No-bake blueberry cheesecake in 15 minutes

Hope you all had a magical Christmas Day! Still want to have some sweet treats for New Year celebration? Why not try out this super fácil (‘easy’ in Spanish) recipe for preparing a luxurious no-bake cheesecake? :)

printable recipe

Preparation time: 15 minutes
Serves: 4-6


  • 8-10 (~125g) digestive biscuits
  • 75g unsalted butter (room temperature)
  • 300g cream cheese (room temperature)
  • 250mL double/thickened cream (chill)
  • 60g (icing) sugar [optional]
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 2 tbs blueberry preserve (or any preserve you fancy)
  • Fresh blueberries/fruits [optional]


For the crust

  1. Crush the digestive biscuits to crumbs in a resealable bag using your hand or a rolling pin (I prefer the former option… Always fun :-D)
    2015-12-26 14.05.58
  2. Pour the crumbs into a food processor (if you have one) and mix it with the butter
  3. Mix the two thoroughly until the crumbs are completely coated
  4. Tip the processed crumbs into a mould and press firmly down into the base
    2015-12-26 14.26.29
  5. Chill in the fridge for an hour

For the cheesecake

  1. Mix the cream cheese with sugar [optional], lemon juice, and vanilla extract in a bowl/food processor
  2. Add the preserve you want and mix the content

    2015-12-26 14.45.59
    Adjust the texture by mixing the content thoroughly to create a smooth one, or make one with little cheesy bits (like this one)
  3. In another bowl/blender/food processor, whip the cold double/thickened cream until medium peaks
  4. Fold the two creamy white mixture in together (doesn’t matter which way round you do it)

A final touch

  1. Dollop the filling on top of the base
  2. Chill in the fridge for three hours

Some tips:

  1. You may use bare hands to mix the crumbs and butter together if you don’t have a food processor. It’s just like building a sand castle ;-)
  2. You don’t really need to melt the butter. Set the butter at room temperature will do
  3. Always chill double/thickened/whipping cream before beating
  4. Some may want to reserve the preserve until the decorating process and this is absolutely OK! I chose mixing the blueberry preserve with the cream cheese as I didn’t want to add too much sugar into the content. Whichever way you do it, you are guaranteed to enjoy a heavenly good treat! :-P
  5. You may serve your cake with an extra spoonful of preserve and decorate your cake with fresh fruits and whipped cream (from the beaten double/thickened cream) if you want :)

3 thoughts on “No-bake blueberry cheesecake in 15 minutes”

  1. Wow, blueberry and cream cheese is just an excellent combination!!! :D Here are some more tips of mine for a yum no-bake cheese cake:
    – Cut the cream cheese into small cubes (2x2x2cm) to cool it down to room temperature quicker, then use a folk to whip it till smooth. Or just put it into microwave about 40 seconds before whipping it.
    – Replace sugar by condensed milk for better flavour.
    – to have a fluffy texture for the cake, mix the whipping cream and cream cheese mixture by ‘folding method’.

    1. Hi, Chi! Thanks a lot for your tips! They are all very useful and are essential for satisfying my sweet tooth :-P Indeed, replacing sugar by condensed milk can create that lovely flavour without diluting the mixture. Thank you once again for your support and your master chef guidance! Happy New Year x

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