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No-bake blueberry cheesecake

  • Total Time: 14 hours




  • 2 cups digestive cookies or graham cracker crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons brown sugar


  • 340 g mascarpone, softened
  • 115 g cream cheese, softened
  • 1/2 cup organic cane sugar
  • juice of ½ a lemon
  • 1 tablespoon vanilla extract
  • 1½ cup heavy whipping cream


  • 2 cups fresh blueberries
  • ½ cup water
  • juice of 1 lemon
  • ½ cup caster sugar
  • 1 tablespoon corn or potato starch dissolved in ¼ cup water
  • 1 tablespoons lemon zest


  1. Combine digestive (or graham cracker) crumbs, melted butter and brown sugar in a bowl and mix until the crumbs have been thoroughly coated with the butter.
  2. Press firmly into the bottom and sides of an 8-inch springform pan. Chill for 30 minutes.
  3. In a medium bowl, combine mascarpone, cream cheese, sugar, lemon juice and vanilla and whisk until smooth and creamy. Set aside.
  4. Whisk cream in another bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  5. Pour the filling into the prepared crust, using a flat spatula to flatten the top. Cover and chill several hours or overnight.
  6. For the compote: combine blueberries, water, lemon juice and sugar in a small saucepan. Cook over medium heat, stirring gently untilit reaches a boil. Reduce heat, add the potato (or corn) starch & water mixture and stir gently, as to not break the berries, for 3 minutes, or until sauce is thickened. Fold in lemon zest.
  7. Pour sauce over the cheesecake and let sit in the fridge for a couple hours before serving.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes


  • Serving Size: 10 servings
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