fruity treat that doesn't require an oven!

This no-bake blueberry cheesecake is a heavenly dessert that perfectly combines a creamy filling with a burst of blueberry flavor. Whether you’re looking for a refreshing treat to beat the summer heat or a decadent dessert that will impress your guests, this cheesecake always delivers. The recipe calls for a buttery biscuit crust, a silky mascarpone and cream cheese filling, and a luscious homemade blueberry sauce. Best of all, you don’t have to turn on the oven to create this masterpiece! It’s the ultimate no-fuss dessert that doesn’t compromise on flavor or texture.

Why you'll love this recipe: This blueberry cheesecake is a perfect dessert for those craving something rich yet refreshing. The creamy layers are beautifully balanced by the tartness of the blueberries, creating a perfect harmony of flavors in every bite. You’ll love how easy it is to make, making it a great choice for both beginners and experienced bakers. Plus, since it doesn’t require baking, you can enjoy it without heating up the kitchen. The vibrant blueberry filling adds an extra pop of color and flavor, making it as visually appealing as it is delicious.

Perfect opportunity: This cheesecake is perfect for birthdays, family gatherings, or casual summer barbecues. It’s also great for any event where you need a make-ahead dessert, as it only gets better once it’s chilled in the fridge. If you want to impress your guests without spending hours in the kitchen, this is the recipe to turn to.

Decorating tips: Garnish the cheesecake with fresh blueberries, edible flowers, or a little icing sugar for a more elegant presentation. For added crunch, sprinkle the edges of the cake with chopped nuts or garnish with white chocolate shavings. You can even drizzle a little extra blueberry sauce on each slice when serving for added flair.

Ingredients:

For the crust:

• 100 g melted butter
• 200 g crushed digestive biscuits

For the blueberry filling:

• 500 g frozen blueberries
• 3 tablespoons cornstarch
• 120 g granulated sugar
• 1 sachet vanilla sugar (or 1 teaspoon vanilla extract)
• The juice of half a lemon

For the cream filling:

• 300 ml of thick cream
• 250 g mascarpone
• 400 g of fresh cheese
• 125g fresh blackberry puree (blend fresh blackberries until smooth)
• Half a cup of powdered sugar
• 2 sachets vanilla sugar (or 2 teaspoons vanilla extract)
• 2 packets whipped cream stabilizer (or substitute with whipped cream powder)

Instructions:

1. Prepare the crust:
   Start by melting the butter in a small saucepan. Once melted, combine it with the crushed biscuits in a large bowl and mix until it resembles wet sand. Line a 26cm springform pan with baking paper and press the biscuit mixture evenly into the bottom of the pan using the back of a spoon. Transfer the pan to the fridge to chill while you prepare the filling.
2. Prepare the blueberry filling:
   In a small saucepan, combine frozen blueberries, cornstarch, sugar, vanilla sugar, and lemon juice. Stir continuously over low heat until mixture thickens to a jam-like consistency. Once thickened, remove from heat and let cool completely.
3. Prepare the cream filling:
   In a large bowl, combine heavy cream, mascarpone, cream cheese, and powdered sugar. Using a hand mixer or stand mixer, beat ingredients on medium speed until smooth and creamy. Gradually add blackberry puree and vanilla, mixing until fully incorporated. If using, add whipped cream stabilizer and continue beating until mixture is thick and stiff.
4. Assemble the cheesecake:
   Remove the biscuit crust from the refrigerator. Spread half of the cream filling evenly over the base, then pour half of the cooled blueberry filling over the cream layer. Repeat the process with the remaining cream and blueberry sauce, creating beautiful layers of cream and fruit.
5. Coldness:
   Cover the cheesecake with plastic wrap and return it to the refrigerator for at least 4 to 5 hours or until completely set. For best results, let the cheesecake chill overnight.
6. Serve and decorate:
   Once the cheesecake has set, remove it from the refrigerator. If desired, top it with fresh blueberries, a drizzle of leftover blueberry sauce, or even a sprinkle of white chocolate. Slice it and enjoy this creamy, fruity treat!

Appreciate!