This light and creamy no-bake vanilla cheesecake is nestled in a buttery digestive biscuit crust and topped with a vibrant blueberry compote that is bursting with juicy sweetness. Whether you are treating your family or simply craving something special, this cheesecake is sure to impress.
No-bake cheesecakes are the perfect summer treat, especially on those warm days when the thought of turning on the oven feels unbearable. They come together quickly and give you all the creamy indulgence of a classic cheesecake without the fuss.
Unlike baked cheesecakes, which require eggs, exact baking times, and a water bath. You can skip all those steps and still end up with a luscious, creamy dessert without any complicated steps.
Don’t get me wrong—I adore a traditional baked cheesecake. There’s something special about that dense, velvety texture. However, when I want something easy, refreshing, and stress-free, the no-bake version always wins.
Why you will love this cheesecake
Quick and easy to make– This cheesecake does not require baking. It relies on whipping cream and gelatine to set.
Smooth and creamy – This cheesecake has a velvety, smooth, and creamy texture.
Thick, buttery crust- Crushed digestive biscuits, melted butter, and brown sugar combine to create a melt-in-the-mouth crust.
Delicious blueberry topping – The compote’s subtle sweetness complements the rich, creamy cheesecake, allowing the natural flavour of the blueberries to shine through without overwhelming the palate.
Ingredients
Biscuit Base
Digestive biscuits– These delicious biscuits with their salty-sweet flavour are perfect for forming the base of the cheesecake.
Brown Sugar– Adds a touch of sweetness and helps bind the crumbs together. You can leave it out if you prefer a less sweet base.
Unsalted butter– Melted butter moistens and binds the biscuit crumbs, creating that firm, buttery crust.
Cheesecake fillling
Cream Cheese– It gives the cheesecake its signature creamy texture and tangy flavour. Always use full-fat cream cheese for the best flavour.
Mascarpone Cheese-This mildly sweet, creamy cheese adds extra richness and luxurious texture to the filling.
Granulated Sugar-Sweetens the cheesecake and balances out the tanginess of the cheese.
Whipping Cream– Provides structure and lightness. When whipped to stiff peaks and folded in, it gives the cheesecake a fluffy, airy texture.
Lemon Juice– Brightens the flavour and enhances the tang of the cream cheese.
Vanilla Extract– Adds flavour.
Gelatin– Helps the cheesecake set properly so it holds its shape while still being smooth and creamy
Blueberry Compote
Blueberries– Fresh or frozen, both work well in this recipe.
Lemon Juice – It brightens the flavour and balances the sweetness.
Sugar- Just enough to sweeten the berries and balance the tartness. You can adjust the amount depending on how ripe your blueberries are or how sweet you like your compote.
Cornstarch– Helps thicken the compote to a luscious, spoonable consistency.
Instructions
Make the crust
In a medium bowl, mix the digestive crumbs and sugar until everything is evenly coated. You’re looking for a texture similar to wet sand.
- Add the crumb mixture to the prepared pan. Use the back of a spoon or spatula to press the mixture firmly and evenly across the base and up the sides.
- Place the pan in the fridge for 30 minutes while you prepare the cheesecake filling. This helps the base set and hold together. Alternatively, for a firmer crust, preheat the oven to 170°C and bake for 10 minutes. Allow to cool completely before filling.
Vanilla Cheesecake
- In a small microwave-safe bowl, add the gelatine and water. Whisk until dissolved and leave to bloom for a few minutes. Microwave for about 15 seconds, or until the gelatine melts. Set aside to cool slightly, ensuring it remains liquid when you use it.
- In a separate bowl, whip the cream on high speed until firm peaks form. Place the bowl in the fridge while you prepare the rest of the filling.
- In a large mixing bowl, beat the cream cheese, mascarpone, and sugar until smooth and creamy. Beat in the vanilla extract. Add the liquid gelatine and beat until fully combined.
- Add about one-quarter of the whipped cream into the cream cheese mixture and gently fold through with a spatula. Then fold in the remaining cream until smooth and fluffy.
- Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula.
- Place in the fridge for at least 6 hours (or overnight) until firm and set.
Blueberry compote
- In a small saucepan, combine half the blueberries, lemon juice, and sugar.
- Cook over medium heat until the berries begin to release their juices.
- Add the remaining blueberries and cook for 4 minutes.
- In a separate cup, stir corn starch with a little water to make a slurry. Add this to the blueberries and simmer for a few minutes until the compote thickens and turns glossy.
- Remove from heat and let it cool before using.
Tips for making this cheesecake
- Always use a springform pan when making cheesecake. The removable sides make it easy to remove the finished cheesecake without damaging it. Grease a 20cm/8 inch springform cake pan with butter and line the base with baking paper. This makes it easier to remove the cheesecake once it’s set.
- For the crust, if you don’t have digestive biscuits, you can substitute graham crackers, biscoff biscuits, shortbread, or ginger snaps. For extra flavour, bake the biscuit crust briefly to give it a delicious toasted taste.
- Make sure the cheeses are at room temperature for a smooth lump-free cheesecake batter.
- To speed up the whipping process, place your mixing bowl and beaters in the fridge for about 30 minutes before using
- The gelatine will start to set once it’s folded into the cold cream, so it’s best to have all your ingredients prepared in advance. Make sure the gelatine is fully melted and liquid before adding it to the cream cheese mixture; otherwise, it may form small lumps. If the gelatine starts to set before you’ve added it to your filling, just pop it in the microwave for a few seconds.
- For the best results, refrigerate the cheesecake overnight so it sets beautifully and slices cleanly.
Storing the no-bake cheesecake
The cheesecake can be frozen for up to 3 months. After the cheesecake has set, wrap the whole pan with cling film and then a layer of foil. Thaw in the fridge the night before you plan to eat it.
For more no bake cheesecake recipes, check these out
Ingredients
Biscuit Crust
- 350 grams digestive biscuits
- 1 tablespoon light brown sugar
- 150 grams unsalted butter, melted
Vanilla Cheesecake
- 280 grams (9.88 oz) cream cheese, room temperature
- 250 grams (8.81 oz) mascarpone cheese, room temperature
- 65 grams (⅓ cup) granulated or caster sugar
- 1 lemon, juiced
- 1½ teaspoon vanilla extract
- 12 grams gelatine powder
- 300 ml whipping or heavy cream, cold
Blueberry Compote
- 400 grams blueberries, fresh or frozen
- 1 lemon, juiced
- 65 grams granulated or caster sugar
- 180 ml (¾ cup) water
- 1 tablespoon corn flour
Instructions
Biscuit Crust
- Grease a 20cm/8 inch springform cake pan with butter and line the base with baking paper. This makes it easier to remove the cheesecake once it’s set.
- Blend biscuits in a food processor until they resemble fine crumbs. If you don’t have a processor, place the biscuits in a sealed freezer bag and carefully crush them with a rolling pin until they reach a sand-like texture. Transfer the crumbs to a mixing bowl.
- Melt butter and pour it over the biscuit crumbs. Stir until the mixture is thoroughly combined and evenly coated.
- Add the crumb mixture to the prepared pan. Use the back of a spoon or spatula to press the mixture firmly and evenly across the base and up the sides.
- Place the pan in the fridge for 30 minutes while you prepare the cheesecake filling. This helps the base set and hold together. Alternatively, for a firmer crust, preheat the oven to 170°C and bake for 10 minutes. Allow to cool completely before filling.
Vanilla Cheesecake
- In a small microwave-safe bowl, add the gelatine and water. Whisk until dissolved and leave to bloom for a few minutes. Microwave for about 15 seconds, or until the gelatine melts. Set aside to cool slightly, ensuring it remains liquid when you use it.
- In a separate bowl, whip the cream on high speed until firm peaks form. Place the bowl in the fridge while you prepare the rest of the filling.
- In a large mixing bowl, add the cream cheese, mascarpone, and sugar. Beat with an electric mixer for 1 minute until smooth and creamy. Beat in the vanilla extract. Add the liquid gelatine and beat until fully combined.
- Add about one-quarter of the whipped cream into the cream cheese mixture and gently fold through with a spatula. Then fold in the remaining cream until smooth and fluffy.
- Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula.
- Place in the fridge for at least 6 hours (or overnight) until firm and set.
Blueberry Compote
- In a small saucepan, combine half the blueberries, lemon juice, and sugar.
- Cook over medium heat until the berries begin to release their juices.
- Add the remaining blueberries and cook for 4 minutes.
- In a separate cup, stir corn starch with a little water to make a slurry. Add this to the blueberries and simmer for a few minutes until the compote thickens and turns glossy.
- Remove from the heat and transfer to a jar; Let it cool completely before placing in the fridge to chill.
Assemble
- Once the cheesecake has fully set, carefully remove it from the springform pan.
- Spoon the blueberry compote over the cheesecake.
- Use a hot, clean knife to cut the cheesecake into slices.
Absolutely delicious. And so easy to make. Wonderful blog.
Glad you liked it and thank you for your kind words
This looks delish! Love that its no bake as well! YUM!
Thank you Kelly.
This cheesecake is absolutely beautiful!! My hubby’s favorite dessert is cheesecake, I’m going to have to try your recipe!
Thank you Jen. Your hubby will love this cheesecake, it’s absolutely delicious.