An easy No-Bake dessert with bursts of blueberries and a hint of white chocolate in every bite. Delicious! This recipe is a simple, Blueberry and White Chocolate Cheesecake... a creamy piece of deliciousness!
It's packed with Fresh Blueberries & White chocolate, and I have not added any sugar as I have relied on the natural sugars in the blueberries and also the white chocolate.
A really creamy fresh tasting No Bake cheesecake, sure to please your diners!
The balance of flavors and textures is wonderful. You get the full flavor of pureed fresh blueberries contrasting with the crunch of whole blueberries in the filling, and the crunchy base, then combined with the creamy gentle addition of white chocolate blended throughout the filling.
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It is a very refreshing and not sickly sweet dessert. I have made this so it is not overly sweet, you can, however, add double the amount of white chocolate if you have a particularly sweet tooth.
So let's get straight to the recipe and see how we make our delicious no bake blueberry and white chocolate cheesecake. Please enjoy!
Prep Time
20 minutes
Cook Time
4 Hours refrigeration
Yield
6 - 8 servings
You will need
8-9 inch cake round tin.
Springform or one where the base comes out. (You need to be able to get the pie out without damaging it.)
Ingredients
The Base
2 ½ oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers
The Filling
7 fl oz or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
3 ½ oz or 200 g of Blueberries fresh or frozen
3 ½ oz or 100 g White Chocolate (double this amount if you have a sweet tooth!)
***Hold back a handful of the blueberries for the top decoration
Instructions
1. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
If you are using a springform tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.
2. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave.
It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.
Add the crumbled digestives to the butter and mix very well until it is all incorporated.
3. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
4. Use the bottom of a glass or other object and compress the digestives mixture as much as possible.
The harder it is the less likely it will come apart when you take it out of the pan.
Use the back of your hand and go along the edges pushing the mix down and compressing.
5. Put in the freezer to set whilst you make the filling.
6. If you are using frozen blueberries, dry them off after defrosting with kitchen paper.
From the Blueberries quantity, take some out for decorating and set aside, then divide the rest into two equal portions.
The first portion, puree them, and the second portion, leave whole.
7. Add the white chocolate to a bowl, but hold one small piece back if you want to grate some on the top as decoration.
Put in the microwave for 20-second intervals and melt until soft. Or you can use a saucepan with simmer hot water and place the bowl over that.
**** Do not overheat so it becomes liquid as your chocolate will go horrible and grainy, hence melt in 20-second intervals until real soft but NOT liquid. Then set aside.
8. Whip up the cream cheese until fluffy then add the fresh cream.
Continue to whip until stiff.
Add the melted chocolate and combine, then add all the pureed & whole blueberries, folding it into the whipped mixture.
9. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking.
Transfer to the tin and smooth the top over.
10. Place in the fridge for 4 hours MINIMUM.
You can speed up the chill time by placing it in the freezer for a couple of hours.
Decorate with a sprinkling of fresh blueberries and grated white chocolate and enjoy!
And there you have our No-Bake, Blueberry, and White Chocolate Cheesecake... a creamy piece of deliciousness!
We'd love to hear from you and what you thought of our blueberry and white chocolate cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Some Tips
Cheesecake discoloring
Sometimes when you add certain fruits to dairy products, a chemical reaction takes place, so if you don't plan on eating the cheesecake as soon as it's had the chill time, the berries can make the cake turn blue or purple. It doesn't affect the taste, just the 'look' of it.
My advice would be to add a squeeze of lemon juice to any fruits before adding to a filling if you want to keep the colors vivid.
This also applies to strawberries, raspberries etc. The color usually turns after 6 - 8 hours.
The addition of lemon juice will balance out the acid and alkaline.
My cheesecake hasn't set
If you are worried the pie has not set, place in the freezer for 60 minutes before you are ready to serve it, and then remove from the tin and cut whilst it is still semi-frozen.
How can I cut clean slices
It is easier to cut 'clean' slices if you use a very sharp knife under hot water first, and cut straight through the pie.
How do I make the cheesecake have a smooth finish on the top?
If you want to achieve a smooth finish on the top of the cheesecake, use a long-bladed flat rounded knife, dip in a glass of hot water and smooth the surface and sides.
Recipe Card
Blueberry and White Chocolate Cheesecake
An easy No-Bake dessert with bursts of blueberries and a hint of white chocolatein every bite. Delicious!
Ingredients
The Base
- 2 ½ oz or 75 g butter
- 8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers
The Filling
- 7 oz fl or 200 ml fresh whipping cream
- 7 oz or 200 g cream cheese, room temperature
- 3 ½ oz or 200 g of Blueberries fresh or frozen
- 3 ½ oz or 100 g White Chocolate, double this amount if you have a sweet tooth!
- ***Hold back a handful of the blueberries for the top decoration
Instructions
- Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
- If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.
- In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.
- Add the crumbed digestives to the butter and mix very well until it is all incorporated.
- Lightly (vegetable) oil the base of your tin if using a large tin. if you are using rings, place them on a tin which has been lined with parchment paper. Transfer the digestives mixture to the baking pan.
- Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan.
- Use the back of your hand and go along the edges pushing the mix down and compressing. Put in the freezer to set whilst you make the filling.
- If you are using frozen blueberries, dry them off after defrosting with kitchen paper. From the Blueberries quantity, take some out for decorating and set aside, then divide the rest into two equal portions. The first portion, puree them, and the second portion, leave whole.
- Place in a bowl the white chocolate, but hold one small piece back if you want to grate some on the top as decoration. Put in the microwave for 20 second intervals and melt until soft. **** Do not over heat so it becomes liquid as your chocolate will go horrible and grainy, hence melt in 20 second intervals until real soft but NOT liquid. Then set aside.
- Whip up the cream cheese until fluffy then add the fresh cream. Continue to whip until stiff. Add the melted chocolate and combine, then add all the pureed & whole blueberries, folding it into the whipped mixture.
- Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking. Transfer to the tin and smooth the top over.
- Place in the fridge for 4 hours MINIMUM. You can speed up the chill time by placing in the freezer for a couple of hours.
- Decorate with a sprinkling of fresh blueberries and grated white chocolate and enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 6Amount Per Serving: Calories: 470Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 79mgSodium: 240mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 5g
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Sarah Tyler
says:I tried this and froze it then put it in the fridge.. it was liquid when it went in and then in the fridge when it defrosted a bit it turned to liquid once again.. it never went stiff.. I’m not sure what I did wrong I wizzed it up for ages but still no stiffness! :( it still tasted nice but not quite sweet enough so I added some stevia and it was lovely! It was more like yogurt with a biscuit base than cheesecake..
Lovefoodies
says:Hi Sarah, sorry to hear it didn’t set. Did you use the correct amount of cream cheese and whipped cream? Both of those ingredients help the cheesecake to set. If the cream isn’t whipped stiff then it won’t set and if you don’t add enough cream cheese, that will also cause it to be runny.
Kelley
says:Instead of Parchment I sprayed with non stick n flour. Perfect…came right out
Chris
says:Hi Lovefoodies,
I have decided to make a ordinary trifle with a twist for Christmas lunch. The twist is as I build up the ‘layers’ I would like to pour melted chocolate through the layers. Do you think this will work? My fear is the chocolate will start firming up before it has drizzled through the layers. Have you any thoughts etc regarding this?
Thank you.
Chris
Lovefoodies
says:Hi Chris, that sounds wonderful! I think you should be ok with the chocolate, so long as you use a good quality chocolate and also, when you melt it, melt it in a bowl over a pan of water, not allowing the bottom of the bowl to tough the water. that way, the chocolate will melt gently and not split and become grainy, but stay silky smooth. If you get everything ready whilst the chocolate is melting you can go straight to drizzling it once melted so you’ll have enough time before it gets hard. The other option, if you want a slightly softer chocolate (it won’t go hard at all), is if you add a few tablespoons of fresh cream to the chocolate as it is melting in the bowl, stirring so it’s all combined. I’m not sure how much chocolate you’re planning on using, but I would say roughly a few tablespoons to 2 regular bar size chocolate. Make sure the chocolate doesn’t come to a boil, just heat enough to melt completely, so keep an eye on it.
Hope that helps and wishing you and your friends and family a very Merry Christmas!
Chris McDonald
says:Thanks so much Lovefoodies. I would like some choc set so there is that crunch when they bite into it. Does the bowl have to be glass or is plastic ok? I will get everything organized tonight and just assemble in the morning. I will take a photo so you can see how it turned out.
Thank you for taking time out of your busy day to help me. Wishing you a safe and fun loving day tomorrow with family and friends.
Lovefoodies
says:Hi Chris, I would not use a plastic bowl (incase of melting!). If you’d like to take a look at this recipe here, there are photos to show you the chocolate melting in the bowl. The best way to describe is if you get a saucepan, fill 1/3rd way up with boiling water, then use a heat proof bowl and sit it over the top of the saucepan (make sure the base is not touching the water). Then let the saucepan simmer gently, add the chocolate to the bowl and stir until melted. Make sure the water in the pan doesn’t run out. It shouldn’t do, be just be mindful so you don’t ruin your pan! Here’s some photos to help you. (it is the photos after instruction #3) https://lovefoodies.com/peanut-butter-banana-cheesecake.html
I’d love to see your photo of the final creation and also what your guests thought! It sounds really delicious!
Have a very lovely Christmas!
Chris
says:Thanks, it does sound nice, but now I have to get it out of my head and into the bowl. I will check out the web site after dinner – may even do a test run with small bit of chic.
Thanks for you help. Merry Christmas.
Ellen
says:Is there no gelatine in? Wil it become stif enough? I make it Friday to eat it on Christmas on Sunday. You think that wil work?
Thank you
Lovefoodies
says:Hi Ellen, yes, that would be fine, but add a squeeze of lemon juice to the blueberries to stop them from ‘bleeding’. The cream cheese will be stiff enough, so long as you use the regular full fat kind and not the low fat (that has too much water content).
Have a wonderful Christmas!
Ellen
says:Thank you very much for the reply. Have a wonderful Christmas to!
Chris
says:This looks and sounds amazing. Could you tell me if I could make this straight into a high glass bowl, as I’m on sweets/dessert for Christmas Day lunch? I was thinking of doing a layered ‘something’ but didn’t know what. Any ideas about what to put in the centre of two layers of the cheesecake? Ops, Thinking I will have difficulty putting the base of cheesecake on the top layer.
Any hints and tips will be appreciated. Chris
Lovefoodies
says:Hi Chris, yes this can certainly be made in layers.
I’ve also got some other desserts to give you ideas, all of which are perfectly suited for layers and they’re easy too!
https://lovefoodies.com/blueberry-and-lemon-trifle.html
https://lovefoodies.com/dreamy-chocolate-trifle.html
https://lovefoodies.com/dreamy-coconut-and-pineapple-dessert.html
https://lovefoodies.com/easy-strawberry-and-coconut-trifle.html
https://lovefoodies.com/amazing-peach-melba-trifle.html
https://lovefoodies.com/italian-cream-cake-trifle.html
Hope the above give you some more inspiration and have a Happy Christmas!
Chris
says:Thanks lovefoodies, I will check out the sites you recommended a little later tonight.
Liz
says:Made this last night, so good! thank you for a great recipe
Lovefoodies
says:Hi Liz, thanks very much for taking the time to write in and so happy you enjoyed the cheesecake. It’s got me wanting to make it again now!! Have a great weekend!
iry
says:Hi, may i know how big is ur tin for this recipe?
Lovefoodies
says:Hi Iry, you can use an 8 or 9 inch diameter tin. Hope that helps!