Ombre Blueberry Cheesecake … no bake, fresh, exciting and deep flavours in this no bake cheesecake are sublime. Every spoon offers deep berry notes and then the hint of vanilla bean, dessert just like we love them! The one bowl eggless chocolate sponge at the bottom and the ganache on top really bring it all together deliciously!
Colours and natural flavours in quick, simple desserts is what I really enjoy creating. Hopefully I’ll have just as much fun this year as well working with desserts in colour, a ton of natural flavour and layers. I hope you have a colourful and exciting 2024 as well!
There’s something about berries that makes desserts interesting and exciting, delicious too obviously. Berries offer endless charm and endless ways to create dessert. Another great idea for desserts is playing with different hues of the same or similar colours to create creating ombre patterns. I’ve also found that chocolate often brings these desserts together beautifully!
Ombre layers are one of my favourite ways to dessert and this Ombre Blueberry Cheesecake turned out smooth, fresh and really delicious. Each spoonful was addictive, the berry flavours dancing on the palette!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Ombre Blueberry Cheesecake
Ingredients
Eggless chocolate sponge (makes two 4″ cakes)
- 105 g buttermilk
- 25 g oil
- 50 g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 8 g cocoa powder
- 85 g all purpose flour/maida
Cheesecake filling
- 300 g cream / 25% fat
- 2.5 tsp agar agar
- 50 g castor sugar
- 100 g white chocolate chopped
- 250 g cream cheese room temperature, whisked until smooth
Instructions
Eggless chocolate sponge
- Preheat the oven to 180C.
- Line the base of two 4″ round dessert tins with foil and the sides with parchment. In a large bowl, add all the ingredients and give them a good whisk.
- Divide the batter between the tins, about 130g batter per tin. Bake for 20 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Cheesecake filling
- Whisk together the cream and sugar with agar agar in a glass bowl. Microwave for 30 seconds, whisk again. Repeat 1-2 more times until the cream is steaming, Alternatively, simmer on the stove. We need to reach 79C to activate the agar agar.
- Add the white chocolate, cover and leave for 5-10 minutes until the chocolate melts. Stir until smooth.
- Whisk the cream cheese with a little cream-chocolate mixture to loosen it, then whisk it all into the cream-white chocolate mixture until smooth.
- Divide into 3 bowls – 225g each
- Bowl 1. Add 1.25 tsp blueberry powder
- Bowl 2. 1/2 tsp freeze dried blueberry powder
- Bowl 3. Add 1/4 scraped vanilla bean
Assemble
- Secure an acetate sheet around the cake.
- Layer 1 – Pour half the dark blueberry filling (100g) over the cake and place in the freezer until firm on top, 30 minutes.
- Layer 2 – Pour half the light blueberry filling (100g) over first layer and place in the freezer until firm on top, 30 minutes
- Layer 3 – Pour half the white filling (100g) over the light blueberry layer. Place in the freezer for 3-4 hours until very firm, gently peel off the acetate sheet, then leave to set in the fridge overnight.
- Top with a chocolate ganache if desired.
Video
In other news, I am thrilled to be included in the list of the 15 Best Indian Baking Blogs from thousands of food blogs on the web and ranked by traffic, social media followers & freshness ranked by Feedspot. Always an honour to be recognised for my little passion, so thank you so much Feedspot!
