Blueberry Cheesecake (No Bake)


We had a wonderful summer this year. The weather gods blessed us with ample sunshine, bright days and warmth. Isn’t it crazy what a little good weather can do to a person?  The blue skies and good vibes crept our way after many years with the beaches overcrowded and walking streets full of cheer.  One of my favourites things about summer is the wealth of fresh berries it brings Blueberries, Strawberries, blackberries, raspberries, and more. If you are lucky enough to find yourself with an overabundance of blueberries like I was, then this easy-to-make delicious cheesecake is a must to try. The beautiful lavender-coloured cheesecake decorated with fresh blueberries is not too sweet and has the perfect amount of tartness. The delicate biscuit base is in great contrast to the creamy and fresh, yet full-bodied mousse. Do try it for yourself and share – it will definitely be a hit!



(serves 6 people)

For the Biscuit base

150g Digestive biscuit

75 g melted butter

For the Blueberry mousse

4 gelatine leaves

250 g fresh /frozen blueberry

200g cream cheese

100ml whipped cream

60g powdered sugar

1 tbsp Greek yoghurt

1 tsp. vanilla sugar

1 tbsp. lemon juice

To Decorate

Fresh Blueberries


  1. Blitz the biscuits in a food processor until they resemble fine crumbs.
  2. In a bowl, mix the biscuit crumbs and melted butter
  3. Transfer the biscuit base into an 8-inch springform and press into a smooth even layer. Place the tin into the refrigerator for approx. 30 minutes.
  4. Put the gelatin leaves in cold water approx. 10 minutes.
  5. Ina saucepan, bring the blueberries, vanilla sugar and lemon juice to a slow boil. Then blend the blueberry mixture in a blender. Sieve the blueberry puree and push it through the saw until there is only skin left.
  6. Pour the blueberry puree back into the pan and heat it with mild heat for a couple of minutes. Take a soaked gelatine leaves out of the water and add it to the blueberry puree until completely dissolved. Set the mixture aside.
  7. In a clean bowl, whip the cream till you get soft peaks. Add the cream cheese and Greek yoghurt to the whipped cream and mix till well blended
  8. Pour the cold blueberry pulp and powdered sugar into the cream and mix it well together.
  9. Take the cold biscuit base out of the refrigerator and pour the blueberry mixture evenly onto it. Tap the springform so the air bubbles trapped inside pop.
  10. Put the cake back in the refrigerator for 3-4 hours or overnight, so that the cheesecake can stiffen.
  11. To serve, release from the springform and place on serving plate. Decorate with fresh blueberries.

Do try this and do not forget to like, comment and share if you like what you see here. Also, visit and subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.

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Sharing this beauty with all on Angie’s Fiesta Friday  co-hosted by Mollie @ The Frugal Hausfrau and Mila @ Milkandbun

Have a lovely week ahead.

Love & Hugs,




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