Blueberry No-Bake Cheesecake

No-bake cheesecake is one of the best desserts you can dream of. Every bite is a delight.
I always feel like I’m biting into a little cloud.

It’s also the perfect dessert to prepare at this time of year. The oven is indeed not mandatory, even if I prefer to lightly cook my base. I think it tastes much better that way.
The final assembly is really very simple.

I chose this time to accompany it with blueberries, simply because I love this fruit.

Success guaranteed!

Blueberry No-Bake Cheesecake:

150 g St Michel galettes
60g butter
400 g fresh cheese (Philadelphia type)
200g full cream (35%)
90g sugar
1/2 organic lemon

Take the cream cheese out of the fridge a little before.

Preheat the oven to 180°C.

Mix the patties and the butter.

Place a 20cm circle on a silpat.
Press the cookies into the bottom.

Cook for 12 to 15 minutes.

Once out of the oven, press down again with the back of a spoon.
Let cool completely.

Whisk together the cream cheese, lemon juice and zest and sugar.
Whip the whipped cream.
Gently fold the whipped cream into the cream cheese using a spatula.

Place cooled base on serving platter.
Gently remove the circle then put it back with a rhodoïd all around.
Pour in the mousse and smooth.

Refrigerate for at least 12 hours.

Gently remove the circle, then the rhodoïd.

Blueberry coulis:

200g fresh blueberries
2 tbsp sugar
1/2 lemon
1 tsp Vitpris

Put everything in a small saucepan and heat for 4/5 minutes.
It’s ready when the juice starts to get syrupy.

Serve the coulis cold on the cheesecake

To finish: cooking the base brings crispness and reveals the flavors better. However, if you don’t want to turn on the oven (and that, I can understand given the ambient heat!) simply mix the biscuits with the soft butter and set aside in the fridge.

I used a 35% cream. For pastry, it’s really ideal. A standard cream will also do the trick.
Above all, do not forget to place it in the fridge and to use a very cold bowl and beaters. Without it, it won’t rise properly.

Vitpris is pectin used to set jams. Here, it allows you to have a very syrupy juice in a few minutes.

I chose Galettes St Michel, but you can also use other shortbread.

Leave a Comment