No-bake white chocolate and blueberry cheesecake is a rich and creamy yet simple to make holiday dessert just bursting with flavour. Perfect for Christmas, Thanksgiving or any festive gathering!
Folks if you’re looking for an indulgent, elegant but easy to make holiday dessert then you’re going to love my no-bake white chocolate and blueberry cheesecake recipe!
You guys love my white chocolate and raspberry cheesecake so this is quite similar to that recipe and just as simple to make too.
As usual let me start off with the disclaimer.
If you’re here for the first time and wondering why there’s a cheesecake on a healthier recipe blog, it’s because we do the 80/20 rule for eating here!
Right, now that that’s over with let’s get on with this amazing no bake white chocolate blueberry cheesecake.
The inspiration for making this recipe came when I was watching one of my favourite YouTube travel bloggers, Trek Trendy.
I was watching the video where he travels 72hrs from New York to San Francisco by Amtrak Sleeper Train.
In that video he had a white chocolate blueberry cheesecake.
As I was drooling over that cheesecake, I knew I had to have some and so I set-to the task of creating my own version.
Creating the cheesecake was certainly easier and cheaper that having to take the trip.
Although I would have loved the trip and maybe might get round to doing it one day!
This blueberry white chocolate cheesecake is firstly made up of a delicious crunchy biscuit base.
Then, the biscuit base is covered in a fabulous, luscious cream and white chocolate filling stuffed with fresh blueberries.
Lastly the white chocolate blueberry stuffed cheesecake is topped with a blueberry jam covering then covered in more blueberries.
For the cheesecake topping I just use a good quality jar of blueberry jam. That means this delicious dessert is nice and easy to make, with simple ingredients.
However, it is perfectly possible to make your own blueberry topping.
Just like in my no-bake blueberry cheesecake recipe, I’ve included those instructions below.
There’s no need to add any additional sugar or sweetener to the creamy cheesecake filling as I think you’ll find the white chocolate sweetens it enough.
Whilst the simple blueberry jam covering pairs perfectly on top with the additional fresh blueberries.
Also, as this is an easy no-bake white chocolate and blueberry cheesecake. There’s no baking involved.
With regards to timing, you can easily make this cheesecake on the day you want to serve it.
It’ll take you just 30 minutes to make then I would recommend a minimum of 4 hours chilling in the fridge.
Alternatively, you could make this the day before and have it chilling in the fridge just removing it about 5 minutes before you want to serve it and adding the topping.
I’ve served this at dinner parties where it has gone down extremely well. Being asked after to provide the recipe!
This white chocolate blueberry cheesecake recipe is one to “wow” your guests at whatever occasion you choose to serve it!
I guarantee this will soon become one of your go-to favourite desserts.
And if you enjoyed this, then why not check out my list of other popular cheesecake recipes below?
Jump to:
Ingredients
- Digestive Biscuits
- Unsalted Butter
- White Chocolate
- Double Cream / Heavy Cream
- Cream Cheese
- Vanilla Extract
- Blueberries
- Blueberry Jam
See recipe card for quantities.
Step By Step Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this easy no-bake white chocolate blueberry cheesecake:
Cheesecake Base
Step 1
Grease the bottom and sides of a 20cm loose bottomed cake tin and line the bottom with greaseproof paper.
Step 2
Blitz the biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
Step 3
Melt the butter in a saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all the melted butter.
Step 4
Press the biscuits into the bottom of the cake tin. Ensure the bottom is covered evenly. Then place the tin into the fridge for a minimum of 20 minutes to 1 hour.
To Make The Filling
Step 1
- Melt the white chocolate in a bowl over some freshly boiled water. Allow to cool a little.
Step 2
- Either using a hand whisk or in a stand mixer beat the cream, cream cheese, and vanilla extract together until stiffened.
Step 3
- Stir in the melted chocolate and ½ of the blueberries.
Step 4
- Once the biscuit base is solid spoon the cheesecake mixture on top. Smooth out. Place the cheesecake into the fridge to chill for at least 4 hours.
Cheesecake Topping
Step 1
- Before serving, remove from fridge for 5 minutes and carefully lift the cheesecake out and remove the greaseproof paper.
Step 2
- Top with some blueberry jam and serve with the remaining blueberries.
How To Make Homemade Blueberry Jam Topping
- In a saucepan add 380g fresh blueberries, 75g granulated sugar, 1 tablespoon plain (all purpose) flour, 1 teaspoon lemon juice and 80 ml cold water.
- Simmer on a low heat for 5 – 10 minutes stirring occassionally until thickened. You may have to add more water or flour to get it to the desired consistency.
- Remove from the heat and allow to cool. Place it in the fridge until it’s required.
Substitutions
- Digestive Biscuits – U.S. readers use Graham Crackers instead.
- Unsalted Butter
- White Chocolate – Use only a good quality white chocolate. Not baking white chocolate. I buy bars of chocolate and break them into chunks.
- Double Cream / Heavy Cream / Heavy Whipping Cream
- Cream Cheese – I use full fat to save time. See FAQ’s if you want to use lower calorie ingredients.
- Vanilla Extract
- Blueberries
- Blueberry Jam
Equipment
For This White Chocolate Blueberry Cheesecake You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
This is the KitchenAid Stand Mixer I use. This KitchenAid heavy duty mixer is reliable, durable and efficient.
If you buy a KitchenAid stand mixer it’s likely it will last you for life. Mine has so far!
This is the deep round cake tin with loose base that I use in the making of this cheesecake and many of my other cheesecakes too.
It’s easy to push the base up slowly keeping the shape of the cheesecake with this cake tin. When you’re removing it prior to serving.
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FAQ’s
Can I Use Low Fat Ingredients In This Cheesecake?
Yes you can. Many of my other cheesecake recipes often use low fat ingredients. But the cheesecake takes longer to set. So for ease and to save time I’m using full fat ingredients here.
Do I Need A Stand Mixer To Make This Cheesecake?
No. A stand mixer would take the effort out of making this cheesecake but you can make it in a large mixing bowl with a whisk.
What’s The Best Way To Store This Cheesecake?
Store your cheesecake in the fridge for up to 3 days in an airtight container.
Can I Freeze This Cheesecake?
Yes, you can freeze this cheesecake. Any left-over slices (if there are any!) can be easily put into individual airtight containers in your freezer and frozen. Not only does that mean you’ll have a supply of this lovely blueberry white chocolate cheesecake for future, but that removes the temptation of eating the whole lot in one sitting! Freeze before you add the blueberry jam and blueberry topping though. Otherwise you will get a watery topping.
How Do I Defrost This Cheesecake?
To defrost your frozen white chocolate blueberry cheesecake, remove the container from your freezer to the fridge the day before you want to eat it.
How Many Calories Are In This White Chocolate Blueberry Cheesecake?
There are 672 calories per slice of this cheesecake.
What To Serve With This Cheesecake?
To be honest this cheesecake is best served on its own, but you could serve it with some plain ice cream if you wanted to.
Can I Use Other Berries Instead?
Yes. If you cannot get blueberries then substitute with fresh blackberries and their associated jam.
Other Popular Cheesecake Recipes You Might Also Like
No-bake Tia Maria cheesecake. This boozy, rich and creamy cheesecake with caramel glaze topping is perfect for all holiday occasions. It’s easy to make too!
No-bake black cherry chocolate cheesecake is a deliciously decadent but easy to make cheesecake recipe. This is the ideal holiday dessert!
This easy no-bake caramel cheesecake recipe is delicious. Smooth and creamy it’s a great recipe for entertaining or indeed any occasion!
No bake chocolate orange cheesecake. Smooth and luxurious. Delicious and indulgent. But remarkably simple to make. Perfect for Christmas or dinner parties!
📋 No-bake White Chocolate and Blueberry Cheesecake Recipe
No-bake white chocolate and blueberry cheesecake is a rich and creamy yet simple to make holiday dessert just bursting with flavour. Perfect for Christmas, Thanksgiving or any festive gathering!
Servings: 8
Calories: 672kcal
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Ingredients
- 180 g digestive biscuits graham crackers
- 80 g unsalted butter
- 300 g white chocolate bars broken up into chunks
- 300 ml double cream U.S. whipping/heavy cream
- 300 g soft cream cheese
- 1 tablespoon vanilla extract
- 300 g blueberries
- 3 Tbsp. Blueberry Jam
Instructions
To Make the Biscuit Base:
-
Grease the bottom and sides of a 20cm loose bottomed cake tin and line the bottom with greaseproof paper.
-
Blitz the digestive biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
-
Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all the melted butter.
-
Press the biscuits into the bottom of the greased cake tin, ensuring all the bottom is covered evenly, then place the tin into the fridge for a minimum of 20 minutes to 1 hour.
To Make the Filling:
-
Place the white chocolate chunks in a bowl over some freshly boiled water and stir the white chocolate chunks until completely melted. Allow to cool a little.
-
Either using a hand whisk or in a stand mixer beat the cream, cream cheese, and vanilla extract together until stiffened.
-
Stir in the melted chocolate and ½ of the blueberries.
-
Once the biscuit base is solid, spoon the entire cheesecake mixture on top. Smooth out.
-
Place the cheesecake into the fridge to chill for at least 4 hours. If you can make this the day before and chill overnight, then even better.
Cheesecake Topping:
-
Before serving, remove from fridge for 5 minutes and carefully lift the cheesecake out and remove the greaseproof paper.
-
Top with some blueberry jam* and serve with the remaining blueberries.
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Notes
*Warm the jam a little in a small saucepan to make it easier to spread over the top of the cheesecake.
Nutrition
Calories: 672kcal | Carbohydrates: 52g | Protein: 7g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 281mg | Potassium: 269mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1340IU | Vitamin C: 5mg | Calcium: 159mg | Iron: 1mg
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Nutrition Facts
📋 No-bake White Chocolate and Blueberry Cheesecake
Amount Per Serving
Calories 672
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 29g181%
Trans Fat 0.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 110mg37%
Sodium 281mg12%
Potassium 269mg8%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 37g41%
Protein 7g14%
Vitamin A 1340IU27%
Vitamin C 5mg6%
Calcium 159mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Rate The Recipe
If you’ve made this no-bake white chocolate and blueberry cheesecake recipe, or any other recipes on Neil’s Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
