Spusht: Easy Eggless No-Bake Blueberry Cheesecake Recipe

There are three parts to making an eggless no-bake blueberry cheesecake:

1. Base / Bottom Crust Layer

To make the base crust for cheesecake, you can use graham crackers, digestive biscuits, Nilla wafers, Oreo cookie biscuits, or any such biscuits that can be crushed to a texture that feels like sand. You can easily make graham crackers at home with this recipe.

2. Cheesecake Filling Layer

This is an eggless no-bake cheesecake (because in a cheesecake that is baked you’d use eggs but in a no-bake cheesecake you do not consume raw eggs). You can prepare this in one 8 inch pan but I prefer to make individual portions. They look so pretty.

3. Fruit Topping Layer

You can decorate your cheesecake with various fresh fruits or add strawberry topping, blueberry topping, or raspberry fruit topping on the cheesecake – the same toppings that were used on this eggless vanilla pudding.

Cinnamon is an amazing fragrant spice that blends brilliantly with blueberry (in this blueberry cheesecake), with banana (think banana bread cinnamon rolls), with apple (see this apple crumble), with chocolate (think cinnamon-spiced hot chocolate), and so much more. I like to add a small pinch of cinnamon powder in the crust as well as the topping.

For the Bottom Crust:

1 ½ cups graham crackers, crushed

1 Tbsp sugar (white or brown)

1 pinch cinnamon powder

¼ cup unsalted butter, melted

Crush the graham crackers in a Ziploc pounding with a rolling pin. In a bowl mix crushed graham crackers + sugar + cinnamon powder + melted butter and transfer to the 8” pan or individual glasses you want to set and serve in, pressing it well. You can also pulse graham crackers in a food processor until grainy and add remaining ingredients and pulse a couple more times, makes it easier. If you want to set cheesecake in spring form pan you may want to press the crust up onto the sides, however if you want to serve in bowls or glass you only need to press on the bottom. Cover with cling wrap and transfer to a refrigerator for the crust to set, for an hour. The concept is: As the melted butter begins to firm up when it reaches cold temperature, it firms up the cookie crust too.

For the Cheesecake Filling:

8 oz cream cheese, room temp

¼ cup white granulated sugar

1 ½ tsp vanilla extract

1 cup cold heavy cream

In a bowl beat cream cheese + sugar + vanilla extract until smooth. In another bowl whip cold heavy cream until soft peaks. Gently fold the whipped cream into cream cheese mixture. Pour into your prepared crust pan or bowl, tap to remove air bubbles, cover with cling wrap and put it back in refrigerator for a couple of hours. The concept is: when the room temperature cream cheese and the whipped cream get cold, they firm up a little, and hence set well for our no-bake cheesecake.

For the Blueberry Topping:

1 ½ cup blueberries

2-4 Tbsp sugar (white or brown)

1 pinch cinnamon powder

1 Tbsp cornstarch + 1 tsp water mixture

1 tsp lemon zest, for garnish (optional)

In a pan cook blueberries + sugar over medium heat until the berries turn soft. Add cinnamon powder + cornstarch-water mixture and cook till desired consistency then switch off heat. Remember that cornstarch will make the blueberry topping thicker as it cools down. Once the cheesecake layer is set, spread the blueberry topping over it and place it in refrigerator to set for a couple of hours. Garnish with lemon zest if you wish, serve the eggless no bake blueberry cheesecake chilled.

I know, it sounds like a lot of steps and a lot of hours. But the wait is worth it. Trust me.