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Overhead view of no-bake white chocolate and blueberry cheesecake with a slice removed. The slice is on a plate above with a dessert fork beside it. Jar of blueberry jam to the side.
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📋 No-bake White Chocolate and Blueberry Cheesecake

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!
Course Dessert
Cuisine International
Prep Time 30 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Servings 8
Calories 672kcal
Author Neil

Equipment

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
Metric - US Customary

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.

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