No-Bake Blueberry Swirl Cheesecake
This creamy, smooth No-Bake Blueberry Swirl Cheesecake brings together fruity flavor and a delightful dessert without the need for baking, perfect for any occasion.
Ingredients
For the blueberry sauce
- 300 g blueberries (fresh or frozen)
- 70 g granulated sugar
- 15 ml lemon juice
- 7 g cornstarch
- 45 ml water
For the biscuit base
- 200 g graham cracker/digestive biscuit crumbs
- 50 g powdered sugar
- 115 g melted butter
For the cheesecake filling
- 450 g cream cheese (softened at room temperature)
- 100 g powdered sugar (sifted)
- 5 ml vanilla extract
- 350 ml cold heavy cream
- 30 g blueberry sauce (for swirl) Use from the prepared blueberry sauce
Instructions
Prepare the blueberry sauce
- Combine the blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until the blueberries soften.
- In a separate bowl, mix the cornstarch and water to create a slurry. Add this to the blueberry mixture and cook for an additional 1–2 minutes until it thickens.
- Remove from the heat and let it cool completely.
Make the biscuit base
- Mix graham cracker crumbs and powdered sugar in a bowl. Add the melted butter and combine well.
- Press this mixture into the bottom and up the sides of a springform pan. Chill it in the refrigerator for 30 minutes.
Prepare the cheesecake filling
- Beat the cream cheese, sifted powdered sugar, and vanilla extract together until smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assemble the cheesecake
- Pour about 90% of the cheesecake mixture onto the chilled biscuit base.
- Dot the top with the remaining blueberry sauce, then use a toothpick to create a swirl pattern.
- Cover the cheesecake and refrigerate it for at least 6 hours, but letting it sit overnight is best.
Serve the cheesecake
- Carefully remove the cheesecake from the mold.
- Pour the remaining blueberry sauce on top. Optionally, dress it up with whipped cream or fresh blueberries.
Notes
Keep leftover cheesecake covered in the refrigerator for 3 to 4 days. Ensure the cream cheese is at room temperature for a smooth filling. Use fresh blueberries if possible, and thaw frozen ones before use.