4 Ingredient Blueberry Cheesecake … smooth, indulgent and rich, this might be the simplest and most yum no bake blueberry cheesecake you’ll ever make! Inspired by my just too delicious 4 ingredient eggless no bake mango cheesecake, this blueberry version with no agar agar, no gelatine and no cornflour always turns out fabulous! Believe me, it’s quite the perfect recipe.
The icing on the cheesecake is literally the blueberry chocolate ganache. It makes the petite dessert look pretty and taste pretty special too! I absolutely love creating desserts with a pop of natural colour and berries are always inspiring. There’s just so much you can do with blueberries in dessert. Take a look …
I’m honestly not sure which I love better, berries or cheesecake, yet blueberries and cheesecake are a quintessential dessert pairing, one that we love to love. The great thing is that frozen blueberries work really well in these desserts and are easily available, often more reasonable than fresh blueberries. This Eggless Blueberry Cheesecake Trifle is one we really love and a dessert I make often! The flavours and colours are mood uplifting and it’s another great make ahead dessert.
This 4 Ingredient Blueberry Cheesecake gets its colour and flavour from blueberry compote that is honestly very simple and sooooo yum! You can make it out of fresh or frozen blueberries and it’s ready in under 10 minutes. That recipe is on my blog and I’ve shared it below as well.
The remaining 3 ingredients, white couverture chocolate and cream with cream cheese gives the no bake blueberry cheesecake enough hold so you don’t need any other setting agent like gelatine, agar agar, cornflour etc. It took me a few trials to get the set right and I was thrilled when I got the right consistency with a beautiful spoonful! Take a look ...
This turned out to be a really quick and easy no bake eggless blueberry cheesecake recipe, a basic recipe that can be adapted to other berries too. Think raspberries, blackberries, strawberries etc. It’s yet another option added to my list of small desserts, or rather petite desserts, and I’m loving this current obsession!
4 Ingredient Blueberry Cheesecake
Ingredients
Biscuit base
- 50 g Digestive biscuits
- 15 g clarified butter/ghee
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.
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.
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. Top the cheesecake with the blueberry white chocolate ganache and garnish with fresh blueberries, mint etc.
