No Bake Blueberry Cheesecake (UK style)

I just love this no bake blueberry cheesecake. UK supermarkets are partly to thank for the fact that it’s so easy to make. I specify blueberry spread, which is what I used, but you could easily use any of the St Dalfour ‘Rhapsodie de Fruit’ flavours. Which are widely available, as they’re stocked in most food shops.

I’ve only used this make, so cannot comment on others – what sets this apart from regular jam is not only the high fruit content (50%), but the fact that the blueberries are preserved with fruit juice rather than sugar. This gives a better, fruitier flavour. It’s not exactly a healthy no bake blueberry cheesecake, but every little helps, right?

This is one of those desserts that is great for preparing ahead of time, a well chilled blueberry cheesecake recipe always tastes best. If you prefer, make it a no bake blackberry cheesecake by using that fruit spread instead. For a real vanilla and blueberry cheesecake – no bake, of course – make sure you do use vanilla extract. Not essence – that is just artificial flavouring.

This easy no bake blueberry cheesecake recipe, UK style, serves 8 – 12

Ingredients for no bake blueberry cheesecake, UK style

Biscuit base

• Digestive biscuits, 300g
• Butter, 100g, melted

Cheesecake filling

• Cream cheese, 600g
• Greek yoghurt, 100g
• Extra thick double cream, 300ml
• Icing sugar, 150g
• Vanilla extract, 1 tsp

Topping 

• St Dalfour ‘Rhapsodie de Fruit’ Blueberry spread, 1 jar

Equipment

• Food processor
• Springform cake tin
• Rolling pin
• Mixing bowl
• Silicone spatula
• Palette knife

How to make no bake blueberry cheesecake

• Process the digestive cookies into fine crumbs, then mix with the melted butter.
• You can successfully melt butter in the microwave – check every few seconds and stir each time. Remove as soon as it is mostly melted and stir – the residual heat ensures that the rest will soon melt as well.
• Press the biscuit base mixture into a springform tin – I use the end of a rolling pin to press them down firmly – then chill while you make the filling.
• In a large bowl, beat together the cream cheese, yoghurt, cream, sugar and vanilla. Once they are well combined, spoon this cheesecake filling mixture over the base and smooth over with a spatula. Then, run a palette knife around the edge – this makes the finished cheesecake much easier to remove later on.
• Chill for about 3 hours minimum, or ideally, overnight.
• Just before serving, remove from the fridge and spread the ‘Rhapsodie de Fruit’ over the top.

Related recipes:

• Black Forest cheesecake
• Chocolate orange cheesecake
• No bake cheesecake with white chocolate
• Oreo cheesecake recipe
• Twix no bake cheesecake

Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases.