Today I want to share with you my blueberry cheesecake recipe, delicious and easy to make. In summer, making desserts is a challenge, and I’m sure you feel the same way! So, I prefer to make no-bake recipes like the classic tiramisu, ice cream or cheesecake without baking. For the blueberry cheesecake topping, I used frozen blueberries, the ones in bags; they are great, but you can also use fresh ones. The preparation is easy, and I’ll also share my video recipe to show you all the steps. If you liked it, give it a Like 👍 and feel free to subscribe to my YouTube channel🎦
See you soon, Susy.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 316.25 (Kcal)
- Carbohydrates 24.76 (g) of which sugars 17.83 (g)
- Proteins 4.23 (g)
- Fat 22.76 (g) of which saturated 3.35 (g)of which unsaturated 2.03 (g)
- Fibers 0.94 (g)
- Sodium 127.61 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
- 4.2 oz Digestive biscuits
- 3.5 tbsp butter
- 8.8 oz cream cheese (Philadelphia)
- 1 cup heavy cream
- 0.4 cup sugar
- 2 tsp gelatin sheets
- 7.1 oz blueberries
- 2 tbsp sugar
- 1 tbsp lemon (juice)
Tools
- Cake Pan springform, 8-inch diameter
Prepare the Blueberry Cheesecake
Melt the butter and add it to the biscuits, mix well, and pour it into the springform pan. Put it in the fridge for about an hour. Meanwhile, soak the gelatin sheets in cold water.
In a very large bowl, mix the cream cheese, sugar, vanilla, and lemon.
Then, add 0.8 cup of very cold cream and whip everything with an electric mixer and set aside. Heat the remaining cream and add the well-squeezed gelatin. Once completely melted, add it to the whipped mixture, making it uniform. The cream for the cheesecake is ready; set aside a little bit for making the second thin layer.
Remove the cheesecake base from the fridge, pour the white cream into the pan, and let it set in the fridge for about an hour.
Pour the frozen blueberries into a non-stick saucepan with granulated sugar and lemon juice.
Turn on the stove to low heat, stirring occasionally, until it becomes a syrup.
Blend everything with an immersion blender and strain through a sieve to remove any seeds.
Take a spoonful of syrup and add it to the remaining cream bowl to give it a pink color.
Then remove the pan from the fridge and pour this last pink cream over it, creating a thin layer, and repeat the same process by putting it back in the fridge. After the time in the fridge, pour the cooled topping syrup over the cheesecake surface.
Leave in the fridge for another three hours and finally decorate the cheesecake with fresh blueberries. I prepared pink sugar paste roses to decorate the blueberry cheesecake; after all, it’s for my mom’s birthday.
Storing Blueberry Cheesecake
The blueberry cheesecake should be stored in the fridge for up to three days, sealed in a cake container.
If you don’t like gelatin, you can replace it with agar agar, a natural gelling agent.
Find me on my Facebook page, on my Instagram profile, on TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
Return to the HOME PAGE
The article contains affiliate links.
