No Bake White Chocolate Blueberry Cheesecake

Enjoy this lush No-Bake White Chocolate Blueberry Cheesecake—a quick and easy holiday dessert recipe with creamy, velvety cheesecake loaded with chocolate! This perfect Christmas or Thanksgiving dessert with its homemade blueberry sauce is tried and true!

I have been wondering what to add as my new post for this week. I have been a bit behind this month as there were so many things going on, and this week is winter break for us, so I thought I might not even be able to do any new posts.

Thankfully, I have quite a few recipes in draft form that I can pull out in emergencies, although some are just that—recipes without accompanying photos.

Looking beyond my 2015 drafts, I noticed this post hidden near the bottom. I couldn’t believe I hadn’t posted this cheesecake recipe, though I made it over a year ago and took some photos!

I remember making this one summer for our friends and keeping a slice for us to eat later. Sometimes, I make it plain, but sometimes, I add fresh blueberries to the cheesecake itself. Either way, it’s delicious, and it’s totally up to you!

At any rate, I am delighted to find this post, as it means that I have at least one delicious offer for our dear readers this week (who knows, perhaps another one for later?).

And I sure hope you try this cake, which is hubby’s ultimate favorite….or was it the one with raspberry??? He sure loves them all; after all, it’s cheesecake.

Anyway, I hope you enjoy this, too! By the way, this cake also has a gluten-free crust, so it’s suitable for those on a gluten-free diet! 

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 NOTES on Ingredients for No Bake White Chocolate Blueberry Cheesecake

 For the crust (Gluten-Free Option)

• ground Almonds (you may ground the almonds yourself or buy it pre-ground)
• finely shredded dried Coconut (don’t omit unless you’re allergic as it add extra layer of flavor and texture)
• packet of Pecans or Walnuts, crushed (optional but for extra crunch it’s great!)
• Sugar (adjust to taste).
• Butter (regular or unsalted is both fine)

For the crust (Regular)

• Shortbread Cookies (may be replaced with graham crackers or digestive biscuits)
• Pecans/walnuts (optional)
• Sugar
• Butter

For the No Bake Cheesecake

• good quality White Chocolate (it has to be the kind of chocolate you want to eat – do not use baking ones, if possible)
• Butter
• Cream Cheese – (make sure it’s softened before using cheesecake won’t end up lumpy) 
• Caster or super-fine white Sugar
• Heavy (double or whipping) Cream
• Vanilla Extract
• Blueberries, if you wish to add extra to the cheesecake batter

For the Lemon Blueberry Topping

• Blueberries – (Fresh or frozen blueberries may be used, so you can make this in any season!)
•  Zest of 1 lemon plus juice of 1/2 a lemon
• Sugar – (adjust to taste)

Instructions

For the Crust

Mix all ingredients in a bowl until evenly moistened to make the crust. Press the crumb mixture into a 9-inch springform pan using the smooth bottom of a glass. Refrigerate the crust while you are making the filling. For easier removal, line the springform pan with cut-up parchment paper before adding the crumbs.

For the Cheesecake

Melt the chocolate and butter in a heat-proof bowl over barely simmering water. Stir occasionally until smooth. Let it cool for a couple of minutes. While the butter and chocolate are slowly melting, prepare the other ingredients. In a separate bowl or in the bowl of a stand mixer, mix the softened cream cheese, heavy cream, and sugar until they have a smooth consistency, roughly 3-4 minutes. Pour in the vanilla extract. Mix just until it’s fully blended in.

Stir the cooled chocolate mixture into the cream mixture until smooth. Fold in extra blueberries, if desired (optional). Pour the mixture onto the prepared tin. Refrigerate until fully set. This can be made two days ahead. Before serving, drizzle some lemon blueberry sauce.

For the Lemon Blueberry Sauce

To make the lemon blueberry sauce, add all the ingredients in a small saucepan and simmer over medium heat for 5 minutes or until the fruit breaks down slightly and the sauce thickens to your liking. Leave to cool before spreading on cheesecake. Enjoy!

Yield: 10-12 slices
Prep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 00 mins.
Total time: 30 mins.
Tags: Cheesecake, No-Bake cheesecake, Blueberry, White Chocolate, Easy, Dessert, Sweets, American

No Bake White Chocolate Blueberry Cheesecake

Manila Spoon

The answer to all your chocolate and blueberry cravings! Just 30 minutes to make and best of all no baking involved. Gluten-free option is provided, too.

4.92 from 24 votes

Print Recipe Save Saved!

Prep Time 30 minutes mins

Chill 4 hours hrs

Course Dessert

Cuisine American, English, Great Britain

Servings 16 slices

Calories 480 kcal

Ingredients

 

1x2x3x

US CustomaryMetric

For the Gluten-free Crust

• ¾ cup ground Almonds
• ¾ cup finely shredded dried Coconut
• 3 oz packet Pecans or Walnuts, crushed (roughly 3/4 cup)
• 3 tbsp Sugar
• 6 tbsp unsalted Butter, melted

For Regular Crust

• 1 ½ cups shortbread Cookies, crushed
• 3/4 cup crushed Pecans/Walnuts
• 2 tbsp Sugar
• 6 tbsp unsalted Butter, melted

For the Cheesecake

• 14 oz good quality White Chocolate, broken into pieces (you may use up to 16 oz)
• 3 tbsp unsalted Butter
• 8 oz (2) packages Cream Cheese, softened at room temperature
• ¼ cup caster or super-fine white Sugar
• 6 fluid oz (3/4 cup) Heavy (Double) or whipping Cream
• 1 tsp pure Vanilla Extract
• 1 cup fresh Blueberries, optional

For the Lemon Blueberry Topping

• 1 pint plus 1/2 cup Blueberries, fresh or frozen
• Zest of 1 lemon plus juice of 1/2 a lemon
• 2 ½ tbsp Sugar or to taste

Instructions

 

• To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a 9-inch springform pan using the smooth bottom of a glass. Refrigerate the crust while you are making the filling. For easier removal, line the springform pan with cut-up parchment paper before adding the crumbs.
  

For the Cheesecake

• In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir occasionally until smooth. Let it cool for a couple of minutes afterward.
  
• While the butter and chocolate are slowly melting, prepare the other ingredients. In a separate bowl or in the bowl of a stand mixer, mix together the softened cream cheese, heavy cream and sugar until it has a smooth consistency, roughly 3-4 minutes. Pour in the vanilla extract. Mix just until it’s fully blended in.
  
• Stir the cooled chocolate mixture into the cream mixture until smooth. Fold in the blueberries, if using (optional).
  
• Pour the mixture onto the prepared tin. Refrigerate until fully set. This can be made 2 days ahead. Before serving, drizzle some lemon blueberry sauce.
  

For the Lemon Blueberry Topping

• To make the lemon blueberry sauce, add all the ingredients in a small saucepan and simmer over medium heat for 5 minutes or until the fruit begins to break down slightly and the sauce has thickened to your liking. Leave to cool before spreading on cheesecake. Enjoy!
  

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 5gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 48mgSodium: 147mgPotassium: 144mgFiber: 2gSugar: 33gVitamin A: 571IUVitamin C: 4mgCalcium: 83mgIron: 1mg

Keyword blueberry sauce for cheesecake recipe, no bake blueberry cheesecake, no bake cheesecake with fresh berries, no bake white chocolate blueberry cheesecake, no bake white chocolate cheesecake

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Last updated on November 16th, 2024 at 02:41 pm