No Bake Blueberry Cheesecake
A thick, creamy cheesecake with no oven and no gelatine, topped with a glossy blueberry compote.
- Time30 min plus 6 hr chilling
- LevelEasy
- Costabout £0.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Crush the biscuits to fine crumbs and mix with the melted butter. Press firmly into the base of a 23 cm springform tin and chill for 15 minutes.
15 min - 2
Beat the cream cheese, icing sugar and vanilla together until smooth.
- 3
In a separate bowl, whip the cream to stiff peaks, then fold it into the cream cheese mixture in two goes.
- 4
Spoon over the base, level the top and chill for at least 4 hours until firm.
240 min - 5
Put the blueberries, caster sugar and 2 tablespoons of water in a small pan. Simmer for 5 minutes until the berries burst.
5 min - 6
Mix the cornflour with a teaspoon of water, stir it in and bubble for 1 minute until glossy. Cool completely.
- 7
Spoon the compote over the cheesecake and chill for another 2 hours before slicing.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.