Easy blueberry cheesecake
This recipe delivers a simple, no-bake blueberry cheesecake. It features a crisp chocolate biscuit base, a creamy, sweet Philadelphia cream cheese filling enhanced with vanilla, and a vibrant blueberry topping. Requiring minimal effort, it’s an ideal dessert for entertaining or a delightful family treat, setting beautifully in the refrigerator for a refreshing finish.
Equipment
- 1 Springform Pan 8-9 inch, for setting the cheesecake
- 1 Electric Mixer Handheld or stand mixer for whipping cream and combining filling
- 2 Mixing Bowls Medium-sized, for crust and filling preparation
- 1 Food Processor Alternatively, a zip-top bag and rolling pin for crushing biscuits
- 1 Rubber Spatula For scraping and gently folding ingredients
Ingredients
Main
- 1 1/2 cup Choc ripple biscuits crushed
- 4 tbsp butter melted
- 250 g packet Kraft Philadelphia original cream cheese block at room temperature
- 1 pack thickened cream chilled
- 2 tbsp vanilla syrup
- 1/2 cup powdered sugar
- 1/2 can blueberries with syrup
Instructions
- Crush chocolate ripple biscuits finely using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Combine the crushed biscuits with the melted butter, then press firmly and evenly into the base of an 8-9 inch springform pan. Chill the base for at least 15 minutes.
- In a large mixing bowl, beat the room temperature cream cheese until it is completely smooth and free of any lumps.
- In a separate, chilled mixing bowl, whip the cold thickened cream with the vanilla syrup and powdered sugar until firm peaks form.
- Gently fold the whipped cream mixture into the beaten cream cheese until just combined, being careful not to overmix, which can deflate the cream.
- Pour the cheesecake filling over the chilled biscuit base and smooth the top evenly with a rubber spatula.
- Spoon the blueberries along with their syrup evenly over the top of the cheesecake filling.
- Refrigerate the cheesecake for a minimum of 4-6 hours, or ideally overnight, until it is fully set.
- Carefully remove the cheesecake from the springform pan before slicing and serving.
Notes
Achieving a silky-smooth cheesecake filling hinges on using truly room temperature cream cheese; any cold spots will lead to lumps. Ensure your thickened cream is thoroughly chilled before whipping for maximum volume and stability. For the biscuit base, press it very firmly into the springform pan to prevent crumbling when sliced. A quick chill of the base (15-20 minutes) before adding the filling can further enhance stability. For the blueberry topping, gently drain some of the syrup if you prefer a less liquid consistency, or reduce a portion of the syrup for a glossy glaze. A touch of lemon zest in the cream cheese mixture will beautifully complement the blueberries. Allow ample chilling time – ideally overnight – for the cheesecake to set properly and develop its full texture and flavor.