No-Bake Blueberry Yogurt Cheesecake 免烤蓝莓优格芝士蛋糕
I’ve bought quite a lot of blueberries lately and still have some leftover sitting in my fridge for more than 3 days. As I wanted to finish off the blueberries quickly, I made them into a small healthy no-bake cheesecake. Just spend a few minutes to cook the blueberry puree and you’re already halfway through. Nothing is wasted in this recipe, as after I’ve extracted the blueberry liquid, I spread the remaining blueberry paste onto a slice of bread. Not only does this blueberry cheesecake look pretty but you’ll definitely enjoy this tangy sweet cool dessert in this exceptionally hot weather.
Don’t waste! Spread the blueberry paste onto a slice of bread 把挤干的蓝莓渣涂在面包上一起吃~就不会浪费了！
No-Bake Blueberry Yogurt Cheesecake
Ingredients
- Biscuit base
- 80 g digestive biscuit crumbs - crush biscuits by hand
- 40 g melted butter
Blueberry puree- 150 g fresh or frozen blueberries
- 75 g caster sugar
- 3/4 tbsp lemon juice or to taste
- 60 ml wate & 1/2tbsp - about 6g gelatin (for topping use)
Cream cheese filling- 250 g cream cheese - softened at room temperature
- 85 g icing sugar - sifted
- 200 g greek yogurt or natural yogurt
- 1 tsp vanilla extract
- 1 tbsp lemon juice or to taste
- 3 tbsp bluberry puree
- 12 g gelatin powder + 2 tbsp water - soaked for 2 mins
Instructions
- 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.
- Blueberry puree - Place blueberries and sugar into a small pot. Roughly mash blueberries with a rubber spatula or spoon. Add 3/4 tbsp lemon juice and bring to boil over medium heat, stir constantly.
- Reduce heat and simmer for 7-8 minutes. Press blueberries through a strainer to extract as much liquid as possible, set aside to cool.
- Cream cheese filling - Melt soaked gelatin under double boiler.
- 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.
- Topping - Combine the remaining blueberry puree (about 110g), lemon juice and 60ml water together in a small pot. Sprinkle 1/2 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.
Notes
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. 中文食谱在下面
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. 中文食谱在下面
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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免烤蓝莓优格芝士蛋糕
材料：
饼底 （1个6寸蛋糕活动底盘，旁边抹油，底部铺纸）
80克 全麦消化饼干，用手压碎
40克 融化牛油
*
- 把饼干料混合均匀，放入蛋糕盘内压实，放进冰箱，备用。
蓝莓酱
150克 新鲜或冷冻蓝莓
75克 细糖
3/4汤匙 柠檬汁 或适量
60毫升 水和1/2汤匙 （6克）鱼胶粉 （表层用）
*
- 将蓝莓和糖放入小锅里，稍微压烂蓝莓。加入3/4汤匙柠檬汁，以中小火把蓝莓煮烂，烹煮中要不停的搅拌。
- 转小火，继续煮约7-8分钟。放在过滤网挤出酱，备用。
芝士馅料
250克 奶油芝士，温室软化
85克 糖粉，过筛
200克 优格/酸奶
1茶匙 Vanilla 香精
1汤匙 柠檬汁或适量
3汤匙 蓝莓酱
12克 鱼胶粉+2汤匙水，浸泡2分钟
*
- 浸泡好的鱼胶粉隔水加热致完全融化。
- 将所有的芝士馅料和融化的鱼胶粉放入搅拌器中搅打致顺滑。然后倒入蛋糕盘内，置冰箱冷藏3个小时或隔夜。
- 上层 – 将剩下的蓝莓酱（约110克）, 柠檬汁和60毫升水一起放入小锅中。撒入1/2汤匙鱼胶粉，以中小火煮滚，烹煮中要不停的搅拌致鱼胶粉融化，待凉。然后慢慢倒在以凝固的芝士蛋糕上。再度置冰箱冷藏1个小时即可享用。
Hi Ann
This cake turned out great and lovely. We served the cake on the base of the springform pan with parchment paper still attached. Could you teach me how to transfer the cake from the base of baking pan to a cake board or plate?
Hi Ann
I found your method at the foot note of Banana Hazelnut Cheesecake post. Many thanks.
Hi Winnie, sorry for the late reply to your comment earlier. That Banana Hazelnut Cheesecake was posted 8 years and I had completely forgotten that I shared the tips of removing the cheesecake from the cake pan. Just updated the method in this post above.
Hi Ann
Thanks for your sharing.
Can I replace the same amount gelatine powder with agar agar powders.
For the topping can use agar agar powder not for the cheese filling.
Hi Ann, what if I’m going to use canned blueberries instead of the fresh/frozen ones? How do I make the blueberry puree? Thanks! 🙂
Hi Faye, You can’t get the freshness of the blueberries from the canned one and they are too sweet and expensive.
Can i replace yogurt with sour cream.?
Thanks.
Hi Jessy, yes you can use sour cream in this recipe 🙂
Hello Ann,
I used your cream filling recipe today for my mom’s birthday cake, she liked it so much, that asked me to definitely save your recipe 🙂 Thank you very much for sharing it!
Thank you Momo for trying this recipe 🙂 Happy belated birthday to you mom!
Hi Ann, what if I’m using a 9″ round pan? Do I just multiply all ingredients by 1.5? Thanks!
Hi Lee, Use a 8 inch round cake pan for triple recipes.
Hi Ann. May I know the height of ur 6″ round pan?
Hi Annie, It is a standard size for a removable cake pan – 3 inches.
Hi Ann I loved your blueberry yogurt cake. Looks so tempting. And the colour looks so sweet.
If i double the recipe, the gelatine powder for the cream cheese also need to double up to 24g?
Yes, everything double in this recipe.
Ann家的兰莓蛋糕, 颜色好看, 相信味道一定很赞!
Thank you Ann for sharing.
Yes. My 3 boxes of blueberries are lazing in the freezer.
Shall try to do it.
What a stunner, Ann! I love the simple yet chic decoration.
Dear Ann. Tq so much for this recipes. Just made it yesterday for Valentines!!! Was a hit at home. I only reduce the amount of sugar a little as we are not a fan of too sweet of a cake. Great blog!!!!
You're welcomed. Happy Valentine's Day!
Fresh blueberry cheesecake layer must taste divine.. 🙂
Hi Ann,
I just tried this recipe. Why the cream cheese filling got lots of small bubbles after i blend all the cream cheese ingredients? How to remove the bubbles?
Thanks.
Hi Jessy, Its only take a while to blend the filling, only a few seconds with a food processor. You can wait for a while for the bubbles to disappear.
Ann, you reminded me so long I never make cheesecake liao, I used to be cheesecake queen leh hahaha… your blueberry yogurt cheesecake looks so pretty and yummy, love the color too.
Love this elegant looking Blueberry Yogurt Cheesecake !
Hi Ann
This cake turned out great and lovely. We served the cake on the base of the springform pan with parchment paper still attached. Could you teach me how to transfer the cake from the base of baking pan to a cake board or plate?
Hi Ann
I found your method at the foot note of Banana Hazelnut Cheesecake post. Many thanks.
Hi Winnie, sorry for the late reply to your comment earlier. That Banana Hazelnut Cheesecake was posted 8 years and I had completely forgotten that I shared the tips of removing the cheesecake from the cake pan. Just updated the method in this post above.
Hi Ann, what if I’m using a 9″ round pan? Do I just multiply all ingredients by 1.5? Thanks!
Hi Lee, Use a 8 inch round cake pan for triple recipes.
Hi Ann, what if I’m going to use canned blueberries instead of the fresh/frozen ones? How do I make the blueberry puree? Thanks! 🙂
Hi Faye, You can’t get the freshness of the blueberries from the canned one and they are too sweet and expensive.
Hi Ann
Thanks for your sharing.
Can I replace the same amount gelatine powder with agar agar powders.
For the topping can use agar agar powder not for the cheese filling.
Hello Ann,
I used your cream filling recipe today for my mom’s birthday cake, she liked it so much, that asked me to definitely save your recipe 🙂 Thank you very much for sharing it!
Thank you Momo for trying this recipe 🙂 Happy belated birthday to you mom!
If i double the recipe, the gelatine powder for the cream cheese also need to double up to 24g?
Yes, everything double in this recipe.
Hi Ann. May I know the height of ur 6” round pan?
Hi Annie, It is a standard size for a removable cake pan – 3 inches.
Hi Ann,
I just tried this recipe. Why the cream cheese filling got lots of small bubbles after i blend all the cream cheese ingredients? How to remove the bubbles?
Thanks.
Hi Jessy, Its only take a while to blend the filling, only a few seconds with a food processor. You can wait for a while for the bubbles to disappear.
Can i replace yogurt with sour cream.?
Thanks.
Hi Jessy, yes you can use sour cream in this recipe 🙂
Thank you Ann for sharing.
Yes. My 3 boxes of blueberries are lazing in the freezer.
Shall try to do it.
Dear Ann. Tq so much for this recipes. Just made it yesterday for Valentines!!! Was a hit at home. I only reduce the amount of sugar a little as we are not a fan of too sweet of a cake. Great blog!!!!
You're welcomed. Happy Valentine's Day!
Ann家的兰莓蛋糕, 颜色好看, 相信味道一定很赞!
Ann, you reminded me so long I never make cheesecake liao, I used to be cheesecake queen leh hahaha… your blueberry yogurt cheesecake looks so pretty and yummy, love the color too.
Love this elegant looking Blueberry Yogurt Cheesecake !
Fresh blueberry cheesecake layer must taste divine.. 🙂
What a stunner, Ann! I love the simple yet chic decoration.
Hi Ann I loved your blueberry yogurt cake. Looks so tempting. And the colour looks so sweet.