No-Bake Blueberry White Chocolate Cheesecake
Crust made of toasted almonds and cookies, the combination of cream cheese and white chocolate with a layer of blueberry cream make this cheesecake a real summer treat! This no-bake blueberry cheesecake is so easy to prepare and you don't even need to turn your oven to make it!
Ingredients
CRUST
- 180 g cookies (Digestive or graham crackers)
- 70 g almonds
- 100 g unsalted butter (melted)
- 1 tablespoon coconut palm sugar
WHITE FILLING
- 300 g cream cheese (room temperature)
- 180 g sour cream
- 125 g white chocolate
- 1 teaspoon vanilla extract
- 8 g cremfix
BLUEBERRY FILLING
- 300 g blueberries (fresh or frozen)
- 200 g cream cheese (room temperature)
- 200 g heavy cream (chilled)
- 3 tablespoon lemon juice (freshly squeezed)
- 90 g powdered sugar
- 10 g gelatine powder
- few tablespoons water
Instructions
CRUST
- Line the bottom of your springform with parchment paper. Lightly grease the sides with some butter or cooking spray. You can also use an acetate cake collar on the inside of your pan to make the cheesecake neater.
- Use a food processor to grind almonds and cookies. Melt the butter and combine with dry ingredients and coconut palm sugar. Transfer the crust mixture to the pan and press into the bottom.
- Refrigerate the crust while you prepare the white filling.
WHITE FILLING
- Gently melt the white chocolate over bain-maire. When the chocolate is melted almost completely, stir well and set aside to cool to room temperature.
- In a bowl combine cream cheese, sour cream, and vanilla extract, and then add melted chocolate. Add sifted cremfix, if you're using it. Combine all ingredients and pour over the chilled crust. If you want to, you can add some fresh blueberries over the white filling, but that's not necessary. Put in the fridge to chill while you prepare the blueberry filling.
BLUEBERRY FILLING
- In a small saucepan add blueberries, 3 tablespoons of lemon juice, and 3 tablespoons of water. Cook over low heat for 10-15 min until the berries are completely soft and the excess liquid has evaporated. In the meantime, bloom the gelatine with water (following the instructions on the package).
- Remove from heat and blend the blueberries with an immersion blender until they become smooth. Let it cool for a few minutes and then add bloomed gelatine and stir well until the gelatine completely dissolves.
- Beat the heavy cream until stiff peaks form and mix it with cream cheese and sifted powdered sugar. Then gently fold in the blueberry mixture. Pour over white filling.
- Refrigerate for at least 8-10 hours, or overnight. Decorate with fresh blueberries, white chocolate, or whatever you like, slice, and serve.
Notes
- This cheesecake is prepared in a 24 cm springform pan.
- If you don't have coconut palm sugar, you can replace it with white or demerara sugar.
- I definitely suggest toasting the almonds in a dry pan before grinding. It will give the crust an incredible taste!
- Compared to baked cheesecake, this no-bake cheesecake is on the softer side so I cannot stress enough how important it is to chill it long enough before cutting and serving. No rushing, please! :)
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Nutrition
Serving: 1sliceCalories: 511kcalCarbohydrates: 33gProtein: 7gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 90mgSodium: 206mgPotassium: 203mgFiber: 2gSugar: 23gVitamin A: 1136IUVitamin C: 4mgCalcium: 110mgIron: 1mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.