Blueberry cheesecake – Eggless – No Bake! Any better way to start the New Year? I enjoy making eggless desserts and enjoy it even more when people around me love to eat them. This is one of my dear friend’s favorite dessert. This post comes a little late but I wanted to make something special to thank her for all the effort she has put in helping me create this blog. Thank You Sowmya for all the late night nonsense discussions, answering my silly questions, and helping me create this blog. Hope this post will remind you of the time we spent in Bangalore searching for the perfect blueberry cheesecake.
Blueberries are rich in antioxidants, yummy, are in season now, and most of all I got them cheaper at the supermarket this week. Traditionally, cheesecakes are made using cream cheese but I have used Mascarpone cheese for this cheesecake. Combination of Mascarpone and fresh whipped cream seldom goes wrong.
I have used Mcvites Digestive Biscuits for the base. You can use graham crackers or even Marie biscuit based on your choice. Oreo is another great choice if you are a Oreo lover. I like the base nutty so I have added cinnamon powder. You can experiment with the base too by adding powdered almonds, walnuts, and spices like nutmeg and cinnamon.
You can substitute blueberries with other berries like strawberries, raspberries, or even cherries. If you are lazy to make the compote, you can buy the ready made fruit preserves available in the market. Happy New Year!!!
For the Base
- 6 digestive biscuits
- 1 tbsp cocoa powder
- ½ tsp cinnamon powder
- 2 tbsp brown sugar
- 2 tbsp butter at room temperature
- 2/3 cup mascarpone cheese
- 2/3 cup heavy fresh cream
- ½ cup sugar
- 1 tsp vanilla essence
- 2 tsp lemon juice
- 2/3 cup fresh blueberries
- 2 tbsp sugar
- 2-3 tsp lemon juice
- Whipped Cream (Optional)
Crush the digestive biscuits to crumbs. You can use a hand mixer for this. Mix rest of the ingredients for base. The mixture should be like moist sand. Press down the mixture tightly into a spring form pan and put it in fridge for 15-20 mins to set.
In a bowl, whip together the cream and 2 tbsp sugar till stiff peaks form. Keep aside.
In another bowl, beat the mascarpone cheese with remaining sugar, lemon juice, and vanilla essence till it is smooth and creamy. Fold in the whipped cream carefully and spread this mixture on the base. Let it set in the refrigerator for 3-4 hours.
In a pan, put the blueberries, sugar, and ¼ cup water and cook on low flame till you get a thick sauce like consistency. This should take approximately 7-10 minutes. Add the lemon juice in the end and mix well. Keep aside to cool completely.
Once the cheesecake is set, spread this blueberry topping and serve chilled. You can use whipped cream also to decorate the cheesecake.