Main Page
Festive table
Blueberry cheesecake without baking with blueberries

No-Bake Blueberry Cheesecake

A stunning dessert for a festive table! This no-bake blueberry cheesecake turns out delicious and beautifully colored. You can make it with any berry, fresh or frozen, and use different dairy products for the filling.

Maria

Recipe author

Blueberry cheesecake without baking with blueberries

Watch the video

Composition / ingredients

Servings:

Shortbread cookies (or sugar cookies)

250

Butter

100

Farmer cheese

500

Sour cream (20-25% fat)

400

Heavy cream (33-35% fat)

200

Sugar

220

Blueberries

150

Water

Gelatin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 8 g

Fats 37 % 17 g

Carbohydrates 46 % 21 g

304 kcal

GI: 10 / 38 / 52

Cooking method

Step 1:

First, get everything ready for the crust. Melt the butter on the stove or in the microwave and let it cool.
Step 2:

Grind the cookies into crumbs in a blender, or crush them by hand.
Step 3:

Pour the melted butter into the cookie crumbs and mix well.
Step 4:

Line a 9-inch (22-24 cm) springform pan with plastic wrap, pour in all the crumbs, and press them down firmly. Leave no gaps between the crust and the sides where the filling could leak through. Refrigerate the pan for 1 hour to set the base. It's best to set the pan on a serving plate or flat board right away — the one you'll chill the cheesecake on.
Step 5:

While the crust chills, make the filling. Use a slightly moist, smooth farmer cheese rather than a lumpy one — brick-style farmer cheese is ideal, being soft, moderately moist, and grain-free.
Step 6:

Wash and dry the blueberries and blend them with 2-3 tablespoons of sugar. For a perfectly smooth cream, pass the blueberry purée through a sieve to remove any tiny seeds. If using frozen blueberries, thaw them first and drain the juice, or the purée will be too runny and thin out the cream.
Step 7:

Cover the gelatin with cold water and let it bloom for 10 minutes.
Step 8:

Pour the heavy cream into a saucepan, add the bloomed gelatin, and warm them together, stirring until the gelatin dissolves — but don't let it boil. Note: if you're using instant gelatin, it needs to reach 140°F (60°C), so a cooking thermometer comes in handy here.
Step 9:

In a bowl, combine the farmer cheese and sour cream, add the remaining sugar, and beat with a mixer until the sugar dissolves.
Step 10:

You're after a thick, creamy mixture like this. The richer the sour cream, the better.
Step 11:

Keep beating as you pour the hot cream-and-gelatin mixture into the cheese. The cream will thin out right away — that's expected.
Step 12:

Divide the cheese-and-sour-cream mixture into 2 equal parts. Stir the blueberry purée into one part.
Step 13:

This is the lovely color the blueberry portion turns.
Step 14:

Take the crust out of the fridge. Pour 4 tablespoons of the blueberry mixture into the center, then 4 tablespoons of the white mixture. Alternate the two, filling the whole pan until both are used up. Pour slowly and carefully so the layers don't blend. Let the cream run off the tip of the spoon rather than the sides — that gives you neat round circles.
Step 15:

Make a pattern on the surface with a toothpick. Refrigerate the cheesecake until fully set — this takes 5 to 8 hours. Move it carefully so the layers don't blend from jostling.
Step 16:

If you're making this in summer, garnish it with fresh blueberries before serving. Enjoy!

I love this recipe because you can make it any time of year — with fresh blueberries in summer and frozen the rest of the year. Or skip the fresh berries entirely and use ready-made blueberry jam or preserves; it comes out delicious and pretty either way.