The blueberry cheesecake without baking is a variant with an original color to the classic cheesecake. Unlike the strawberry cheesecake, here the fruit becomes a colorful cream that gives an elegant and particular color to this cake.

If you like blueberry recipes, don’t forget to read the recipe

Finnish Blueberry Tart

Difficulty: Very easy
Cost: Very cheap
Rest time: 2 Hours
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No bake
Cuisine: Italian
Seasonality: Summer

607.66 Kcal

calories per serving

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Energy 607.66 (Kcal)
Carbohydrates 62.37 (g) of which sugars 34.74 (g)
Proteins 11.13 (g)
Fat 37.36 (g) of which saturated 22.38 (g)of which unsaturated 3.31 (g)
Fibers 2.00 (g)
Sodium 557.44 (mg)

Indicative values for a portion of 250 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

Ingredients for a 20 cm cake

7 oz cookies
9 oz mascarpone
4.5 oz blueberries (fresh)
3.5 oz powdered sugar
2 containers yogurt
2 tbsps milk
0.4 oz gelatin sheets

Tools

1 Pan 20 cm springform
1 Whisk
1 Spatula
1 Bowl

Procedure

For this recipe, I recommend making a chocolate base, so follow the recipe you find here for cocoa shortcrust pastry or the recipe for chocolate shortcrust.

In my cheesecakes, I use a baked shortcrust base, but if you don’t want to turn on the oven, just crumble the cookies and mix them well with melted butter.
Line the springform pan with parchment paper and use a spoon to arrange the cookies as the cake base.
Put the cookie base in the refrigerator and let it rest for 1 hour until it becomes hard and solid, while we wait, let’s focus on the filling.
If you opted for the shortcrust version, bake it empty in the oven for 30 minutes at 350°F until golden.
Soak the gelatin sheets in water to soften them and focus on the blueberry syrup.
Cook the blueberries with a couple of tablespoons of sugar and a tablespoon of lemon juice, just a few minutes so the blueberries release their color.
Put them in a container and use an immersion blender to get a bright purple syrup.
In a bowl, pour the cheese (ricotta/mascarpone/spreadable cheese), sugar, yogurt (a little at a time), blueberry puree, and mix well until you get a thick cream.
In a saucepan on the stove, dissolve the gelatin sheets in warm milk, stir and let cool for a few seconds and pour over the ricotta and yogurt cream.
Mix well and then pour over the shortcrust or cookie base.
At this point, put in the refrigerator for at least 8 hours or in the freezer for 4, and you’re done.
Your blueberry cheesecake is ready!