Prep Time:
25 minutes
Cook Time:
5 minutes (for blueberry topping)
Chill Time:
6–8 hours
Total Time:
about 7 hours
Servings:
14–16 slices (28 cm pan)
Yield:
1 cheesecake (23 cm / 9-inch or 28 cm / 11-inch springform pan)
Blueberries are slowly becoming our little addiction — and what better way to enjoy them than in a creamy, dreamy cheesecake? This no bake blueberry cheesecake recipe is everything you want in a dessert: silky mascarpone filling, a buttery biscuit base, and a glossy blueberry jelly topping that makes every slice shine. The best part? You don’t even have to turn on the oven.
“If you love this no bake blueberry cheesecake recipe, don’t forget to check out my other dessert recipes for more sweet inspiration!”
🧾 Ingredients for No Bake Blueberry Cheesecake
Base
250 g Speculoos biscuits (or digestive biscuits, graham crackers, or your favorite cookie)
120 g unsalted butter, melted
Filling (no gelatin, no lemon)
600 g mascarpone cheese
250 ml heavy cream, cold
100–120 g powdered sugar (to taste)
1 tsp vanilla extract
Blueberry Jelly Topping
200 g blueberries (fresh or frozen)
50 g sugar (adjust to taste)
50 ml water
3 g gelatin (1.5 sheets or 1 tsp powdered)
💡 Pan Size Note:
For a 28 cm pan, the cheesecake will be thinner. To keep the same height as the 23 cm version, increase all ingredients by about 25–30% (e.g., 750 g mascarpone, 300 ml cream, 250 g biscuits).
👩🍳 How to Make This No Bake Blueberry Cheesecake Recipe
Step 1: Prepare the Base
Crush Speculoos biscuits (or your chosen cookies) into fine crumbs.
Mix with melted butter until well coated.
Press into the bottom of a springform pan. I like to spread them till the sides, but this is optional.
Chill for 30 minutes in the fridge.
Step 2: Make the Filling
In a large bowl, whip the cold heavy cream with powdered sugar until soft peaks form.
In another bowl, soften the mascarpone slightly by mixing it gently with a spatula.
Add vanilla extract to the chilled whipped cream, then fold the mascarpone into the cream mixture carefully until smooth and creamy.
Spread the mixture evenly over the chilled biscuit base.
Refrigerate for at least 4 hours (overnight is best) to set.
💡 Tip: This method keeps the filling light and silky, without risk of the mascarpone curdling or the cream collapsing.
Step 3: Prepare the Blueberry Topping (Two Ways)
Option 1: Strained Blueberry Jelly (Smooth Layer)
In a saucepan, heat blueberries, sugar, and water for 5 minutes until berries release their juices.
Bloom gelatin in cold water (or mix powdered gelatin with 2 tbsp water).
Melt the gelatin and stir it into the warm blueberry mixture.
Strain the mixture through a fine sieve to remove skins, creating a smooth jelly.
Let it cool, then pour gently over the chilled cheesecake.
Chill 2–3 hours until firm.
Option 2: Jelly with Whole Blueberries (Chunky Layer)
Heat blueberries, sugar, and water in a saucepan for 5 minutes.
Bloom and melt gelatin, then stir it directly into the blueberry mixture.
Let the mixture cool until syrupy but pourable.
- Add whole blueberries on top, then pour the slightly thickened gelatin over them to coat.
Chill 2–3 hours until firm.
💡 Tip: Option 1 gives a classic smooth, professional finish, while Option 2 keeps the blueberries intact for a rustic, fruity look. Both are delicious!
I have used option 2 this time.
Step 4: Serve and Enjoy
Release the cheesecake from the pan carefully.
Slice with a warm, sharp knife for clean cuts.
Serve chilled and enjoy every creamy, fruity bite!
🌟 Tips for the Perfect No Bake Blueberry Cheesecake
Speculoos lovers: the spiced caramel flavor makes this cheesecake extra special.
Chill overnight for the best set and flavor.
Use full-fat mascarpone for a rich texture.
For extra elegance, decorate with fresh blueberries and mint leaves before serving.
You can also swirl some blueberry sauce into the filling before setting for a marbled effect.
✅ Why You’ll Love This No Bake Blueberry Cheesecake Recipe
No oven needed – perfect for hot days.
Rich and creamy – mascarpone makes the filling luxuriously smooth.
Beautiful presentation – the blueberry jelly layer looks stunning.
Flexible sizing – works in both 23 cm and 28 cm pans.
Customizable base – from Speculoos to digestives, any biscuit works!
Crowd-pleaser – from family dinners to special occasions.
This no bake blueberry cheesecake recipe is a dessert that keeps us coming back for more — maybe that’s why blueberries are becoming our sweetest addiction. 💙
“Have you tried this no bake blueberry cheesecake recipe? I’d love to hear your thoughts! Leave a comment below or share your own dessert ideas — let’s inspire each other in the kitchen. 💙🍰”
