No-Bake Ombré Blueberry Cheesecake with Frozen BC Blueberries

no-bake blueberry cheesecake - pigoutyvr

Are you still looking for ideas for the upcoming Valentine’s Day? This no-bake Blueberry Cheesecake might be for you. It is a simple recipe, which does not require any skills. The cheesecake is a purple ombré cake, using homemade blueberry jam. For the past few years, I think cooking at home for my loved one is better than eating out at a fancy restaurant. Don’t you agree that it will be more meaningful?

The only thing that needs to mindful of is this requires overnight to set, as it is a no-bake cheesecake. And instead of fresh blueberries, which are not in season at this time, I chose BC Frozen Blueberries that can be found in any grocery store. I was surprised to see how pulp and juicy they are.

BC Frozen Blueberries - pigoutyvr
no-bake blueberry cheesecake - pigoutyvr
no-bake blueberry cheesecake - pigoutyvr
no-bake blueberry cheesecake - pigoutyvr

No-Bake Ombre Blueberry Cheesecake

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Prep Time 30 mins
Fridge Time 1 d
Total Time 1 d 30 mins
Course Dessert
Servings 6 inch

Equipment

  • 6 inch Springform Cake Pan
  • Silicone Spatula
  • Hand Mixer
  • Saucepan

Ingredients
  

Oreo Crust

  • 200 g Oreo baking crumbs
  • 30 g unsalted butter melted

Cream Cheese Batter

  • 250 g cream cheese room temperature
  • 60 g sugar
  • 200 mL whipping cream
  • 10 g gelatin powder
  • 3 tbsp cold water

Blueberry Jam

  • 200 g BC frozen blueberries
  • 30 g sugar
  • ½ lemon

Instructions
 

  • Line the cake pan with parchment paper.

To prepare Oreo Crust:

  • Pour the melted butter into the Oreo baking crumbs. Mix well.
  • Press the crumbs mixture into the bottom of the cake pan. Make sure it is firmly packed.
  • Refrigerate while you prepare the rest of the cheesecake.

To prepare Blueberry Jam:

  • Leave the frozen blueberries at room temperature for 15-30 minutes.
  • Mix the blueberries, lemon juice, and sugar into a saucepan. Leave it for 30 minutes.
  • After 30 minutes, bring it to high heat and stir constantly. Meanwhile, use a spatula to crush the blueberries.
  • When it starts to thicken, turn to low heat and continue to stir.
  • Cook for another 2-5 minutes or until thickened.
  • Ladle the hot blueberry jam into a sterilized jar to chill.

To prepare Cream Cheese Batter:

  • Whisk the cream cheese. Add 30g sugar when it starts to get creamy. Continue to whisk until smooth and creamy.
  • In a small bowl, add cold water and gelatin powder. Place the bowl in a bowl of hot water and stir until the gelatin powder is dissolved. The mixture should be clear.
  • Immediately adds into the cream cheese mixture. Whisk until combine.
  • In a separate bowl, combine whipping cream and sugar (30g). Whisk until a soft peak is formed.
  • Put ½ whipping cream into the cream cheese mixture. Mix and fold in gently. Add the remaining whipping cream in. Mix gently.
  • Separate the cream cheese mixture into three equal portions.
  • Add 40-50g blueberry jam into one bowl. Add 20g blueberry jam into another bowl. The remaining bowl is the original flavor.
  • Bring out the crust from the fridge and add the darkest mixture to 1/3 of the cake mold. Freeze it for 25 minutes. Then, add the second layer and freeze it for 25 minutes. Lastly, add the original flavor/final layer.
  • Leave it in the fridge overnight. Ready to serve.
Keyword Blueberry, No-Bake
Tried this recipe?Let us know how it was!

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