Easy No-Bake Blueberry Cheesecake – Fancy Dessert Made Simple
This no bake blueberry pie features a buttery cookie crust, a fluffy cream cheese filling, and a sweet-tart blueberry topping. Inspired by Dutch-Moroccan dessert traditions, it’s easy, elegant, and oven-free.
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 5–10 minutes
- Total Time: 8 slices
Ingredients
For the crust:
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2 cups crushed biscuits (tea biscuits, digestive, or speculaas)
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7 tbsp unsalted butter, melted
For the cream filling:
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10.5 oz (300g) cream cheese, softened
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2/3 cup (150ml) whipping cream
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1 cup (100g) powdered sugar
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1 tsp vanilla extract
For the topping:
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2 cups (250g) blueberries (fresh or frozen)
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2 tbsp sugar
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1 tbsp lemon juice
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1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
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Mix crushed biscuits with melted butter. Press into a pie pan and chill for 20 minutes.
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Beat cream cheese until smooth. Add cream, sugar, and vanilla; beat until fluffy.
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Spread cream mixture over crust and chill.
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In a saucepan, cook blueberries, sugar, and lemon juice over medium heat.
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Stir in cornstarch slurry and cook until thickened. Cool completely.
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Spoon topping over cream layer. Chill at least 4 hours before serving
Notes
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Use speculaas for a spiced Dutch twist.
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Mascarpone can replace cream cheese for a richer version.
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Top with fresh berries, lemon zest, or mint leaves for serving.
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Lasts 3–4 days in the fridge.