Blueberry No-Bake Cheesecake 5/5 (1)

Cheesecake has its own fan base. Its taste and texture would be completely different and unique from a standard cake. If you are trying it for the first time, prepare to be wowed, as you’ll fall in love with its taste. On the other hand, if you are already an ardent lover of cheesecakes, you’ll be
awestruck with this simple no-bake cheesecake.

Cheesecakes are basically a type of cake made with smooth and silky cream cheese filling layered on a crusty base topped with fruit coulis or whipped cream or chocolate frosting or fresh berries. I have no doubt that you’ll be enthralled by this recipe for its taste, texture, and easy preparation.

Another exciting part is that it’s absolutely a no-bake recipe. It’s a child’s play and an easy recipe for you to sail through. There are zero chances for you to fail, as there is absolutely no baking in this breezy dessert. There will be no disastrous results as no tedious or laborious steps are involved.

It involves 3 major steps, preparing
1) the oreo base
2) cream cheese filling
3) blueberry coulis
Added to that icing on the top is the whipped cream frosting which is purely optional.

It’s a crowd-pulling individual dessert in a cup, perfect for any kitty party, gathering, festive parties. It’ll definitely amaze and wow your guests. It’s so versatile that you can unleash your creativity and play in your kitchen. For more ideas, check the notes down below.

Click here to jump to recipe card!

Scrape the cream filling from the Oreos, and keep the oreo filling aside (to be added in the cream cheese filling later).
Crumble the Oreos in a food processor. Then add 3 tbsp of butter and run the processor again to combine well. Alternatively, you can do it in the mixer grinder also.

Tightly pack this crumbled oreo mixture to the base and the sides of the mini cups you desire. (Look into the pictures and video below). Set them in the refrigerator for a minimum of 15 minutes.

Now add the softened cream cheese in a deep bowl, beat it with a hand mixer till it creams.

Then add sugar and beat again till it’s combined. Later add cream filling (which was scraped from oreos), vanilla extract, again mix it.

Finally, add heavy cream.

And beat it till you get soft peaks.

Take the mini jars from the refrigerator and layer with this cream cheese filling (at least 3/4th of the cup). Use a toothpick to clear the air pockets, and again refrigerate.

Meanwhile, prepare the coulis by adding butter to a thick bottomed pan melt it.

Then add blueberries. Keep stirring continuously in medium flame and let it reduce it will take 10-15 minutes.

Once the berries have turned mushy in their own juice, use a masher and crush the berries.

Switch off the flame, and finally, add lemon juice.

And honey, stir it well. Let it cool.

Once cooled down blend the berries into a puree.

And strain them to discard the peels and seeds.

Now scoop this coulis onto the cream cheese filling in the mini cups. Tap and swirl them to even the layers.

Finally, prepare the whipped cream frosting by adding heavy cream or whipping cream in a bowl, add sugar and vanilla extract.

Also add half tsp of coulis to the cream. This step is purely optional.

Beat it well till you get stiff peaks.

Scoop the whipped cream into a piping bag, and add any nozzle of your choice, pipe it on the coulis.

Finally, garnish with your favourite berry topping, I used red currant to complement the cream frosting.

Mini cup Blueberry no-bake cheesecake is ready to serve. It’s best when you serve it chilled. You can serve it even after a week if kept in the refrigerator.

Recipe card

Preparation time: 30 minutes

Cooking time: 10 minutes

Cuisine: International

Category: Dessert

Serves: 10

Author: Varunika

Ingredients:

For the Oreo base:
Oreos – 12/152 grams
Butter – 3 tbsp

For the Cream cheese filling:
Cream cheese – 340 grams
Sugar – 1/2 cup
Cream filling scraped from – 12 Oreos
Vanilla extract – 1 tsp
Heavy whipping cream – 2 tbsp

For Blueberry coulis:
Butter – 1 tbsp
Blueberries – 5 cups/ 625 gms
Lemon juice – 1 tsp
Honey – 2 tbsp

For the whipped cream frosting:
Heavy whipping cream – 1/2 cup
Sugar – 1 tbsp
Vanilla extract – 1/2 tsp
Blueberry coulis – 1/2 tsp (optional)

For garnish:
Blueberry – as required
Red currant – as required

Instructions:

1. Scrape the cream filling from the Oreos, and keep the oreo filling aside(to be added in the cream cheese filling later).
2. Crumble the Oreos in a food processor. Then add 3 tbsp of butter and run the processor again to combine well. Alternatively, you can do it in the mixer grinder also.
3. Tightly pack this crumbled oreo mixture to the base and the sides of the mini cups you desire. (Look into the pictures and video below). Set them in the refrigerator for a minimum of 15 minutes.
4. Now add the softened cream cheese in a deep bowl, beat it with a hand mixer till it creams.
5. Then add sugar and beat again till it’s combined. Later add cream filling (which was scraped from oreos), vanilla extract, again mix it.
6. Finally, add heavy cream and beat it till you get soft peaks.
7. Take the mini jars from the refrigerator and layer with this cream cheese filling(at least 3/4th of the cup). Use a toothpick to clear the air pockets, and again refrigerate.
8. Meanwhile, prepare the coulis by adding butter to a thick bottomed pan, melt it, then add Blueberries.
9. Keep stirring continuously in medium flame and let it reduce it will take 10-15 minutes.
10. Once the berries have turned mushy in their own juice, use a masher and crush the berries.
11. Switch off the flame, and finally, add lemon juice and honey, stir it well. Let it cool.
12. Once cooled down blend the berries into a puree and strain them to discard the peels and seeds.
13. Now scoop this coulis onto the cream cheese filling in the mini cups. Tap and swirl them to even the layers.
14. Finally, prepare the whipped cream frosting by adding heavy cream or whipping cream in a bowl, add sugar and vanilla extract. Also add half tsp of coulis to the cream (this step is purely optional). Beat it well till you get stiff peaks.
15. Scoop the whipped cream into a piping bag, and add any nozzle of your choice, pipe it on the coulis.
16. Finally, garnish with your favourite berry topping, I used red currant to complement the cream frosting.
17. Mini cup Blueberry no-bake cheesecake is ready to serve. It’s best when you serve it chilled. You can serve it even after a week if kept in the refrigerator.

Notes:

• As I mentioned early, this dessert is so versatile and flexible, you can alter the base with graham crackers, any flavoured cookies, store-bought sponge cake, anything that can be crumbled.
• Similarly, topping can also be replaced with strawberry sauce, chocolate sauce, caramel sauce apple sauce, or even jams, I did it with Blueberry coulis.
• The optional step is whipped cream frosting. You can do it with store-bought whipped cream as well if you want to save time and effort. Or simply skip this step.
• It’s such a breezy dessert as there is absolutely no baking. So, there are zero chances for you to fail, no disastrous results as there are no tedious or laborious steps.
• You can prepare this individual dessert a day prior to your parties and store it in the refrigerator. It’s quite handy.
• You can adjust the measurements according to your requirements.

Now time for my Kitchen secrets…😉😍

I’m here to rescue you with your leftovers in the kitchen. I wonder if there’ll be any leftover dessert. I am confident you’ll not find any leftover cheesecake😋😋!!
If there is any leftover coulis, no worries. Just make pancakes and layer your pancakes with this coulis…you’ll end up with a delectable breakfast. Trust me it’ll dazzle your loved ones…😲😲🥰🥰.