No Bake Blueberry Cheesecake

This impressive no bake cheesecake will wow your guests and have them lining up for more. With its vibrant layers and incredible flavour, it elevates the humble cheesecake to an entirely new level and is well worth the effort!

Ingredients

Whipped cream, to serve (optional)

Base
150g plain sweet biscuits, such as Marie biscuits
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
100g unsalted butter, melted

Filling
2 punnets (250g) Driscoll's blueberries
1 tablespoon freshly squeezed lemon juice
½ cup (110g), plus 2 tablespoons caster sugar
¼ cup (60ml) cold water
3 teaspoons powdered gelatine
500g cream cheese, at room temperature, coarsely chopped
1 teaspoon vanilla extract
250g mascarpone
300ml pure cream, whipped to soft peaks

Blueberry sauce
2 tablespoons caster sugar
2 tablespoons, plus 2 teaspoons cold water
1 tablespoon freshly squeezed lemon juice
2 punnets (250g) blueberries 1 teaspoon arrowroot

  • Serves 10-12
  • Dessert

Method

Grease a 20cm round spring form pan with oil and line with baking paper.

To prepare the base, place the biscuits, cinnamon and ginger in a food processor and blend until finely ground. Add the butter and process to combine. Tip into prepared pan and using the back of a spoon press into the base to make an even layer. Refrigerate for 15 minutes, or until firm.

To prepare the filling, place the blueberries, lemon juice and 2 tablespoons of the sugar in a medium saucepan. Set over low heat, stirring occasionally, until sugar dissolves. Increase heat to medium and simmer for 5 minutes, or until juice reduces to a thick syrup. Using a stick blender, puree the blueberries. Transfer into a small bowl and set aside to cool.

Place the water in a small saucepan. Sprinkle the gelatine in an even layer over the surface. Set aside for 10 minutes, to soften.

Meanwhile, using an electric mixer beat the cream cheese, remaining sugar and vanilla together until smooth. Add the mascarpone and beat to combine.

Gently heat the softened gelatine, until dissolved.

Add 1 large spoonful of the cream cheese mixture to the gelatine and stir to combine. Add gelatine cream to the remaining cream cheese mixture and beat to combine.

Add 1 large spoonful of whipped cream to the cheese mixture and stir to combine. Fold in the remaining cream. Transfer one-third of the mixture into a small bowl and set aside.

Add the blueberry puree to remaining mixture. Stir well to combine. Pour into the prepared base. Spread to make an even surface. Cover and freeze for 10 minutes, or until set slightly. 

Dot the reserved plain cream cheese mixture over the blueberry filling. Spread to make a smooth even surface. Refrigerate.  

To prepare the blueberry sauce, place the sugar, 2 tablespoons of the water and lemon juice in a small saucepan. Simmer over low-medium heat for 2 minutes, or until sugar dissolves. Add the blueberries and simmer for 2 minutes, or until some of the berries begin to burst. Blend the arrowroot with the remaining water in a small bowl. Stirring continuously, gradually pour arrowroot into the hot blueberries. Cook for 30 seconds, or until sauce thickens. Transfer into a small bowl and set aside to cool completely.

Once cooled, pour the blueberry sauce over the cheesecake, spreading to cover the entire surface. Refrigerate for at least 4 hours, or overnight.

To serve, slice with a hot knife.

  • Alternatively, for a quicker option try a plain blueberry cheesecake; simply add the blueberry puree to all of the cream cheese mixture. Pour into the base and set in the refrigerator. Serve plain or top with blueberry sauce, if desired.

 

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