Cheesecake Recipes

No-Bake Blueberry Cheesecake Recipe

Cooking Tree02K views

In Cooking Tree, No-Bake Blueberry Cheesecake is on the menu, and we’ll show you how to make it from scratch.

This video is a little special~.
It’s a video I posted about 5 or 6 years ago, but I made it with Remind Baking.
The quality of the old videos is a bit poor, and there are some things that I personally want to improve.

This blueberry cheesecake has been made by many people, and it’s one of my personal favorites.
This time around, I increased the overall amount a little bit.
I added more blueberry puree to make it a little less sweet and a little more refreshing.

Last time I used all of the blueberry puree in a blender.
This time, I sifted the top layer and left the rest with the pulp in.

I think the flavor is richer and has more of a fresh blueberry flavor.
The blueberries definitely stood out in the cross section.

I made it a little less sweet than last time and it was much more refreshing.

I hope you enjoy the occasional reminder baking video that I’ll be uploading in the future.
I’m always grateful for my subscribers.^^

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Blueberry Cheesecake

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Ingredients

Blueberry Puree

  • 250g Blueberry
  • 50g Sugar
  • 7g Lemon juice

Crust

  • 90g Crushed oreo (without cream)
  • 35g Melted unsalted butter

Cheesecake

  • 6g Gelatin + 30g Water
  • 220g Cream cheese
  • 55g Sugar
  • 60g Plain yogurt
  • 6g Lemon juice
  • 150g Whipping cream

  • 3g Gelatin + 15g Water
  • 90g Blueberry puree
  • 60g Whipping cream

Instructions

Blueberry Puree

  1. Place the blueberries, sugar, and lemon juice in a saucepan and bring to a boil over medium-low heat.
  2. Bring to a boil, stirring once halfway through, and remove from the heat when it thickens.
  3. Strain about 90 grams through a sieve and set the rest aside without straining.
  4. Leave the blueberry puree at room temperature.
  5. Remove the cream and mix in the crushed Oreos with the melted unsalted butter.
  6. Pour into a 15 cm mousse mold, press flat, and place in the refrigerator.

Cheesecake batter

  1. Mix the water with the powdered gelatin and leave to stand for 10 minutes.
  2. Mix the room-temperature cream cheese (heat in the microwave for 15 seconds) with a hand whisk to loosen it.
  3. Mix in the sugar, then add the plain yogurt and lemon juice.
  4. Heat the soaked gelatin in the microwave for 15 seconds to dissolve, then pour in and mix.
  5. Fold in 50% of the whipping cream and mix until evenly distributed.
  6. Pour half of the cheesecake batter into the mousse molds and add a generous dollop of unsifted puree.
    (I didn't put it on the edges this time for a cleaner look)
  7. Loosen the puree slightly with chopsticks and set in the refrigerator for about 30 minutes.
  8. Pour the remaining cheesecake batter into the mousse mold, add the puree and stir with chopsticks.
  9. Chill in the refrigerator for about 30 minutes.
  10. Dissolve the powdered gelatin in water and let stand for 10 minutes.
  11. Heat the soaked gelatin in the microwave for 10 seconds, then stir it into the sieved puree.
  12. Fold in the whipped cream, mix evenly, pour into the mousse mold, and chill in the refrigerator for 3 hours.
  13. Decorate the top with a scattering of blueberries.

Notes

- Mold size : 15cm

Tag us on Instagram at @Cooking Tree.

Recipe video

Thank you for watching~♥

Enjoy

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