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!
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}
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.
