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No-Bake Blueberry Cheesecake

Blueberry Cheesecake, made with Agar and Homemade cream cheese, is an easy yet very tricky recipe. This recipe comes with step-by-step photoss and guide to ensure that you nail it successfully at one go. 

Course Dessert
Cuisine American
Keyword Eggless No Bake Cheesecake Recipe, How to Make Blueberry Cheesecake
Prep Time 40 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 50 minutes
Servings 6
Author Samira

Ingredients

My 1 Cup measures 240 ml

  • 150 g Cottage Cheese
  • 75 g Hung Curd
  • 75 ml Heavy Cream
  • 1/2 Cup Powdered Sugar
  • 1 tsp Vanilla essence
  • 4 + 3 Tablespoon Blueberry Crush
  • 2 +1/4 tsp China grass powder
  • 8 (125 g) Digestive Biscuits
  • 60 g Melted Butter

Instructions

Base

  1. Crush digestive biscuits and mix butter in it. Mix it nicely. It should look like wet sand. You can crush biscuits in a food processor or using a rolling pin.
  2. Put this biscuit mix in a 6" loose-bottom cake tin and press it nicely from everywhere.
  3. Keep this in the refrigerator to set and now you work on your cheesecake filling.

Filling

  1. Take chilled heavy cream in a big bowl and whip it till it forms peaks. 

  2. Keep this in the refrigerator till you work on your cream cheese.
  3. Take cottage cheese, hung curd and powdered sugar in a blender and blend until completely smooth. It should not be grainy at all.
  4. Take this out in a big bowl and fold the whipped cream in it in 2 batches. Work using very light hands.
  5. Return this to refrigerator until you work on china grass.

  6. Take 3/4 cup water and mix Agar powder in it.

  7. Heat it on medium flame and give it at least 3 to 4 boils.
  8. Simultaneously, heat 4 tablespoon blueberry crush in a pan.

  9. Once the Agar mix has boiled nicely add it, through a sieve, to the warm blueberry crush. It is necessary to pass it through a sieve as it has microparticles which may ruin your cheesecake.

  10. Mix the two nicely and heat for 30 seconds or so. Switch off the flame.
  11. Wait for just 4 to 5 minutes, till it gets lukewarm and pour this liquid over cream cheese mix. Quickly and gently fold it so that everything incorporates well.
  12. Transfer this mix to the biscuit base. Tap gently and return to refrigerator.

Topping

  1. After about 10 minutes, dissolve 1/4 teaspoon of china grass powder in 1/4 cup water and give it 2-3 boils.
  2. Simultaneously, heat 2 to 3 tablespoon blueberry crush and mix in it boiled china grass solution, again passing through a sieve.
  3. Let it get lukewarm.
  4. Take out the cake tin and pour this mix over it.
  5. Return this to the refrigerator and forget about it at least for 8 hours. Overnight is better. That's it. Now you wait patiently. Your impatience may cost you an unset cheesecake.
  6. In the morning, push the bottom of the tin carefully, and your gorgeous looking Cheesecake is there for you.

Recipe Notes

  1. If you don't have a pan with a loose bottom, which means whose base can be removed like the one shown in the pic below then take a spring foam pan. Or you can lay cling film in the pan, cling film should be large enough to hang outside the pan so that once ready you can pick up the film and take the cake out.
  2.  In place of digestive biscuits, you can take Marie biscuits or some other biscuits. If the biscuits are not sweet then add little sugar to it.
  3. When working with china grass, mix in the warm state only. If you let it cool then it will solidify. In case it sets before putting it in the cream cheese mix then again reheat it and then use it.
  4. You may use store-bought cottage cheese and Greek yogurt also. 
  5. If so, then skip the first two steps.
  6.  You can put Blueberry crush as it is also, that is without adding china grass. But warm it slightly so that it sticks to the cream cheese mix.