No-bake cheesecake with bilberries
A delicious cheesecake with bilberries – without baking, full of flavour of forest berries, which can be found both in the cream and in the glaze. The base of the cheesecake are biscuits mixed with butter and the mass consists of whipping cream, mascarpone cheese, white chocolate and bilberries. Despite the lack of gelatine, the mass is thick, creamy and has intense taste of bilberries. Preparing the no-bake bilberry cheesecake takes little time, you do not need work too hard on it. This bilberry cheesecake is delicious both as a dessert and as a sweet snack. I encourage you to try for the following recipe for no-bake cheesecake with bilberries and please enjoy.
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Ingredients for no-bake cheesecake with bilberries.
Biscuits base:
- 50 g melted butter
- 100 g butter biscuits
Bilberry-cheese mass:
- 150 g white chocolate
- 250 g mascarpone
- 250 ml whipping cream (30%)
- 200 g bilberries
- 50 g crystal sugar
- 10 g potato starch
- 20 g cold water
- 1 tablespoon of lemon juice
Bilberry glaze:
- 150 g bilberries
- 20 g crystal sugar
- 1 tablespoon of lemon juice
- 60 g cold water
- 10 g potato starch
How to make no-bake cheesecake with bilberries.
Put the butter biscuits in a food processor, add the melted butter and blend well. Next, transfer them to a baking tin lined with baking paper, spread evenly and press down with a glass, for example to make it even.
Place the forest bilberries in a pot, add the crystal sugar and lemon juice. Bring them to a boil and simmer for 5 minutes. Mix the cold water with the potato starch in a small bowl, then pour the liquid into the boiling berries. Simmer for 2 minutes, stirring frequently. Leave it to cool.
In a bowl, combine the white chocolate broken into pieces with 50 ml of whipping cream and microwave it for a minute, remove then stir until the chocolate melts. Leave it to cool. Pour the remaining whipping cream into a larger bowl and whip for a few seconds. Then, add the cold mascarpone cheese, cooled blueberries and cooled white chocolate. Using a hand mixer, whip until the whole thing becomes thick – but not for too long, so as not to overwhip the cream. Pour the cheese and bilberry mixture onto the biscuits arranged in a round-shaped tin, level and when ready, place in the fridge for an hour.
In the meantime, put the forest berries, crystal sugar and lemon juice in a pot. Cook on a low heat for 5 minutes. After that, add the water mixed with potato starch and, stirring frequently, cook on a low heat for 2 minutes. Cool it down. Pour the cold berry topping onto the cheesecake taken out of the fridge, smooth it out and put it back in the fridge for 2 hours.
Good to know when making no-bake cheesecake with bilberries.
You can use both fresh and frozen berries in this cheesecake.
I made the cheesecake in a 21-centimeter diameter cake tin.
You can crush the biscuits in a food processor or place them in a bag, close it and crush them using a pestle.
Do you like desserts with bilberries? If yes, try our recipe for Bilberry brioches.
