No bake blueberry cheesecake
Enjoy our no bake cheesecake, a dessert that features creamy textures and a fresh fruity taste. It’s made with layers of smooth quark and crème fraiche on a base of crushed digestive biscuits. Flavoured with vanilla and icing sugar, and packed with juicy blueberries, each bite offers a delightful mix of tangy and sweet. Perfect for a dinner party or a relaxing evening at home, this chilled cheesecake is a refreshing way to end any meal.
Ingredients
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125 g
Frozen blueberries
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10
Digestive biscuits
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2
Gelatine Sheets
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100 ml
Creme fraiche
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40 g
Icing sugar
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1 tsp
Vanilla extract
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Gelatine made easy: expert tips for your no bake cheesecake
Begin by soaking the gelatine sheets in cold water for about five minutes until soft. Gently squeeze out any extra water and melt the gelatine in a small saucepan over low heat. Be careful not to let it boil, as this can ruin its ability to set properly. To prevent the gelatine from forming clumps, temper it by stirring a few tablespoons of your quark and crème fraiche mixture into the melted gelatine, slowly equalising their temperatures. Next, fold this mixture back into the main cream filling, mixing thoroughly to ensure it's well distributed.
Try skyr for a thick, creamy twist on the classic no bake cheesecake
For a thicker, creamier variation, try using skyr instead of quark. Skyr has a similarly mild flavour but a denser, more velvety texture that gives your cheesecake a richer feel. Its natural tang balances beautifully with the sweetness of the blueberries and the crunch of the biscuit layers. Simply swap in the same amount of skyr as you would quark and enjoy a slightly more indulgent take on this classic dessert.
The secret to beautiful, even layers
Creating clean, even layers is all about patience and precision. Start by gently pressing the crushed biscuit base into each glass with the back of a spoon to create a flat, compact layer. When adding the cream mixture, use a piping bag or spoon it in carefully around the edges to avoid smudging the sides. For the final blueberry layer, spoon it gently on top or use a small offset spatula to spread it evenly. Take your time with each step, and if you're prepping multiple glasses, work in stages to keep them consistent. The result is a dessert that looks just as elegant as it tastes.
Questions about this no bake cheesecake recipe
Wondering about the best ingredients and timing for your no bake cheesecake? Whether you’re curious about using fresh versus frozen blueberries, making it without gelatine, or how long to chill for the perfect set, we’ve gathered answers to help you get delicious results every time.
Can I use fresh instead of frozen blueberries?
Yes, you can easily use fresh blueberries instead of frozen in this recipe. They’ll give the dessert a slightly different texture, less juicy, but beautifully plump and bright. If you'd like a jammier consistency, you can gently mash a few fresh berries or briefly cook them down with a touch of sugar to soften and release their juices. Either way, fresh blueberries are a delicious and visually appealing swap that works perfectly in this no bake cheesecake.
Can I make this no bake cheesecake without gelatine?
While you can skip the gelatine, expect a softer, creamier texture that is more like a mousse or creamy parfait. To help it hold its shape, use a thicker base (like skyr), and chill the dessert for at least four to six hours, or overnight. If you’re looking for a substitute for gelatine, agar-agar is a good option. Use about half the amount of agar-agar powder as you would gelatine. Dissolve it in a small amount of water and boil it briefly to activate it before stirring it into your cream mixture.
How long should I chill the cheesecake before serving?
For the best texture and flavour, chill your finished dessert for at least one hour before serving. This gives the filling time to firm up and the flavours to meld. For super clean layers, chill it overnight for the most stable results. Just cover the glasses well to keep them fresh in the fridge.
Nutritional values
Nutritional value, per
1104 Kcal
| Fibre | 8.3 gram fibers |
| Protein | 11.4 gram |
| Fat | 56.3 gram |
| Carbohydrates | 137.7 gram |
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Can this no bake cheesecake be made ahead of time?
Yes, this recipe is an ideal make-ahead dessert for entertaining or an easy treat with minimal last-minute prep! You can make it a day ahead, or even up to two days in advance, and store it covered in the fridge until ready to serve. If you're using fresh fruit on top, consider adding it just before serving to keep it looking fresh and vibrant.
No digestive biscuits? Try these tasty alternatives
Graham crackers, butter biscuits, or shortbread all make great alternatives and offer a similar crumbly texture with a touch of sweetness. For a more rustic twist, try oat biscuits or even ginger snaps if you want a bit of spice. Just crush them as you would digestives and mix with melted butter to create a flavourful, sturdy base for your no bake cheesecake.
Can I swap crème fraiche for cream?
Yes, you can swap crème fraiche for cream, but the result will be slightly different. Crème fraiche has a mild tang and thicker texture, which adds a subtle sharpness and richness to the cheesecake filling.
If you use regular whipping cream, the texture will be lighter and the flavour a bit sweeter and more neutral. For a closer match, try using a mix of cream and a spoonful of skyr, yoghurt or sour cream to mimic the tang and body of crème fraiche. Just be sure to whip the cream to soft peaks before folding it in for the best consistency.
Feeling inspired? Try these quick and easy cheesecakes next
Loved this no bake cheesecake? Keep the inspiration going with these quick and easy variations. Try our creamy, cool frozen cheesecake, perfect for when you want a chilled dessert with minimal effort.
For a citrusy twist, go for our no bake lemon cheesecake, full of zesty flavour and smooth texture. If you prefer something more subtle, this no bake vanilla cheesecake offers a classic, delicate sweetness. And for something a bit different, try our cottage cheese cheesecake: creamy, protein-rich, and surprisingly decadent.
Each version brings its own charm, so there’s always a reason to try another.
