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No bake Blueberry Cheesecake

This blueberry Cheesecake is our new favorite . Fresh Blueberry sauce swirled on top taste super intense and the filling inside is just so creamy, velvety and smooth that I would love to Lay in there!
Course Dessert
Cuisine American, New York
Prep Time 20 minutes
Chilling time 3 hours
Servings 8 People


  • One 9-inch cake pan


For the crust base :

  • 24 Oreo Cookies
  • 8 tbsp Unsalted butter melted

For the Cheesecake layer:

  • 250 gm Cream cheese softened
  • 3/4 cup Caster Sugar
  • 250 ml Whipping Cream
  • 1 tbsp Gelatin powder
  • 1 tbsp Water

The topping sauce Layer:

  • 1 cup Blueberries
  • 1 tbsp Lemon juice
  • 2 tbsp Sugar
  • 1/4 cup Water or as required
  • 1 tbsp Cornflour (mixed with 1tbsp water)


The Crust Base Layer

  • Crush the biscuits in a food processor without until it crumbles.
  • Add the melted butter and combine properly that it holds its shape when pressed in palms.
  • Transfer it to a 20 cm springfoam pan and press it firmly until it covers the pan in a nice even layer. Place it in the fridge and let it set for 15 mins or until you prepare the cream cheese filling.

For the Cream cheese layer

  • Firstly dissolve the gelatin with 1 tbsp hot water and let it cool .
  • Meanwhile, whip the cream cheese and sugar together until creamy and smooth.
  • In a separate bowl whip the cream until stiff peaks.
  • Add the whipped cream to the cream cheese mixture and combine together.
  • By this time the dissolved gelatin is added and combined.
  • Transfer it on top of the biscuit base layer. Cling wrap and let is sit in the fridge for couple of hours or overnight.

The topping sauce Layer

  • Combine together the Blueberries , water , lemon juice and sugar in a saucepan.
  • Bring it to boil until it starts thicken.
  • now add mixture of cornflour and water. Cook for 2 minutes .
  • Let it cool for 5-10 mins and then pour on top of the cheesecake layer.