No-bake cakes like this Blueberry Cheesecake are not only good in summer – that time of the year you do not want to heat up your kitchen with a hot oven when it’s already hot outside. These cakes are nice and refreshing all year round. And easy to prepare. All you got to do is mix some things together and then let the fridge do all the rest :P
You need a functioning fridge to make a no-bake cake, of course. Several months ago I would have not been able to make this cake at home cause our fridge passed away due to a tragic accident. It made a weird sound, some smoke and it was over. Unfortunately, we had to live without a fridge (with temperatures around 30°C in the kitchen) for several weeks – we ran into some problems getting a new fridge delivered :/ Well… hard times but you learn to get along. Not really well, but you get along ;) Thought about my grandma which definitely did not have a fridge in the house when she was young at the beginning of the last century…
Well… those times are over and I can bake and cook again and store cakes and stuff in the fridge again. I just hope this fridge survives a bit longer than the previous one ;))
The filling of the cheesecake is made with frozen (and of course thawed) wild blueberries. I prefer those over fresh ones, to be honest. The fresh ones you can get here in Berlin are blueberries from farms – they are big and not quite as tasty and sweet (and blue) as the wild ones. I don’t mind that the wild ones are frozen because you are using them in the filling anyways. Even on top for the decorations you can use the frozen ones since you are mixing them with the marmalade and for that you don’t need fresh and good looking berries ;) If you can get hold of nice fresh blueberries on a local farmers market, I would recommend to freeze them so you can make this cake all year long ;)
If you have to take care of your blood sugar, you can replace the biscuit cookies with wholemeal cookies or cookies made with spelt flour. Also, you can replace the sugar with sugar replacements like xylitol or others. You won’t get a “healthier” cake but will have definitely fewer problems with your blood sugar. Every little change helps ;)
INGREDIENTS / ZUTATEN
5.3 oz. (150) shortbread biscuits
3.5 oz. (100g) white chocolate
1 tbsp. butter
For the filling:
14 oz. (400g) wild (frozen) blueberries, thawed
zest and juice from 1 organic lemon
1/4 cup (50g) sugar
10.5 oz. (300g) cream cheese
7 oz. (200g) yogurt (3,8% fat)
6 gelatin leaves
For the topping:
5.3 oz. (150g) wild (frozen) blueberries, thawed
3-4 tbsp. blueberry jam
150g Butterkekse
100g weiße Schokolade
1 EL Butter
Für die Füllung:
400g wilde Blaubeeren (TK-Ware, aufgetaut)
1 Bio-Zitrone, Abrieb und Saft
50g Zucker
300g Frischkäse
200g Joghurt (3,8% Fett)
6 Blätter Gelatine
Für das Topping:
150g wilde Blaubeeren (TK-Ware, aufgetaut)
3-4 EL Heidelbeermarmlade
DIRECTIONS / ZUBEREITUNG
2. Crush the biscuits for the base, melt the white chocolate and butter (either in a bowl over a pot with simmering water or in the microwave) and mix with the biscuit crumbs until well combined. Transfer to the prepared baking tin and press to the bottom to get a nice even layer. Place in the fridge for about 20 minutes.
3. For the filling puree about 10.5 oz. of the thawed blueberries together with the lemon zest and juice until smooth. Add the sugar, cream cheese, and yogurt and mix until well combined. Set aside. Add the gelatin leaves to a small bowl with cold water and let soak for about 5-8 minutes.
4. Squeeze the gelatin to get rid of the water and add to a small pot. Heat up gently so the gelatin can dissolve completely. Remove from the heat and add 2-3 tbsp. of the cream cheese mixture to the pot and mix until well combined. Pour that mixture into the large bowl and mix until well combined. Pour into the prepared tin, sprinkle the remaining 3.5 oz. blueberries on top and press down if they are not sinking in. Smooth out the top and place in the fridge overnight.
5. Before serving, remove carefully from of the springform tin and place on a serving plate. Mix the thawed blueberries for the topping with the blueberry jam and spread on top of the cake.
2. Für den Boden die Butterkekse fein zerbröseln, die weiße Schokolade mit der Butter schmelzen (über einem Topf mit köchelndem Wasser oder in der Mikrowelle) und dann mit den Keksbröseln gut verrühren. Die Masse in die vorbereitete Form füllen und zu einer glatten Schicht zusammenpressen. Für etwa 20 Minuten in den Kühlschrank stellen.
3. Für die Füllung 300g der aufgetauten Blaubeeren mit dem Abrieb und Saft der Zitrone pürieren. Zucker, Frischkäse und Joghurt dazugeben und gut verrühren. Zur Seite stellen. Gelatine in eine Schüssel mit kaltem Wasser legen und 5-8 Minuten einweichen lassen.
4. Die Gelatine ausquetschen, in einen kleinen Topf geben und bei geringer Hitzezufuhr auflösen. Vom Herd ziehen und etwa 2-3 EL der Frischkäsemasse zum Topf dazugeben und verrühren, dann diese Mischung zurück in die Schüssel geben und alles gut verrühren. Die Füllung auf den vorbereiteten Boden geben. Die verbliebenen 100g Blaubeeren auf der Füllung verteilen, ggf. runterdrücken und dann die Füllung glatt streichen. Über Nacht in den Kühlschrank stellen.
5. Den Kuchen zum Servieren vorsichtig aus der Form lösen und auf eine Servierplatte setzen. Die aufgetauten Blaubeeren für das Topping mit der Marmelade vermischen und auf dem Kuchen verteilen.
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Here is a version of the recipe you can print easily.
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No-Bake Blueberry Cheesecake
- Prep Time: 25m
- Total Time: 8h
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: American
Description
Delicious cheesecake with blueberries – no need to turn on the oven. Perfect for a hot summer day :)
Ingredients
Instructions
Notes
Enjoy cooling!
