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Looking for the simplest no bake Blueberry Cheesecake? I got you covered!!

4 ingredient Blueberry Cheesecake … smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you’ll ever make. This one bowl recipe is honestly as fuss free and easy as cheesecake will ever get! It packs a sweet bit, a little going a long way…

I always have blueberries in the freezer and yesterday a friend got me some fresh blueberries. I also had a jar of dried blueberry powder on hand, so I guess this delicious little blueberry cheesecake was destined to be made. It’s as simple as cheesecake can get with no gelatine, no agar agar, & importantly, NO FUSS!

Inspired by my recent 4 ingredient mango cheesecake {recipe video/reel on Instagram}, I’m happy to say this blueberry version turned out fabulous! The icing on the cake was literally the blueberry chocolate ganache. It made the cheesecake look pretty and taste pretty special too!

Blue is one of my favourite colours and I love the way it show up everywhere. Berries are one of my favourite ingredients to use in dessert, so basically this was my kind of dessert!

I absolutely love all the hues of blueberry on this 4 ingredient Blueberry Cheesecake, the colours really catch the eye! The gentle, calming light purple of the cheesecake, the bright deep purple ganache, then a handful of fresh blueberries to top… such fun! It’s all natural colour … frozen blueberries, blueberry powder and fresh blueberries of course!

Eggless Desserts

Desserts with Fruit

Blueberry Desserts

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

4 ingredient Blueberry Cheesecake {No bake}

Smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you'll ever make. It's as fuss free as cheesecake will ever get!

Makes one 4" cheesecake

Course Dessert

Cuisine American, British

Keyword blueberries, cheesecake, chocolate, eggfree, eggless, eggless cake, fruit, no bake, no gelatine, one bowl, simple, summer dessert, sweet, vegetarian

Prep Time 30

Setting & defrosting 10

Total Time 10 30

Servings 2 people

Ingredients

Biscuit base

50 g Digestive biscuits
15 g clarified butter/ghee room temperature

Blueberry cheesecake filling

125 g white chocolate melted
150 g cream cheese softened, whisked smooth
35 g cream 30% fat
35 g blueberry compote {recipe below}

Blueberry compote

50 g frozen blueberries
15 g sugar
1/2 tsp cornflour
1 tsp water
1/2 tsp lime juice

Blueberry white chocolate ganache

30 g white couverture chocolate pellets
20 g cream 25% fat
1/4 tsp blueberry powder

Instructions

Biscuit base

Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.

Blueberry cheesecake filling

Add all ingredients to a bowl and using an electric blender, whisk until smooth.

Assemble

Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and pour/spoon in the filling.
Set it in the freezer for 4-6 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight. I always cover it with a large glass bowl.
Top the cheesecake with the blueberry white chocolate ganache and garnish with fresh blueberries, mint etc.

Blueberry compote

Whisk all the ingredients until smooth and simmer over very low heat for 4-5 minutes stirring constantly until glossy and slightly thick. Cool, blend and strain.

Blueberry white chocolate ganache

Place the chocolate and cream in a microwave safe bowl and heat for 15 seconds, stir and repeat as required.
Whisk in the blueberry powder a little at a time until you get the desired colour.

Video

Eggless Mango Custard Pudding … simple desserts to fall in love with

Eggless Mango Custard Pudding … just 4 ingredients, creamy, gently wobbly and so refreshing, here’s another delightful eggless dessert perfect for summer when mangoes are aplenty! It also doubles up as a delicious breakfast too. Convinced yet?

We’ve had a few days of really great weather, rain, hail too and now the mercury is on the rise again. We hit 41C yesterday with the weather acting quite strange given the typical Indian summer. April-June are typically really hot months with an average of 45C, with an odd shower if lucky. Not so this year. 3 days of heat and then thunder, lightning, hailstorms letting the mercury plunge to 27-30C.

It’s got everyone really puzzled, the birds especially. Every year, at the peak of summer we’d see frenzied activity of nest building and egg laying. Hasn’t happened this year. The birds are all over the place but they are just not nesting. The flowering plants are acting up too. Disturbingly, we’ve had chrysanthemums, typically flowers from peak North India winter, blooming at 40C and ‘haar singaar‘ or night jasmine, a September-October flower, blooming in May! Quite thankfully, we also have a few mangoes growing as they should, now! A few figs as well …

For long, hot summer days like these, this pudding is like a dream, a spoonful of heaven. It’s light, it’s gentle, it’s refreshing and it’s so creamy even though there’s no cream in it! It’s an eggless dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.

If you haven’t made a set custard before, I’d advise you to cook the pudding until it’s quite thick if you are looking for a set pudding that you want to demold. It took me several attempts and recipe tweaks to get this right. It’s my first set pudding without a setting agent like gelatine or agar agar, and was a huge learning curve.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Desserts

Mango Desserts

Desserts with Fruit

Eggless Mango Custard Pudding

Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.

Course Breakfast, Dessert

Cuisine British, Indian

Keyword cream, dessert, eggfree, eggless, fruit, gluten free, homemade, mangoes, no bake, one bowl, pudding, simple, summer dessert, sweet, tropical, vegetarian

Prep Time 15

Cook Time 15

Setting time 6

Total Time 6 30

Servings 2 people