Discover the joy of making this no-bake blueberry cheesecake, a dessert as delightful to the palate as it is easy on the eyes. With its layered richness of creamy cheesecake and vibrant blueberry mousse atop a crumbly biscuit base, this dessert not only satisfies your sweet tooth but also adds a dash of elegance to any dining table. Whether you’re a seasoned chef or a novice in the kitchen, this cheesecake promises a hassle-free preparation process, ensuring that its exquisite taste is within everyone’s reach.
Benefits of Blueberries
Rich in antioxidants and packed with nutrients, blueberries are the star of this dessert. Integrating these small yet powerful fruits into our diet can contribute significantly to our overall health. They are known for their ability to improve heart health, boost brain function, and reduce inflammation. In this cheesecake, not only do they lend their delightful flavor and striking color, but they also enhance the dish with their health benefits, making it a guilt-free indulgence that supports your well-being.
Recipe Details
Ingredients
For the Crust:
- 1 1/2 cups digestive biscuit crumbs
- 1/3 cup coconut oil, melted
- 3 tablespoons sugar
For the Blueberry Mousse:
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon agar-agar powder, dissolved in 3 tablespoons hot water
F or the Cream Cheese Layer:
- 2 (8 oz) packages cream cheese, softened (use vegan cream cheese if preferred)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Fo r the Swirl:
- 1/2 cup blueberry mousse
- Fresh blueberries for garnish
Directions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Mix biscuit crumbs, melted coconut oil, and sugar in a bowl. Press into the bottom of the pan and chill in the refrigerator to set.
- For the blueberry mousse, blend blueberries, sugar, and lemon juice until smooth. Heat the agar-agar mixture until dissolved and mix with the blueberry puree.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth. Spread over the chilled crust.
- Spoon dollops of blueberry mousse over the cream cheese layer and use a toothpick to create swirls. Decorate with fresh blueberries.
- Chill in the refrigerator for at least 6 hours or until the cheesecake is set.
- Use the parchment overhang to lift out the cheesecake and cut into squares.
Notes and Serving Suggestions
This no-bake blueberry cheesecake is perfect for various occasions, from casual get-togethers to festive celebrations. Here are a few tips and serving suggestions:
- For a gluten-free version, substitute the digestive biscuits with any gluten-free biscuit of your choice.
- The cheesecake can be made a day ahead and kept refrigerated until serving.
- Serve chilled, pairing it with a light, crisp white wine or a cup of fresh coffee for an enhanced dining experience.
Nutritional Breakdown (per serving)
- Calories: 420
- Carbohydrates: 35g
- Protein: 6g
- Fat: 29g
- Saturated Fat: 18g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 99mg
- Sodium: 350mg
- Potassium: 121mg
- Fiber: 2g
- Sugar: 22g
- Vitamin A: 18%
- Vitamin C: 12%
- Calcium: 5%
- Iron: 7%
Conclusion
This no-bake blueberry cheesecake not only offers a sensational taste and visually appealing layers but also provides a nutritious alternative to typical sugary desserts. By indulging in this cheesecake, you’re not just treating your taste buds but also feeding your body with beneficial nutrients from its wholesome ingredients. It stands as a testament to the fact that desserts can be both delicious and health-conscious.
FAQs
- Can I use frozen blueberries instead of fresh? Yes, frozen blueberries work well too. Just ensure they are thawed and drained to avoid excess moisture.
- What can I use if I don’t have agar-agar? You can substitute gelatin if not adhering to a vegetarian diet. Use one teaspoon of gelatin as an alternative.
- How long can this cheesecake be stored? It can be refrigerated for up to 5 days, making it a great make-ahead dessert for any occasion.
- Is there a vegan alternative for the cream cheese? Yes, many brands offer vegan cream cheese that can be used in this recipe without compromising texture or taste.
No-Bake Blueberry Cheesecake Recipe | Easy & Tasty
Description
Discover the joy of making this no-bake blueberry cheesecake, a dessert as delightful to the palate as it is easy on the eyes. With its layered richness of creamy cheesecake and vibrant blueberry mousse atop a crumbly biscuit base, this dessert not only satisfies your sweet tooth but also adds a dash of elegance to any dining table. Whether you’re a seasoned chef or a novice in the kitchen, this cheesecake promises a hassle-free preparation process, ensuring that its exquisite taste is within everyone’s reach.
Ingredients
For the Crust:
- 1 1/2 cups digestive biscuit crumbs
- 1/3 cup coconut oil, melted
- 3 tablespoons sugar
For the Blueberry Mousse:
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon agar-agar powder, dissolved in 3 tablespoons hot water
F or the Cream Cheese Layer:
- 2 (8 oz) packages cream cheese, softened (use vegan cream cheese if preferred)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Fo r the Swirl:
- 1/2 cup blueberry mousse
- Fresh blueberries for garnish
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Mix biscuit crumbs, melted coconut oil, and sugar in a bowl. Press into the bottom of the pan and chill in the refrigerator to set.
- For the blueberry mousse, blend blueberries, sugar, and lemon juice until smooth. Heat the agar-agar mixture until dissolved and mix with the blueberry puree.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth. Spread over the chilled crust.
- Spoon dollops of blueberry mousse over the cream cheese layer and use a toothpick to create swirls. Decorate with fresh blueberries.
- Chill in the refrigerator for at least 6 hours or until the cheesecake is set.
- Use the parchment overhang to lift out the cheesecake and cut into squares.
Notes
This no-bake blueberry cheesecake is perfect for various occasions, from casual get-togethers to festive celebrations. Here are a few tips and serving suggestions:
- For a gluten-free version, substitute the digestive biscuits with any gluten-free biscuit of your choice.
- The cheesecake can be made a day ahead and kept refrigerated until serving.
- Serve chilled, pairing it with a light, crisp white wine or a cup of fresh coffee for an enhanced dining experience.
