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No-Bake Blueberry Cheesecake

A rich and creamy no-bake blueberry cheesecake with a chocolate cookie crust, topped with a luscious blueberry sauce. Perfect for warm summer days and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups oreo crumbs Provides a deliciously chocolatey base for the cheesecake.
  • 1/2 cup butter, melted Acts as a binding agent for the cookie crust.
For the Cheesecake Filling
  • 16 oz cream cheese, softened Creates a creamy, rich filling.
  • 1/2 cup powdered sugar Sweetens the cheesecake while keeping it smooth.
  • 1 tsp vanilla extract Adds warmth and enhances flavor.
  • 1 cup heavy cream Contributes to the light, airy texture.
  • 1 tbsp gelatine Acts as a stabilizer.
  • 1/4 cup milk Aids in dissolving the gelatine.
  • 1 cup blueberries Adds natural sweetness and vibrant color.
For the Blueberry Sauce
  • 1/2 cup granulated sugar Sweetens the blueberry topping.
  • 1 tbsp cornstarch Thickens the blueberry sauce.
  • 1/2 tsp ground cinnamon Adds warmth and a hint of spice.
  • 1/4 cup water Hydrates the cornstarch.
  • 1 tbsp lemon juice Enhances the flavor of the blueberries.
  • 1 cup blueberries (additional) Used for topping the cheesecake.

Method
 

Preparation
  1. Step 1: Prepare the cookie base. Mix oreo crumbs and melted butter until well combined, then press into the bottom of an 8-inch springform cake pan. Refrigerate to firm up.
  2. Step 2: Create the cheesecake filling. Beat together cream cheese, powdered sugar, and vanilla until smooth and creamy. In another bowl, whip the cream until stiff peaks form.
  3. Step 3: Dissolve the gelatine. Heat milk in a small pot and sprinkle in gelatine. Stir slowly until dissolved without boiling.
  4. Step 4: Combine mixtures. Take a few tablespoons of the cream cheese mixture and mix it with the gelatine. Fold this back into the cream cheese mixture, then gently fold in the whipped cream and blueberries until combined.
Assembly
  1. Step 5: Assemble the cheesecake. Spread the cheesecake filling evenly over the chilled cookie base. Cover with plastic wrap and refrigerate for 4-5 hours, or overnight for best results.
  2. Step 6: Prepare the blueberry topping. In a pot, mix sugar, cornstarch, and cinnamon. Stir in water, lemon juice, and blueberries. Bring to a boil, then reduce heat and cook until the mixture thickens.
  3. Step 7: Cool the sauce. Once thickened, allow the blueberry sauce to cool before refrigerating.
  4. Step 8: Serve the cheesecake. Before serving, top the cheesecake with the prepared blueberry sauce.

Notes

Always start with softened cream cheese for the best texture. Let the cheesecake chill overnight for better texture and flavor meld.