Eggless No-bake Blueberry Cheesecake

If you have been looking for an eggless cheesecake recipe, you can heave a huge sigh of relief. Why? Simply b’cos your quest has just ended. Right here. Right now. What’s more, it’s a no-bake cheesecake to boot. This is something I put together sometime back. Every once in a while, I get into ‘recipe development mode’ and this is one of the recent successful experiments churned out from my bubbling lab. If you’re having someone over, this makes for a perfect make-ahead dessert. Assemble. Allow to set. Forget all about it, atleast until it’s time for dessert. Want to know the icing on the cake? It takes less than 30 minutes to put it all together. Now, isn’t that reason enough to make it asap as possible (no, that’s not a typo; that’s twice as fast as ‘asap’!!)

Eggless No-bake Blueberry Cheesecake

Preparation Time: Under 30 minutes
Setting Time: 2-3 hours
Yield: One 9-inch round cake

For the crust

  • Marie Biscuits/Crackers – 1 packet/roughly 20-22 biscuits
  • Butter – 1/2 cup, melted (measured and then melted)

For the Filling

  • Set curd – 800 ml, hung overnight in the refrigerator (I used 2 packs of Nestle set curd)
  • Whipping cream – 200 ml
  • Blueberry Crush/Blueberry sauce – 1/3 cup (refer note)
  • Icing Sugar – 1/4 cup
  • Blueberry Emulsion (optional) – 1 tsp (just to get that nice colour for the filling)
  • Gelatin – 2 tbsps
  • Water – 1/4 cup
  • Vanilla extract – 1 tsp

Note: 1) I used bottled blueberry crush. If using fresh blueberries, I would suggest making a sauce with the blueberries, a little ahead of time. Take a big handful of blueberries, 1/4 cup of water and 1/4 cup of sugar in a pan. Cook together on a medium flame till the berries burst and turn slightly mushy. They will come together as a nice saucy concoction after a few minutes. Remove from flame and set aside to cool.

2) Some people don’t like using gelatin. If you’re one of them, you could use china-grass/ agar-agar in place of gelatin. Personally I haven’t tried working with agar-agar yet. If you do, please come back and tell me how it turned out for you.


  • Put the biscuits in a ziplock bag and crush with a rolling-pin. This is where you can take out your frustration on that poor bag of biscuits. Beat them up all you like; they’re not going to complain.
  • Mix in the melted butter and press mixture onto the base of a greased 9-inch spring-form pan (I used my loose-bottomed 9-inch fluted pie-pan). I like my biscuit case to extend even to the sides of the pan. That way, it makes a perfect ‘casing’ for the filling.
  • Once you’ve pressed the mixture onto the pan, use the back of a spoon or a spatula and give the biscuit case a little coaxing in firm yet gentle motions so it sits in well.
  • Set aside in the freezer to set, about 15 minutes.
  • Sprinkle the gelatin on 1/4 cup water and leave in another bowl of hot water (not mentioned in ingredients) till it melts and becomes a clear liquid, about 5-6 minutes. Keep stirring the gelatin mixture every couple of minutes just to make sure it doesn’t get lumpy.
  • Meanwhile, whip the whipping cream till it forms medium peaks. Set aside.
  • Whip together the hung curd, blueberry crush/sauce, icing sugar, blueberry emulsion and vanilla till smooth.
  • Add the melted gelatin and process for a few seconds till incorporated.
  • Fold in the whipped cream gently, using a balloon whisk/spatula.
  • Pour over biscuit case and smooth the edges with the filling using a rubber spatula. (This will cover any small gaps in the biscuit case on the sides. Once the cheesecake has set, no one can see the deft patch-work).
  • Allow to set in the fridge for 2-3 hours until set or firm to touch. What I like to do is zap up the process. I stick it in the freezer for an hour and once the filling has set, I move the cheesecake to the fridge compartment so it is nice and fluffy when you dig in to it.
  • Decorate the top of the cheesecake the way you like or just cut into wedges and serve. If you have some of the blueberry sauce left, it wouldn’t hurt to pour some of that on your wedge before you dig in.

I made this cheesecake for a potluck party at Amma’s and I shot all the pictures at her place with whatever little time off from the chitty-chat I could manage. I couldn’t carry any props with me except for a sheet for the picture backgrounds, so please excuse the pretty ordinary pictures here. In fact, I had a hard time shooting these pictures thanks to the cute brat at Amma’s place. Her name’s Ginger and she’s a big foodie. She simply loves anything sweet, and the minute I set things up for my photo shoot, she got all curious and came to see what I was up to. She didn’t bother me much till I got out the cheesecake. Once the cake was out, she sat right at my feet, begging me for some. I finally had to barricade myself and the cake with chairs all around, to prevent her from giving the cheesecake a friendly pat with her paws!! There she is, with that signature ‘please give me some?’ look of her’s. Isn’t she adorable? She’s such a cuddly-wuddly-whoo-choo I tell you. I love the darling. 

So until next time, adios. I have some rave reviews coming up, so stay tuned!

28 responses to “Eggless No-bake Blueberry Cheesecake

  1. That looks gorgeous!! The icing is beautiful!!!

  2. Wow! That looks spectacular and so NEAT! Thanks for sharing this 🙂

  3. looks like a slice of heaven- I am inviting myself over for a taste of this decadent looking cake !!

  4. Not a fan of cheesecakes but I just had to comment–the pics are awesome and so is Ginger.I have two doggies at mom’s place too and I make sure I carry some baked goodies when I go home,should say they are my ardent fans[coz I am sure they won’t say otherwise;)]!!

  5. love this really looks awesome!

  6. Hi Madhuri, love this recipe. I assume you are using non-dairy whipping cream for this – can you tell me where I can buy this, the regular stores dont seem to have it. Thanks!

  7. Ordinary pictures you say? that last pic is so drooooling :-). Love the piping work on the top. Bookmarking it. 🙂


  8. Dont have words, stunning, wonderful and seriously irresistible cheesecake..

  9. looks really yummy 🙂
    am sitting in office drooling as it’s so close to lunch time…..

    The Variable, Crazy Over Desserts – Nachiketa
    Catch me on facebook @ Crazy Over Desserts

  10. Yummy!! And no eggs, perfect for my little sister that can not eat eggs at all!! Thanks for sharing!

  11. The first picture had me hooked! Delicious…

  12. wow, what a beautiful color of the cheesecake and love how you have topped it with whipped cream (decorated).

  13. hey, I liked your recipe. More since it doesn’t need the rarely available and really expensive cream cheese. The decoration is really professional. Thanks for sharing.

  14. Aww…Ginger is soooo adorable. And she has a pretty pretty name.

    Also adorable is your little 9 inch cheesecake pie here – not just adorable but pretty sexy with all that perfect piping done on top! Impeccable piping work there missy!

  15. I thought you placed a mirror there…but, later realized it was Ginger. Sigh! I almost looked like her after I saw those lovely pics and the recipe.

    I second Anu on the icing work. Purrrrrrfect!

  16. P.S – Love the new inky-pinky-ponky tone of CCN!

  17. Perfect icing. loved it. First time here. Glad to folloe you. Hope you will visit me too.
    Show and Tell
    <a href="; Event – LGSS_Paneer

  18. Loved the receipe – do you have to hang the curd if you are using a greek yogurt?

  19. Hi Madhuri
    I am Charishma…love ur space…amazing collection of recipes…me and my family are big fans of cheesecake…we always get our cheese cake from Ice and Spice…they have amazing blueberry cheesecake…I want to try this out…Iam from Bangalore too and would like to know what blueberry crush is and where do you get it in Bangalore?

  20. Wow, that’s a nice cake!! I’m crazy abt cakes all the time. This looks so tempting!! Lovely space with delicious recipes..


  21. Dear Madhuri

    Thanx a ton for this great recipe of urs of blue berry cheese cake.It was splendid as the guests i invited were vegetarian.It was mouth watering.

    10\10 I will rate this recipe.



  22. Dear Madhuri.

    Read about your blog in the India today supplement that I picked up just yesterday. Have been wanting to learn a totally vegetarian version of a cheesecake. I do make it with Gelatine { the non veg variety.}
    Tried making it with the veg gelatine but it never seems to set. Could you please clarify whether the gelatine you are using is Vegetarian one or not. In case we use China grass what is the quantity and procedure. Your feedback will be of great help.

    Thanks a ton

  23. Hi, yummy recipes
    Can u please help me out with any place around Jaynagar where I can buy baking supplies like whipping cream for the above recipe and off course blueberry crush too…..please, my daughter wants to bake for Christmas

    • Hi Latha,
      There is no place in Jayanagar where you would find whipping cream. The closest options are Metro Cash & Carry (Kanakapura Road), for which you need a membership card to enter, and Fathima’s on Hosur road, near Vellara Junction. Both these places stock on Rich’s whipping cream which comes in a 2 ltr tetra pack. If you’re willing to go the distance, you can go to General Food Additives in Sheshadripuram. This place has everything you will need with regards to baking and chocolate-making supplies. You can give Mr. Ramachandran my reference (I’m Madhuri). He will be more than happy to help you with your requirement.

  24. Please don’t forget

  25. I tried this receipe today…..oooo i loved it….wat fresh taste…i used agar agar….it dint effect the texture or taste….i wish i cud add pictures if it…

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