No Bake Blueberry Cheesecake
4 servings
20 minutes
No-bake blueberry cheesecake is an elegant and delicate dessert that embodies the best traditions of American cuisine. Its roots trace back to the mid-20th century when light and airy cheesecakes became popular among sweet lovers. This no-bake version is a perfect blend of creamy tenderness and juicy tartness of blueberries. The thin cookie crust is infused with the aroma of butter, while the filling of cream cheese and whipped cream melts in your mouth. Blueberries add freshness and a slight tang, making each bite truly harmonious. This cheesecake is perfect for holidays, romantic evenings, or simply as a cozy treat with a cup of coffee. Its simplicity in preparation and exquisite taste make it one of the most beloved desserts among modern gourmets.
1
Preheat the oven to 175 degrees.
2
In a blender, crush the cookies into crumbs and mix with melted butter. Stir and spread on the bottom of the pie dish.
- Shortbread crumbs (streusel base): 3 glasss
- Butter: 6 g
3
Press the mass tightly with the back of a spoon and place it in the oven for 10 minutes until the base starts to brown. Transfer to a rack and let it cool completely while you prepare the filling.
4
For the filling, beat the cream cheese with sugar and vanilla. Add the cream and gently mix to avoid deflating.
- Cream cheese: 225 g
- Vanillin: 1 teaspoon
- Icing sugar: 1 glass
- Whipped cream: 225 ml
5
Place the filling at the bottom of the cooled base. Top with blueberries.
- Blueberry: 280 g
6
Refrigerate for at least 2 hours until fully cooled. Serve (besides fresh blueberries, you can use bilberries and also frozen berries cooked with sugar or jam).
- Blueberry: 280 g