Prep time: 10 mins | Cook time: 10 mins | Chill Time: 4 hrs | Total time: 20 mins | Servings: 16
It’s been a long while since I’ve made a no-bake dessert. I love them so much that I have a collection of no-bake recipes on my laptop like a treasure chest! Made with homemade blueberry sauce from scratch and a no-bake Oreo cookie crust, this nine ingredients No-Bake Blueberry Cheesecake recipe is incredibly easy to make and heavenly delicious!
Ingredients
Blueberry sauce:
2 heaping cups blueberries, fresh or thawed (300grams)
juice of 1 lemon
¼ c. granulated white sugar (50grams)
Oreo cookie crust:
36 Oreo cookies with filling, crushed to fine crumbs (14 ounces/398grams)
½ c. unsalted butter, melted (113grams)
Blueberry Cheesecake Filling:
1 c. heavy cream, cool (240ml)
3 c. cream cheese, softened (24 ounces/683grams)
¾ c. granulated white sugar (150grams)
2 vanilla beans (or 2 teaspoons vanilla extract)
How to make No-Bake Blueberry Cheesecake
Step 1: Combine the Blueberry sauce ingredients in a heavy-bottomed pot. Bring this to a simmer over medium heat. Cook the blueberries for about 5 to 7 minutes until soft and the sauce has thickened and reduced by 1/3.
Step 2: Allow the sauce to cool at room temperature.
Step 3: Using parchment paper, line a 9-inch or 23cm springform pan and set it aside.
Step 4: Stir the Oreo crumbs with melted butter in a large bowl until well combined and moist. Into the bottom of the prepared pan, press the crumbs using a flat-bottomed cup until halfway through the sides. Place in the freezer until the filling is done.
Step 5: To make the filling, beat the whip heavy cream with a handheld or stand mixer fitted with a whisk attachment for about 2 minutes on medium-high speed until stiff peaks form. Beat the cream cheese in a different mixing bowl for about a minute or two on medium speed. Add in the sugar and vanilla and beat until smooth. Fold the heavy whipping cream carefully until just combined, then the blueberry sauce until just incorporated.
Step 6: To the crust, transfer the filling, spreading it evenly. Place in the fridge to chill for at least 4 hours or overnight until firm.
Step 7: In an airtight container, transfer the leftovers and store them in the fridge for up to 2 days.
Notes:
What you have to do first is to remove the straight end of the vanilla bean. Below the curled end, place the tip of the knife and cut the vanilla bean lengthwise through the middle. It’s okay to cut the bean all the way through. Now, open the vanilla bean and scrape the flavorful seeds out using the back of a knife. Only use the seeds.
Nutrition Fact:
Calories: 371kcal
Ingredients
- Blueberry sauce:
- 2 heaping cups blueberries, fresh or thawed (300grams)
- juice of 1 lemon
- ¼ c. granulated white sugar (50grams)
- Oreo cookie crust:
- 36 Oreo cookies with filling, crushed to fine crumbs (14 ounces/398grams)
- ½ c. unsalted butter, melted (113grams)
- Blueberry Cheesecake Filling:
- 1 c. heavy cream, cool (240ml)
- 3 c. cream cheese, softened (24 ounces/683grams)
- ¾ c. granulated white sugar (150grams)
- 2 vanilla beans (or 2 teaspoons vanilla extract)
Instructions
Step 1: Combine the Blueberry sauce ingredients in a heavy-bottomed pot. Bring this to a simmer over medium heat. Cook the blueberries for about 5 to 7 minutes until soft and the sauce has thickened and reduced by 1/3.
Step 2: Allow the sauce to cool at room temperature.
Step 3: Using parchment paper, line a 9-inch or 23cm springform pan and set it aside.
Step 4: Stir the Oreo crumbs with melted butter in a large bowl until well combined and moist. Into the bottom of the prepared pan, press the crumbs using a flat-bottomed cup until halfway through the sides. Place in the freezer until the filling is done.
Step 5: To make the filling, beat the whip heavy cream with a handheld or stand mixer fitted with a whisk attachment for about 2 minutes on medium-high speed until stiff peaks form. Beat the cream cheese in a different mixing bowl for about a minute or two on medium speed. Add in the sugar and vanilla and beat until smooth. Fold the heavy whipping cream carefully until just combined, then the blueberry sauce until just incorporated.
Step 6: To the crust, transfer the filling, spreading it evenly. Place in the fridge to chill for at least 4 hours or overnight until firm.
Step 7: In an airtight container, transfer the leftovers and store them in the fridge for up to 2 days.
Notes
What you have to do first is to remove the straight end of the vanilla bean. Below the curled end, place the tip of the knife and cut the vanilla bean lengthwise through the middle. It’s okay to cut the bean all the way through. Now, open the vanilla bean and scrape the flavorful seeds out using the back of a knife. Only use the seeds.
