No-Bake Blueberry Yogurt Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • Biscuit base
  • 80g digestive biscuit crumbs (crush biscuits by hand)
  • 40g melted butter
  • Blueberry puree
  • 150g fresh or frozen blueberries
  • 75g caster sugar
  • ¾ tbsp lemon juice or to taste
  • 60ml wate & ½tbsp (about 6g) gelatin (for topping use)
  • Cream cheese filling
  • 250g cream cheese, softened at room temperature
  • 85g icing sugar, sifted
  • 200g greek yogurt or natural yogurt
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice or to taste
  • 3 tbsp bluberry puree
  • 12g gelatin powder + 2 tbsp water, soaked for 2 mins
  1. Biscuit base - Grease the sides of a 6 inch removable cake pan and line the bottom with parchment paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use.
  2. Blueberry puree - Place blueberries and sugar into a small pot. Roughly mash blueberries with a rubber spatula or spoon. Add ¾ tbsp lemon juice and bring to boil over medium heat, stir constantly.
  3. Reduce heat and simmer for 7-8 minutes. Press blueberries through a strainer to extract as much liquid as possible, set aside to cool.
  4. Cream cheese filling - Melt soaked gelatin under double boiler.
  5. Place all the cream cheese filling ingredients together with melted gelatin in the food processor and blend until smooth. Pour cream cheese filling into the prepared cake pan and place it in the refrigerator to set for at least 3 hours or overnight.
  6. Topping - Combine the remaining blueberry puree (about 110g), lemon juice and 60ml water together in a small pot. Sprinkle ½ tbsp gelatin powder over it and bring to boil at medium low heat. Stir constantly until gelatin melted and set aside to cool. Then gently pour over cold cheesecake. Chill the cake for another hour before serving.
To remove cheesecake from the cake pan, draw the parchment paper sizes slightly larger than the cake pan. This way you will be able to remove the base easier by gently sliding a cake server underneath and gently lift up the cheesecake - not high up - (but must do it quickly) onto a serving plate.
OR use a easier method but must do it gently
Scrape the sides of the cheesecake with a hot knife and remove the pan ring. Cover the cheesecake with cling wrap and a cake board on top then upside down the cake and gently remove the cake pan base and turn it back with the help of another cake board.

Recipe by Anncoo Journal at