This is a delightful layered no-bake cheesecake. A purple layer and a white chocolate layer make up this blueberry white chocolate cheesecake. An elegant cheesecake recipe that combines 2 flavours that pair up really well. Top it with a blueberry swirl and some extra decorations.
Blueberries and white chocolate are a match made in heaven and this cheesecake is sure to deliver a heavenly experience. The pleasure is not only in the flavour, but in the visuals, too. This cake is really pretty – and no, I’m not biased since purple is my favourite colour!
But seriously, this cake is a delightful dessert to serve in the summer. No-bake cheesecake is just the perfect thing to make when it’s too hot to turn the oven on. Just follow my step-by-step instructions and you’ll have a dessert that is out of this world both in the taste and in the appearance.
Blueberry white chocolate cheesecake ingredients
- Blueberries fresh or thawed
- Cream cheese
- Whipping cream
- Granulated sugar
- Powdered sugar
- Digestive biscuits or equivalent
- Butter or margarine
- White chocolate
- Gelatin sheets
Please find detailed quantities in the recipe card at the bottom of this post. Read on for process pictures and useful tips.
How to make it
The very first thing to do is to prepare the biscuit base. Crush the Digestive biscuits (I place them in a ziplock bag and crush them with a rolling pin), combine with melted butter, stir and spread over the bottom of a springform pan lined with baking paper. Press evenly down using a flat utensil, like the bottom of a measuring cup. Transfer to the fridge to chill.
Next you want to prepare the other ingredients in separate bowls, to combine just before assembling:
- Combine blueberries and granulated sugar and set on medium heat. Bring to a boil, stir from time to time and cook for 3-4 minutes. Set aside from the heat and blend with an immersion blender.
- Heat part of the whipping cream (in the microwave or on the stove) and stir in the white chocolate until melted.
- Soak the gelatin sheets in cold water for 2 minutes. Warm part of the whipping cream, squeeze the water from the gelatin and add softened gelatin to the hot cream. Stir to dissolve.
- In another bowl whip the cream cheese with the powdered sugar.
- Pour the gelatin mixture (3) into the whipped cream cheese (4) and mix until combined. Divide mixture equally between 2 bowls. Pour the white chocolate mixture (2) into one of the bowls and mix for 4-5 minutes. It will not whip to peaks, but by incorporating air the final texture will be very pleasant.
- Reserve 3-4 tbsp of the blueberry purée (1) for the topping and pour the rest of the blueberry mixture into the other bowl with cream cheese and mix until combined. By mixing the white mixture first you don’t need to clean the mixer attachments.
- Spread blueberry mixture over the chilled biscuit base, making sure it reaches all the way to the sides of the pan.
- Slowly pour the white chocolate mix over the blueberry layer. Both mixtures are quite runny, so I recommend pouring the next one over a spatula or a spoon and not directly onto the blueberry layer to avoid mixing. If this happens it’s not a big deal and will just add some visual effect to the slices.
How to decorate
Transfer the reserved blueberry puréee to a piping bag and pour it over the white chocolate layer. Using a chopstick draw perpendicular lines to create a swirling pattern. Carefully add fresh blueberries or chocolate chips here and there for an extra decoration. Not recommended if using frozen berries, as they will get mushy.
The top layer is quite runny. It will set as it chills, but at the beginning it will be very runny. Don’t push down the blueberries, as they will sink into the filling anyway. You can also choose to add the topping later.
Place the cake in the fridge and let set for a minimum of 4 hours. When ready, you can add more decorations like shaved white chocolate or extra blueberries. I really like topping my cakes with edible flowers so I added pansies, that nicely match the cake in colour.
Blueberry white chocolate cheesecake tips
To make this blueberry white chocolate cheesecake you can use indifferently fresh or frozen blueberries. If using frozen I would recommend thawing, but that’s just to cut on the preparation time. One step of the recipe is to cook the berries with sugar to make the blueberry compote. This evaporates some of the water in the fruits, for a thicker purée. If using blueberries from frozen, you may have to add a splash of water to the saucepan to help the sugar dissolve and not caramelize and burn.
Although I love the blueberry white chocolate combo, you could use any type of berry in this cheesecake. I have in fact used frozen bilberries, and this explains why my blueberry layer came out so dark. Bilberries have a dark flesh, unlike blueberries that have a light flesh and only dark skins. Bilberries are like teinturier wine grapes.
This cake must be stored chilled, in an airtight container. In order to preserve the texture, it needs to be served cold. At room temperature it may soften. Store refrigerated and consume within 5 days. The flowers will wither with time, so plan on changing them if you will not eat the cake within 2 days.
You may also like
If you like this blueberry white chocolate cheesecake you may also want to check out some other berry recipes:
- Lime raspberry chili cheesecake
- Crumbly blueberry tart
- Strawberry rhubarb crisp
- Blueberry lavender panna cotta
- Raspberry cream puffs
- Strawberry limoncello tiramisu
Don’t forget to pin this recipe for later and if you make this cake let me know by dropping a comment! Happy no-bake baking!
Blueberry white chocolate cheesecake
Ingredients
- 450 g cream cheese
- 300 ml whipping cream
- 200 g blueberries fresh or thawed
- 100 g white chocolate chips or crushed
- 70 g granulated sugar
- 60 g powdered sugar
- 10 g gelatin sheets
- 200 g Digestive biscuits
- 120 g butter or margarine
Instructions
- Melt the butter. Crush the Digestive biscuits and stir in the butter. Spread over the bottom of a springform pan lined with baking paper. Press evenly down and transfer to the fridge to chill.
- Combine blueberries and granulated sugar and set on medium heat. Bring to a boil, stir from time to time and cook for 3-4 minutes. Set aside from the heat and blend with an immersion blender.
- Heat 2/3 of the whipping cream (in the microwave or on the stove) and stir in the white chocolate until melted.
- Soak the gelatin sheets in cold water for 2 minutes. Warm 1/3 of the whipping cream, squeeze the water from the gelatin and add softened gelatin to the hot cream. Stir to dissolve.
- Combine cream cheese and powdered sugar and whip with an electric mixer for 1 minute. Pour the gelatin mixture in and mix until combined. Divide mixture equally between 2 bowls.
- Pour the white chocolate mixture into one of the bowls and mix for 4-5 minutes. It will not whip to peaks, but mixing incorporates air.
- Reserve 3-4 tbsp of the blueberry purée for the topping and pour the rest of the blueberry mixture into the other bowl with cream cheese and mix until combined.
- Spread blueberry mixture over the chilled biscuit base, making sure it reaches all the way to the sides of the pan.
- Slowly pour the white chocolate mix over the blueberry layer. Both mixtures are quite runny, so I recommend pouring the next one over a spatula or a spoon and not directly onto the blueberry layer to avoid mixing.
- Transfer the reserved blueberry purée to a piping bag and pour it over the white chocolate layer. Using a chopstick draw perpendicular lines to create a swirling pattern. top with fresh blueberries and extra chocolate if desired.
- Place the cake in the fridge and let set for a minimum of 4 hours.
