Easy No-Bake Blueberry Cheesecake Recipe

The no baked cakes cooking with fresh fruits are tasty and cool in every season, but mostly they are delicious for the season that we are. I want to share with you this Easy No Bake Blueberry Cheesecake Recipe, which is also delicious and frigid. It is very simple to prepare, and you will feel the blueberry taste and its nutritional values in this cheesecake. The combination of the wild blueberries with cheeses makes more noticeable the delicateness of this fruit. We cook the cheesecake creamy with fresh wild blueberries since in the summer we can find them easily. You can perfectly cook the recipe with fresh cultivated blueberries, and when you can’t find fresh ones, you can use the frozen blueberries.

If you like to stop longer in our blog and read more about blueberry fruit, you can have a look at our Wild Blueberry Muffins Recipe.

Ingredients for a cake stencil with 24 cm of diameter

200 g of dry cookies
100 g unsalted butter
250 g Mascarpone cheese
250 g Philadelphia cheese
250 ml whipping cream with sugar or
250 ml of fresh cream +50 g of powder sugar
10 g of isinglass
200 g fresh blueberries ( 50 of them we will use for decorating cheesecake)
120 g of sugar
Fresh mint

Directions

In a pan, we add 150 g of wild blueberries and 120 g of sugar and cook together for 5 minutes in medium heat. Let them cool for a while, and blend them to make a blueberry puree. Let it apart to cool completely.
We ground the cookies in an electric grater. Melt the butter in a small pan, add it to the ground cookies and mix together.
Take an open cake stencil of 24 cm diameter, cover the bottom and borders with baking paper, and add the cookie dough at the bottom opening in all surface in the same level. This will be our cheesecake base. Put it to sit in the refrigerator for at least 20 minutes.
During this time we prepare the cream. In a bowl, add the isinglass, cover it with water and let it to sit for a few minutes.
In a bowl add the whipping cream and whipped it with an electric beater.
In another large bowl, we mix the cheeses with a hand beater until they make creamy.
Add the blueberry puree to the cheeses creamy and mix all together.
In a small pan add the isinglass with 2 tbsp of the sited water and melt it in low heat. Add it to the big bowl, mix it well, and in the end, we add the whipping cream and mix well from bottom-up.
We add the cream at the cheesecake base and open well over it. Put it again to the refrigerator and let it to rest for 2-3 hours.
When we are ready to serve it, we transfer the blueberry cheesecake in a serving dish, decorate it with fresh blueberries or other fresh berries, and with fresh mint leaves.
We serve it cold, cutting in pieces as a dessert for a family lunch or dinner, or we can serve it as a birthday cake.