This is the answer to all your chocolate and blueberry cravings! This No-Bake White Chocolate Blueberry Cheesecake takes just 30 minutes to make, and best of all, there is no need to turn the oven on. A gluten-free option is provided, too.
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
Ingredients
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
Last updated on August 30th, 2024 at 03:27 pm
My mom would LOVE this! It would be great for Mother's Day. She eats blueberries almost every day! Thanks for this great recipe.
No bake cheesecakes are my favorite dessert 🙂 This one sounds amazing! I adore blueberries and can never say no to chocolate so this is perfect!
OMG! Looks delicious. I really like the blueberry sauce.
I love a no bake dessert and this one is stunning.
Oh-so-pretty! Those plump, juicy blueberries and glorious, rich and creamy white chocolate – what a fantastic combination of flavors and lovely color! Total store of luck that you remembered this recipe and posted it to share – way too good to miss!
No bake and blueberries are a perfect pair for a delicious dessert. Love the white chocolate blueberry cheesecake, thanks for sharing your delicious recipe.
Oh Abby! You have really outdone yourself with this tantalizing cheesecake! I adore the pairing of white chocolate and blueberries and I can't wait to try your gluten-free crust! Magnificent dessert my friend!
Welcome back 🙂
I love the flavour combo of white chocolate and blueberries together, so this sounds like my kind of dessert.
So many wonderful flavors. Going to share with a couple gluten-free friends too.
Sometimes answers come when we don't even know we have a question. Blueberries and Chocolate together in one cheesecake, that is a tasty answer! 🙂
OMG the topping is all the money!
What a stunner! I love the white chocolate in it too. This is a beautiful dessert!
What a lovely dessert, just perfect for Spring!
Love the combination of white chocolate and blueberry! This cheesecake looks yum!
Oh wow, this is totally my kind of dessert. I absolutely love it!
Awesome! Salamat!
White chocolate, berries and cheesecake sounds like the best combo EVER!
Dang it…it's perfection!! Abbie girl *swoooooning* xo
These sound so good, thanks for sharing this delicious looking recipe.
Simon
I made this with the gluten free crust and it was so delicious! Only things I would have changed is add more white chocolate and no walnuts in the crust. But seriously, this is a very good recipe.
I love your comment! Someone noted before that there's too much chocolate – this recipe calls for 1 pound of chocolate and I love that you want to add more! You go Tiffany, you are a girl after my own heart – there can never be too much chocolate, right? So glad you enjoyed it! Thanks!!!
A star is born! We are middle of kitchen remodel, and this saved the day! NO BAKING! And we adore blueberries! It made the best dessert for our last family get together!
This is incredible! Talk about the perfect summer dessert. I’m loving the white chocolate in here, so good!
What a gorgeous-looking cheesecake. Thanks for the recipe.
I’m always ready for a delicious dessert! Can’t wait to make it this weekend!
This was so easy to make and it’s absolutely to die for!
Everything about this was perfect. The white chocolate and the blueberry topping go together so well! Delish!
This no bake cheesecake was so easy to make but tasted just like my favorite bakery cheesecake! I served it to some friends who came over for dinner and it was gone in minutes!
Really really good. Turned out perfectly first time! Set well, beautiful texture, and I love that it works so well with frozen blueberries!