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No Bake White Chocolate Blueberry Cheesecake

The answer to all your chocolate and blueberry cravings! Just 30 minutes to make and best of all no baking involved. Gluten-free option is provided, too.
Course Dessert
Cuisine American, English, Great Britain
Keyword blueberry sauce for cheesecake recipe, no bake blueberry cheesecake, no bake cheesecake with fresh berries, no bake white chocolate blueberry cheesecake, no bake white chocolate cheesecake
Prep Time 30 minutes
Chill 4 hours
Servings 12 slices
Author Manila Spoon


For the Gluten-free Crust

  • ¾ cup ground Almonds
  • ¾ cup finely shredded dried Coconut
  • 3 oz packet Pecans or Walnuts, crushed (roughly 3/4 cup)
  • 3 tbsp Sugar
  • 6 tbsp unsalted Butter, melted

For Regular Crust

  • 1 ½ cups shortbread Cookies, crushed
  • 3/4 cup crushed Pecans/Walnuts
  • 2 tbsp Sugar
  • 6 tbsp unsalted Butter, melted

For the Cheesecake

  • 14 oz good quality White Chocolate, broken into pieces (you may use up to 16 oz)
  • 3 tbsp unsalted Butter
  • 8 oz (2) packages Cream Cheese, softened at room temperature
  • ¼ cup caster or super-fine white Sugar
  • 6 fluid oz (3/4 cup) Heavy (Double) or whipping Cream
  • 1 tsp pure Vanilla Extract

For the Lemon Blueberry Topping

  • 1 pint plus 1/2 cup Blueberries, fresh or frozen
  • Zest of 1 lemon plus juice of 1/2 a lemon
  • 2 ½ tbsp Sugar or to taste


  1. To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a 9-inch springform pan using the smooth bottom of a glass. Refrigerate the crust while you are making the filling. For easier removal, line the springform pan with cut-up parchment paper before adding the crumbs.
  2. In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir occasionally until smooth. Let it cool for a couple of minutes afterward.

For the Cheesecake

  1. While the butter and chocolate are slowly melting, prepare the other ingredients. In a separate bowl or in the bowl of a stand mixer, mix together the softened cream cheese, heavy cream and sugar until it has a smooth consistency, roughly 3-4 minutes. Pour in the vanilla extract. Mix just until it’s fully blended in.
  2. Stir the cooled chocolate mixture into the cream mixture until smooth. Pour the mixture onto the prepared tin. Refrigerate until fully set. This can be made 2 days ahead. Before serving, drizzle some lemon blueberry sauce.

For the Lemon Blueberry Topping

  1. To make the lemon blueberry sauce, add all the ingredients in a small saucepan and simmer over medium heat for 5 minutes or until the fruit begins to break down slightly and the sauce has thickened to your liking. Leave to cool before spreading on cheesecake. Enjoy!

Recipe Notes

Tags: Cheesecake, No-Bake cheesecake, Blueberry, White Chocolate, Easy, Dessert, Sweets, American