Blueberry Cheesecake in 30 minutes (no-bake)

Sweet And Simple

Here at JewelPie, we always look for the simplest and fuss-free way of doing things. It is hard to believe how little time and tools are needed to create a fresh, homemade cheesecake.

.Blueberry Cheesecake in 30 minutes (no-bake)

This no-bake berry cheesecake need only about 30 minutes to prepare. You don’t a cake mixer or an oven. Best of all, it is absolutely delicious. If you don’t trust us, trust Nigella Lawson (Recipe adapted here)

Blueberry Cheesecake in 30 minutes (no-bake)

> Digestive biscuit x 125 g/ about 9 pieces
> Butter x 75 g
> Cream cheese x 300 g
> Icing sugar x 60 g/ 1/2 cup
> Vanilla extract x 1 teaspoon
> Lemon juice x 1/2 teaspoon / about half a lemon
> Double cream x 250 ml
> Blueberry jam (we use St.Dalfour Wild Blueberry)

> Whisk
> 20 cm cake pan

> Measuring cups/spoons

Blueberry Cheesecake in 30 minutes (no-bake)


The whole idea of this cake is that no eggs are needed- so you don’t have to bake it. All we are going to do is: 1) create a base using biscuits 2) top with cheese filling and 3) spread jam over it. That’s it!


Blueberry Cheesecake in 30 minutes (no-bake)

Crush the biscuits into crumbs. Then add into softened butter. Pressed the mixture into a 20cm springform tin and refrigerate.


Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
Lightly whip the double cream, and then fold it into the cream cheese mixture. Refrigerate overnight.


When you are ready to serve the cheesecake, unmould it and spread the berries over the top. That’s it!

Blueberry Cheesecake in 30 minutes (no-bake)

Isn’t it a piece of cake? (pun intended). Blueberry Cheesecake in 30 minutes (no-bake)

Do you have any other simple but stunning recipe to share? We are excited to try more new simple recipes!

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41 Responses to “Blueberry Cheesecake in 30 minutes (no-bake)”

  1. sue
    March 25, 2013 at 9:21 pm #

    i love it.i will try to make it coming morning.thanks ya.

  2. Sara
    March 25, 2013 at 10:24 pm #

    You’re welcome! Show us photo at our Facebook at If you have any simple recipes, let us know so we can try :)

  3. Arisa
    June 5, 2013 at 12:56 am #

    Wow! I should really try this one day since my house doesn’t have an oven XD
    Thanks for sharing!

  4. Sara
    June 6, 2013 at 7:35 am #

    Hi Arisa!

    You’re welcome. When you have, show us!

  5. febe borromeo
    July 18, 2013 at 7:48 pm #

    thanks for this simple but wonderful recipe…ill try this. …i have been searching for a no bake blueberry cheese cake…

  6. Sara
    July 20, 2013 at 9:50 am #

    You’re welcome. Please do and let us know how it turns out!

  7. Ria Brillante
    July 21, 2013 at 7:24 pm #

    How many hours should I leave it on the fridge? I can’t wait to taste it. :) Thanks for the recipe! :)

  8. Sara
    July 22, 2013 at 3:47 pm #

    Hi, according to Nigella, you have to put it in the fridge for 3 hours. But we normally have it in the fridge overnight. Show us a photo if you have one!

  9. Vanezsha
    July 23, 2013 at 1:02 am #

    I tried this recipe. Its in the fridge. I can’t wait to taste it! Thanks :)!

  10. Jessica ong
    July 27, 2013 at 9:37 pm #

    Hi Sara, no need to add gelatin ?

  11. Sara
    July 27, 2013 at 10:57 pm #


  12. Valerie
    August 19, 2013 at 8:01 pm #

    I tried out the recipe and it turned out great! It was delicious and everyone loved it. Thank you for the good recipe sweetie!

  13. Sara
    August 21, 2013 at 10:48 am #

    Glad to hear, Valerie!

  14. Mark Greg
    August 23, 2013 at 3:54 pm #

    HI Miss Sara! is it ok if will not use double cream and lemon juice in making the blueberry cheesecake? because i think we dont have that in here in our place or any alternative if you have any, it would be of great help. thanks

  15. fida
    August 26, 2013 at 12:30 pm #

    Hi, is it same whipping cream n double cream?

  16. Sara
    August 28, 2013 at 11:37 pm #

    It’s different. Heavy cream/ double cream is ok.

  17. Sara
    August 28, 2013 at 11:38 pm #

    Cream is necessary and whipping is not good enough. Heavy cream is fine. I believe omitting the juice is okay.

  18. Joanne
    October 9, 2013 at 2:48 pm #

    What can I substitute with heavy cream?

  19. Sara
    October 11, 2013 at 1:58 pm #

    For this particular recipe, we don’t think there is a substitute (but we could be wrong)

  20. Cristina Interiano
    November 13, 2013 at 1:20 am #

    Sara! youre such a chef! wow!

  21. anonymous
    November 25, 2013 at 1:33 pm #

    heavy cream is unbeaten whipping cream?

  22. Sara
    November 29, 2013 at 7:02 am #

    They are essentially the same thing, but heavy cream contains more fat. But for this recipe, I don’t think its possible to replace heavy cream with whipping cream.

  23. Nani Ahmad
    December 30, 2013 at 5:29 pm #

    Hi Sara, I love it! the cheesecake taste amazing and very simple!

  24. Aisa
    January 25, 2014 at 7:30 pm #

    I’ll try this one on my husband’s birthday! I hope it does’t taste too sweet with a half cup of icing sugar? :)

  25. Sara
    January 29, 2014 at 12:49 pm #

    Go light with the jam topping and it should be fine :)

  26. Sue Tay
    March 21, 2014 at 10:07 pm #

    This recipe looks great! I’m trying it out, a trial run is in the fridge to chill now. Do i need to have it covered when in the fridge? I’ll post pictures on Facebook later on =)

  27. Sara
    March 24, 2014 at 4:29 pm #

    Hey Sue, Yes, you do have to cover it. Saw the photos. So pretty!

  28. Kayla
    April 2, 2014 at 7:33 pm #

    Hi Sara,

    I was wondering is it ok if I uses a spoon to mix the cheese filling instead on a electronic whisk? because I don’t have one. :(

  29. Sue
    April 3, 2014 at 6:51 am #

    Thats exactly what i did – i used a spoon or a butter knife on my trial run mini cheesecake and it worked out well.

    Then i bought a whisk because i thought it would be easier when i had to make two full sized cakes but it turns out using a butter knife or spoon was much easier.

    Stuck to the butter knife in my third time with the cake =) Love it!

  30. Kayla
    April 5, 2014 at 9:58 pm #

    thanks. :)

  31. Loojy
    April 20, 2014 at 11:37 pm #

    I love how easy and fast it is to make the cheesecake. I tried making it today, meanwhile it’s in the fridge. Hope it turns out as good as yours !

  32. Sara
    April 22, 2014 at 12:42 pm #

    It’s so easy, I’m sure you will!

  33. schistomiasis
    September 20, 2014 at 10:55 pm #

    hi! 1 liter of whip cream and 900g of cream cheese? is it right to mix?

    September 28, 2014 at 6:23 pm #

    Thank you very much Sara..right texture n taste..comparable to the last cheesecake I loved at Peninsula Hotel in Hong Kong. First attempt and turned out perfect. Taste even better after two days in the fridge..yummy!!

  35. kate
    October 7, 2014 at 8:42 pm #

    hi sarah! im planning to try it for my officemate’s birthday! she is requesting a blueberry cheesecake. is it ok to use all purpose cream as a substitute. can i have it on a fridge before using to thickened, would it work?

  36. Damayanti
    November 8, 2014 at 1:03 pm #

    Hi sara, I made this cake last night for my husband’s bday today, it’s his favorite, but it’s not setting… I don’t know where I’ve gone wrong, tried to follow ur recipe to the t… Can anything be done to salvage the situation so that the bday party is not spoilt… Please help… I’m desperate…

    November 8, 2014 at 2:48 pm #

    Leave it in the freezer for about 45mins before removing the springform. Apply wild blueberry jam while its hard. Then place it in the fridge for a out half hour before serving or let it sit outside for about 10mins before serving.

  38. Sara
    November 12, 2014 at 6:29 pm #

    Have you tried Jerene’s suggestion? Hope it works for you!

  39. ghrace
    January 21, 2015 at 2:39 pm #

    you said 30 min cake, but refrigerate the filling overnight?


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