Creamy Blueberry Cheesecake (no bake)

I have to confess something, so far I have never worked with gelatine or a vegetable gelling agent. I know, it is crazy. Somehow I thought it was super complicated and I also felt that often the taste was weird or cakes looked unattractive. But I decided enough was enough and simply said, OK, let’s give it a try. I decided to try with this wonderful cake. I mean, wouldn’t you want to try a bite of this beauty?

The three layers are:

Bottom: Cookie crumbs with toasted almonds and melted butter. The almonds give it a really nice texture and flavor. So yummy! Oh, and this is a rather thick layer compared to other bottom layers I have seen.

Cheese cake layer: Mainly cream cheese and butter. Nothing fancy, but a wonderful basis and a nice complement for the third layer.

Blueberry part: Many, many blueberries, which are mixed with instant pudding and which give this cake such a fruity note. I love it!

The best thing of this cake is that you don’t need to bake it. Perfect for a hot summer day.

So, my dear friends, let’s get to this super delicious cake.

Credit: Slightly adapted from Life is full of Goodies (German)

Creamy Blueberry Cheesecake

Print Recipe
Serves: One 24 cm ∅ springform Cooking Time: 30min preparation + 4-24 hours of chilling

Ingredients

  • Bottom part
  • 100 grams of graham crackers
  • 150 grams of flaked almonds
  • 180 grams of butter

  • Cream Cheese Filling
  • 200 grams of butter, softened to room temperature
  • 200 grams of confectioner's sugar
  • 1 teaspoon of vanilla extract
  • 400 grams of cream cheese, softened to room temperature

  • Blueberry Top
  • 600 grams of frozen blueberries + 100 grams of fresh blueberries
  • 2 tablespoons of lemon juice
  • Vegetable gelling agent/gelatine for 500 grams of liquid (I used agartine and was very happy with the result, Agar Agar or gelatine will work as well)

Instructions

1

For the bottom part place the graham crackers in a bag and securely close the bag. Use either a rolling pin or a hammer to create crumbs inside the bag. Once you have little crumbs, pour them into a medium-size bowl.

2

Roast the almonds in a frying pan on medium heat for a few minutes until toasted and golden in color. Add to graham cracker crumbs.

3

Melt butter and stir to the mix.

4

Press the mix into a springform of 24cm ∅. Press down either with your hand or use a glass bottom to create a nice crust.

5

Place springform in the fridge while you continue.

6

For the cream cheese filling cream the butter with the sugar and vanilla extract with a mixer. Add the cream cheese at the end and cream until you have a creamy and smooth mixture.

7

Pour on top of the almond/graham cracker mix and let chill for one hour. Before the hour is over, start with the blueberries.

8

For the blueberry top place the frozen blueberries with the lemon juice and agartine in a pot on the stove (note, if you use gelatine, you have to gently heat up the gelatine separately as gelatine cannot boil. Check instructions. Bring mix to a boil.

9

Meanwhile put vanilla pudding mix in a mug and add about 9 tablespoons of cold water. Make sure you don't see any lumps.

10

Once the blueberries are boiling, add the vanilla pudding mix and boil everything combined for about 2 minutes. Mixture should thicken considerably.

11

Cool off for a little bit (yes, you can put mix in the fridge or freezer for about 5 minutes) before pouring on the cake.

12

Let chill for at least four more hours or overnight.

13

Shortly before serving place fresh blueberries on top.

14

Slice cake with a hot, yet clean knife and enjoy!

Notes

This is a cake you can make easily in advance. You can make the crust and cheese cake part on one day, make the blueberry part on the second day and serve it on the third. However, once fully prepared, eat within a few days.

Merken

Merken

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10 Comments

  • Reply
    sistersjunction
    Friday May 12th, 2017 at 08:55 AM

    looks so delish!! i love using agar agar, it’s like magic!
    s.

    • Reply
      Jenny
      Friday May 12th, 2017 at 09:17 AM

      I agree, I kick myself for not trying it much earlier.

  • Reply
    nadira
    Wednesday June 14th, 2017 at 03:43 PM

    My all time favorite dessert!!! That looks soo fluffy and melt in your mouth!!!

    • Reply
      Jenny
      Wednesday June 14th, 2017 at 04:06 PM

      Yay, I can highly recommend it, super delicious!

  • Reply
    Candi
    Friday July 14th, 2017 at 06:25 PM

    This one is definitely calling my name!! I need to make this now. I love the blueberry and cream cheese/cheesecake combo. And I’m excited to try the almonds in the crust!

    • Reply
      Jenny
      Friday July 14th, 2017 at 06:29 PM

      It was a huge hit among my colleagues. Also received approval from my hubby 🙂

  • Reply
    Ivana
    Thursday July 20th, 2017 at 12:03 PM

    Love it, it has to be yummy. Now I really regret I don’t grow blueberries at home

    • Reply
      Jenny
      Thursday July 20th, 2017 at 12:08 PM

      Maybe grow them next year? I can really recommend this cake, really delicious in summer.

  • Reply
    jenn
    Saturday August 12th, 2017 at 06:59 PM

    I love the depth of the blueberry layer on this, gorgeous and delicious. Great recipe!

    • Reply
      Jenny
      Saturday August 12th, 2017 at 07:23 PM

      Thanks, Jenn. I love fruit, that’s why 🙂

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