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💜Easy No-Bake White Chocolate Blueberry Cheesecake with Coulis

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They say experimenting is fruitful so long as you don’t have preconceived ideas about the results. Personally, I think it’s fruitful as long as it ends with a cheesecake that makes me want to weep with joy. 

Slice of creamy white chocolate cheesecake topped with glossy blueberry compote
This recipe didn’t take a lot of soul-searching; it’s a sweet, tart, and creamy masterpiece that feels like a black-tie event for your taste buds—even if you're currently wearing pajamas.

Meet the Dream Team

Butter that doesn’t hold back, biscuits that crumble under pressure, and blueberries bringing the sass. White chocolate melts like it’s in love, mascarpone keeps things luxuriously smooth, and double cream never does anything by halves.

Overhead view of white chocolate blueberry cheesecake ingredients

Laying the Foundation

Every great cheesecake starts from the ground up. Digestive biscuits are crushed into fine crumbs, mixed with melted butter and a spoonful of demerara sugar, then pressed firmly into the tin until compact and even.

Hand pressing crushed digestive biscuit crumbs into a springform cake tin

The Great Creamy Spread-Off

The cheesecake filling—silky, glossy, and unapologetically rich—is gently coaxed onto the chilled biscuit base and spread with an offset spatula until smooth.

Creamy no-bake cheesecake filling being smoothed with an offset spatula

The Art of the Blitz

This is where the magic happens. Half the blueberries take a quick spin with a dusting of icing sugar, transforming into a deep-purple, glossy liquid.

💜 No-Bake Blueberry White Chocolate Cheesecake

A velvety white chocolate masterpiece crowned with glossy, burst blueberries.

  • Prep: 30 min
  • Chill: 6+ hours
  • Serves: 8

Ingredients

For the biscuit base:

  • 150g digestive biscuits
  • 60g butter (melted)
  • 1 tbsp demerara sugar

For the filling:

  • 200g white chocolate
  • 250g full-fat Mascarpone
  • 300ml double cream
  • 1 tsp vanilla extract

For the topping:

  • 500g fresh blueberries (divided)
  • 1 tbsp icing sugar
  • 1 tbsp caster sugar

Instructions

  1. The Base: Crush biscuits, mix with melted butter and demerara sugar. Press into an 8-inch lined tin; chill for 1 hour.
  2. The Chocolate: Melt white chocolate gently; let cool for 10 minutes.
  3. The Filling: Stir mascarpone, cream, and vanilla until smooth. Fold in cooled chocolate.
  4. The Set: Spoon over the base and refrigerate for 6+ hours (preferably overnight).
  5. The Topping: Blitz 250g berries with icing sugar, sieve, and pour over. Scatter remaining berries before serving.

This cheesecake is earthy, sweet, and utterly comforting. Enjoy your masterpiece!

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