My no bake blueberry cheesecake has a crumbly crust in contrast to the tangy, light, mousse-like blueberry filling, layered with lightly sweetened whipped cream, blueberry jam, and fresh blueberries. This post is sponsored by CA Grown. All opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible.
It seems like yesterday when spring arrived with the elderflowers and lilacs blooming in my garden. And now we are one week away from summer. A lot of things have happened in the past couple months but one of the highlights of my year so far is a Temecula agriculture tour hosted by CA Grown that I had a chance to participate in.
For the tour, we got to visit Fairfield Farms, an organic family run farm specializing in avocados and blueberries. Their farm is located in Pauma Valley, San Diego County. Going behind the scene at Fairfield Farms gave me a newfound appreciation for the incredibly hard work that our farmers put in to get great tasting produce to us.
Spencer Reed and his family grow 400 acres of avocados, citrus, and blueberries. He took us through the avocado groves and blueberry fields, stopping at different points during the tour to share their farming philosophies. They take pride in using the most sustainable and ethical farming practices to organically grow their fruits. The farm utilizes onsite solar to combat greenhouse gas emissions and reduces the use of fossil fuel. With the onsite reservoir and computerized crop management system, Spencer can monitor soil moisture, water flow, and weather conditions to optimize each watering event.
Their team of pickers harvest fruits during the optimal time so the fruits taste the best. Some of us got to experience what it’s like to be a blueberry picker and it was quite a challenge. Packing also happens on site with the highest of standards in quality control, packaging, cold storage and shipping. Overall Spencer is able to reduce the carbon footprint while allowing the best fruits to go to market.
Inspired by my trip to Fairfield Farms, I’m excited to partner with CA Grown to share a delectable no bake blueberry cheesecake. There is no need to spend summer with the oven on when you can just whip up everything effortlessly. Every bite of the cheesecake is an explosion of flavors and textures. The crust has a wonderful crumbly texture in contrast to the tangy, light, mousse-like blueberry filling, layered with lightly sweetened whipped cream, blueberry jam, and fresh blueberries. This no bake blueberry cheesecake makes a delightful summer dessert for your al fresco gathering or dinner party.
Ingredient Notes
- Blueberries: I used fresh blueberries for this recipe but feel free to use frozen blueberries. Use blueberries that are just ripe because they have the perfect amount of acidity and tannins to give the cheesecake a more complex flavor.
- Almonds: almonds lend a wonderful texture to the crust. If you are allergic to almonds, substitute with walnuts or hazelnuts.
- Dates: my favorite dates are California grown Medjool dates. Medjool dates have a naturally sweet, maple-syrup like flavor. I used dates to replace sugar in the crust entirely.
- Coconut: the recipe requires sliced coconut in the crust and coconut oil to bind everything together.
- Yogurt: use plain Greek yogurt or labneh for this recipe which brings a lot of tang to the cheese cake.
How to Make the Crust
The crust for the no baked blueberry cheesecake requires only 4 ingredients: almonds, dates, coconut slices, and coconut oil. Everything is blended in a food processor. Use a measuring cup to help you press the ingredients into the pan.
How Long to Freeze the Crust
The crust comes together in a matter of minutes and goes in the freezer for 15 minutes to firm up.
How to Make the Filling
The filling is a mixture of Greek yogurt, mascarpone cheese, heavy cream, fresh blueberries, and honey. Everything gets blended in a high speed blender until homogeneous.
I love how the color of the filling turned out. If you don't use a high speed blender, make sure to strain the filling so you get the creamiest texture.
How Long to Freeze the Cheesecake
Remove the prepared base from the freezer and pour in the filling. Smooth the top with an offset spatula. Cover with foil and return the cheesecake to the freezer for a minimum of 4 hours to set.
How to Make the Blueberry Jam
Making blueberry jam from scratch is a great way to preserve the taste of these sweet blueberries. My jam recipe uses just three ingredients: blueberries, sugar, and balsamic vinegar. I added balsamic vinegar to give it a bit of tang. Since blueberries have a high amount of pectin, it will thicken on its own. Combine all the ingredients in a small saucepan and bring it to a boil. Lower the heat to medium-low and let it simmer for 15 minutes. Once all the blueberries burst, use a immersion blender and process until the jam becomes smooth. You can leave it chunky if you prefer that consistency. Transfer the jam to a lidded container until ready to use.
How to Assemble the Cheesecake
The no bake blueberry cheesecake needs to be set but not completely frozen before serving. Let the cheesecake sit at room temperature for 30-35 minutes. Once the cheesecake is ready, top it with whipped cream, blueberry jam, and fresh blueberries. A knife should slice through easily.
Make Ahead and Storage
This cheesecake can be made 2 days ahead. Store any leftovers in the fridge up to 3 days.
For no bake dessert inspiration:
- No bake strawberry creme fraiche cheesecake
- Vegan strawberry coconut cheesecake
- No bake berry yogurt tart
- Orange blossom panna cotta with figs and honeycomb
No Bake Blueberry Cheesecake
Equipment
- Food processor
- High speed blender
- 9-inch springform pan
Ingredients
Crust
- 11/2 cups sliced almonds
- ½ cup sliced, unsweeted coconut
- ½ cup pitted Medjool dates, about 6 large dates
- ¼ cup coconut oil
Cheesecake Filling
- 2 cups Greek yogurt
- 1 cup mascarpone
- 1 cup heavy cream
- ½ cup honey
- 1 ½ cups fresh blueberries
Blueberry Jam
- 2 cups blueberries
- ½ cup sugar
- 3 tablespoons balsamic vinegar
Whipped Cream
- 1 cup heavy cream
- ¼ cup confectioner's sugar
For Serving
- 1 cup fresh blueberries (larger ones halved)
Instructions
Cheesecake
- In a food processor, combine almonds, dates, sliced coconut, and coconut oil. Process until a crumbly mixture forms, scraping down the side as needed.
- Transfer the mixture to a lined 9-inch springform pan, pressing onto the sides and bottom. Use a measuring cup to help you pack the crust tightly.
- Place the pan in the freezer for 15 minutes.
- In a high speed blender, add yogurt, mascarpone, heavy cream, honey, and fresh blueberries. Process for 2 minutes until smooth.
- Remove prepared base from the freezer and pour in the filling. Smooth the top with an offset spatula. Cover with foil and freeze for a minimum of 4 hours to set.
- To make the blueberry jam, combine blueberries, sugar, and balsamic vinegar in a small saucepan and bring to a boil.
- Lower the heat to medium-low and let it simmer for 15 minutes. All the blueberries should burst by this time. Use an immersion blender and process until the jam is smooth (leave it chunky if you prefer). Set aside to cool.
Cheesecake Assembly
- Half an hour before serving, remove the cheesecake and let it sit at room temperature. (Alternatively let it thaw in the fridge overnight.)
- In a stand mixer with the whisk attachment, combine heavy cream and sugar in a bowl and whisk until stiff peaks form.
- When ready to serve, spread the whipped cream on top. Spoon the blueberry jam over the whipped cream. Top with fresh blueberries. Slice and serve immediately.
Notes
- Save the extra jam in a lidded container and refrigerate for up to 2 weeks. Use it on toast, bagel, yogurt, or ice cream.
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