"It’s that time of year, when all you want is a fresh dessert loaded with fruit. So let us make a no-bake cheesecake.
This creamy (completely) no-bake blueberry swirl cheesecake recipe is so easy to make. It’s a smooth dessert with a fluffy, creamy filling and a crunchy oatmeal crust. Perfect to enjoy on a warm summer day and definitely one of my favorite desserts.
To create those gorgeous purple swirls, you just have to make a blueberry sauce by cooking the berries with sugar and lemon juice. Blend everything together, then swirl the sauce into the cheesecake filling to create curls of intense and fresh flavor. As finishing touch top the cheesecake with fresh blueberries to add that juicy snap. And that’s all, blueberries are one of those fruits that need nothing more than themselves to be special."
No-bake blueberry cheesecake with oat crust
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Prep time: 30mins
Cook time: 1hr 30mins
Serves or Makes: 8
Recipe Card
ingredients
oatmeal crust
- 220 instant oats
- 110 coconut oil, melted
- 3 sugar
ingredients
cheesecake filling
- the dairy ingredients should be cold, straight from the fridge
- 250 gram cream cheese
- 200 gram heavy cream
- 100 gram Greek yogurt
- 60 gram powdered sugar
- 1 tsp each vanilla, lemon juice and zest
- fresh blueberries for topping
ingredients
blueberry sauce
- 100 blueberries
- 1 tbsp lemon juice
- 20 gram sugar
Method
Step 1
Grease a 24 cm tart pan with a removable bottom or use a springform cake pan.
Step 2
Start with the sauce. Cook the blueberries, sugar and lemon juice in a small saucepan over medium-low heat until tender and the sugar dissolves, about 5 minutes. Blend with an immersion blender. Set aside.
Step 3
To make the crust. Add oats, sugar and coconut oil to a food processor. Mix together. Press the mixture firmly into the bottom and up the sides of the prepared pan. Place in the fridge while you prepare the filling.
Step 4
In a large bowl, beat the heavy cream, powdered sugar and yogurt for about 1 minute. Add lemon zest, juice and vanilla extract and 1/3 of cream cheese. Beat for about 1 minute. Now add 1/2 of the remaining cream cheese and beat for about 1 minute. Beat in the rest of the cream cheese until stiff peaks form.
Step 5
Spread the cheesecake filling into the chilled crust and smooth with a spatula. Drizzle the blueberry sauce over the filling. Use a skewer to gently swirl the sauce into the filling. Chill for 1 hour. Top with blueberries. Serve cold. Enjoy!