‍*This post contains affiliate links. If you click and make a purchase using these links, we may earn a small commission, at no extra cost to you! All linked items are ones we genuinely love and would recommend!*

Say goodbye to your oven this summer and say hello to this pretty no-bake blueberry cheesecake! Made with a crunchy, buttery Oreo cookie crust, rich cream cheese, blueberry compote and white chocolate filling then topped with delicious blueberry ganache and decorated with white chocolate curls and fresh blueberries. This cheesecake is so rich, creamy and full of blueberry goodness! The best summer dessert!

‍

‍

WHY YOU’LL LOVE THIS RECIPE!

• It is a no-bake, no gelatine and no egg recipe, so it is super easy to make! 
• No need to turn your oven on a hot day making this cheesecake the perfect summer dessert!
• Such a crowd-pleaser dessert with little effort and ideal for any occasion.

‍

‍

WHAT YOU'LL NEED FOR THIS DELICIOUS RECIPE!

For exact quantities, head to the recipe card at the end of this post. Here is what you’ll need to make this creamy cheesecake,

FOR BLUEBERRY COMPOTE

• Blueberries: Fresh blueberries are the best but you can use frozen blueberries instead, especially when they are not in season. Don’t thaw, if you are using frozen ones.
• Granulated sugar: It is added to sweeten the sauce. 
• Lemon juice: It is added to enhance the flavour and offset some sweetness.
• Cornflour/Cornstarch: It is added to make the sauce thick

FOR THE CHEESECAKE CRUST

• Oreo biscuits: I used Oreo biscuits here but you can substitute them with graham crackers or digestive biscuits.
• Unsalted butter (melted): Use unsalted and good-quality butter. It is used to set the base.

‍

‍

FOR BLUEBERRY CREAM CHEESE FILLING

• Cream cheese: Slightly softened. Keep it out of the fridge for 10-15 minutes only before making the filling. Always use full-fat cream cheese for this recipe as if you use low-fat cream cheese it will not set up properly. I used Philadelphia cream cheese (original).
• Whipping Cream (or double cream/heavy cream): It is best to use whipping cream or 35% cream (double cream) because any cream with less than 35% fat content will not whip or won't work better. You can use double cream instead if you don’t have whipping cream on hand. I used whipping cream here. Whipping cream gives a smooth and creamy texture to this cream cheesecake and also helps it to retain its shape.
• White Chocolate: Always use good quality chocolate. It needs to be melted along with a small amount of whipping cream and slightly cooled. Don’t use white chocolate chips as they will change the texture. 
• Icing sugar/powdered sugar: Sifted. It sweetens the cheesecake and also gives a hold to it.
• Lemon juice: Always use fresh lemon juice. A little bit of lemon is used to, balance the sweetness and it plays a very important role to set up the cheesecake beautifully.

FOR BLUEBERRY WHITE CHOCOLATE GANACHE

• White Chocolate
• Double cream/Heavy cream
• Freeze-dried blueberry powder
• A small drop of red Gel food colour

‍

‍

EQUIPMENT YOU’LL NEED TO MAKE IT!

• 8” or 9” springform cake tin
• Food processor or ziplock bag and a rolling pin to crush the cookies.
• Bench scraper or offset spatula to smooth out the filling.
• Hand-held electric beater.

WHY LEMON JUICE IS USED IN NO-BAKE CHEESECAKE?

It's a no-bake, no egg and no gelatine cheesecake so it is essential to keep the cheesecake together. Lemon juice is acidic. The acid in the lemon juice reacts with the fatty proteins to thicken and set the cheesecake so it makes that nice, thick and creamy texture.

Due to that reason, cheesecake retains the shape that you are looking for! It also improves the taste of the cheesecake since it balances out the sweetness of white chocolate. Don’t add too much lemon juice or it will curdle the ingredients!

‍

‍

HOW TO MAKE IT STEP BY STEP!

STEP 1: MAKE THE BLUEBERRY COMPOTE

Make sure your blueberry compote is completely cool & thick before using it in the filling. You can also make it a day ahead of time.

• Wash the blueberries. Fresh blueberries are the best to use but frozen ones can also go well. If you are using frozen ones, don’t thaw.
• Add the blueberries, sugar and lemon juice into a medium saucepan. Cook over medium-low heat stirring occasionally. Cook the mixture for about 8-10 minutes or until blueberries are mushy and soft and the mixture is slightly thick.
• Mix 1 tsp cornstarch and 1 tbsp water together until all the cornstarch has dissolved. Add into it and cook for a minute or until almost thick glossy sauce with a few chunks of blueberries is ready. Remove from the heat and set aside to cool slightly. Pop it in the fridge to cool completely while you prepare the cheesecake base.

STEP 2: MAKE THE CHEESECAKE CRUST

• Grease and line the bottom and sides of a 9” springform round cake pan with baking paper.
• Crush the Oreo biscuits in a food processor until they are a fine crumb (don’t need to remove the cream). Add melted butter to the cookie crumbs and mix until they are coated well and resemble wet sand.
• Pour the biscuit mixture into the spring form cake pan and spread it out evenly. Press it down firmly using the bottom of a glass. The crust is ready. Pop it in the fridge for one hour to set it completely or in the freezer for 30 minutes while you prepare the cheesecake filling.

STEP 3: MAKE THE BLUEBERRY CHEESECAKE FILLING

• Chill the mixing bowl and beater attachment in the fridge for 30 minutes. Pour 1 cup (240 g) of whipping cream (chilled) into the chilled bowl, add in 1/4 cup (30 g) of the icing sugar then beat it at medium speed until stiff peak forms (it will take approximately 2-3 minutes). Avoid overbeating otherwise it will turn into butter. Set aside (a stiff peak means if you turn your bowl upside down, it will not fall out).
• Place roughly chopped white chocolate and 1/4 cup (60g) of room temperature whipping cream/double cream into a microwave-safe bowl and microwave it at 20 seconds intervals, stirring in between until the chocolate is smooth & creamy. Let it cool slightly.
• Take another large mixing bowl, add the slightly softened cream cheese and beat it for a minute (keep it out of the fridge for 10-15 minutes only before making the filling). Add remaining icing sugar and lemon juice, beat again until it becomes smooth and fluffy (approximately 2 minutes). Now add the white chocolate mixture into the cream cheese mixture, and beat again until fully incorporated.
• Finally, add the chilled blueberry compote (save 1 tbsp of it to mix in the filling at the end), and beat it until combined. Now gently fold the remaining 1 tbsp of blueberry compote in the filling to give the marble effect.
• Fold the chilled whipped cream into the cream cheese mixture in two additions. Fold it gently with a spatula to avoid the deflating of the filling. Spread the mixture evenly onto the cookie crust. Smooth it out with an offset spatula or bench scraper. Tap a few times on the counter, cover with plastic wrap and refrigerate for at least 10-12 hours or overnight (preferably).

‍

‍

STEP 4: ADD THE TOPPING

• To make Blueberry White Chocolate ganache, place roughly chopped white chocolate and room temperature double cream/heavy cream into a microwave-safe bowl and microwave it at 20 seconds intervals, stirring in between until the chocolate is smooth & creamy. Now add in the freeze-dried blueberry powder and a small drop of red food gel colour to get the beautiful purple colour, mix well with a spoon and pour over the cheesecake, using a piping bag, pop in the freezer for 20-30 minutes to set the top.
• Decorate with Fresh blueberries and white chocolate curls or shavings (store-bought or use a potato peeler to make curls from a chocolate bar at home).
• Cut into pieces using a sharp knife. Enjoy! 😊 

RECIPE TIPS!

• Don’t crush biscuits into powder as it will make the crust hard and will be difficult to cut smoothly. Just make crumbs. To set the base properly, leave it in the fridge for at least 1 hour before adding the filling. In this way, the crumbs will not mix into the filling.
• Use slightly softened cream cheese. Leave the cream cheese out of the refrigerator for 10-15 minutes only before you use it. If it's too runny or softened it will not be whipped up properly.
• You need to use full-fat cream cheese to set it properly. Likewise, use whipping cream or double cream with at least 35% fat content as low-fat cream cheese or double cream will not set up properly.
• Beat the whipping cream, to stiff peaks, separately then fold into the cream cheese mixture gently as it helps the cheesecake to set properly.
• Don’t skip the lemon juice as it helps to keep the cheesecake together.
• To get the cheesecake filling to set up completely, refrigerate it for at least 10-12 hours or overnight preferably.
• To get the perfect slice, fill a large bowl or vessel with hot water, dip your sharp knife into the water then pat it dry with tissue paper or clean cloth before slicing. Repeat the same before every cut to get a smooth cut every time. 

‍

‍

HOW TO STORE IT?

You can store any leftover cheesecake (if it lasts that long) in the refrigerator. It will stay fresh for up to 5 days. You can keep it in the freezer for up to 1-2 months if it is well covered. Thaw it completely in the refrigerator overnight before serving.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy eating! 😊