Blueberry Cheesecake Dessert (Tray-Bake / No-Bake Style)

Biscuit base
✔ Thick creamy cheesecake layer
✔ Glossy blueberry topping
✔ Clean slices after chilling

Yield & Timing
Servings: 8–10 slices
Prep time: 25 minutes
Cook time: 10 minutes (topping only)
Chill time: 3–4 hours (best overnight)
INGREDIENTS
1️⃣ Biscuit Base
200 g digestive biscuits / graham crackers
100 g unsalted butter, melted

Nutrition (per slice – base only, approx):

Calories: ~120
Carbs: ~14 g
Fat: ~7 g
Protein: ~2 g
2️⃣ Cheesecake Layer
400 g cream cheese (room temperature)
¾ cup heavy whipping cream (cold)
½ cup powdered sugar (adjust to taste)
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp gelatin powder
¼ cup warm water (for blooming gelatin)

Nutrition (per slice – cheesecake layer):

Calories: ~210
Fat: ~16 g
Protein: ~5 g
Carbs: ~12 g
3️⃣ Blueberry Topping
2 cups blueberries (fresh or frozen)
⅓ cup sugar or honey
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water

Nutrition (per slice – topping):

Calories: ~60
Carbs: ~15 g
Sugar: ~12 g
Fat: 0 g
STEP-BY-STEP METHOD
Step 1: Prepare the Base
Crush biscuits finely (food processor or rolling pin).
Mix with melted butter until sand-like.
Press firmly into a glass tray or dish.
Refrigerate 15 minutes to set.
Step 2: Cheesecake Filling
Bloom gelatin in warm water for 5 minutes.
Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
Whip cream separately to soft peaks.
Gently melt gelatin (do not boil).
Mix gelatin into cream cheese mixture.
Fold in whipped cream gently.
Pour over chilled biscuit base and smooth top.
Chill 1 hour before adding topping.
Step 3: Blueberry Topping
Add blueberries, sugar, and lemon juice to a pan.
Cook on medium heat until berries burst.
Add cornstarch slurry; stir until thick and glossy.
Cool completely.
Spread evenly over cheesecake layer.
Step 4: Final Chill
Refrigerate 2–3 hours minimum (overnight recommended).
Slice using a warm knife for clean cuts.
FULL NUTRITION (Approx per slice)
Calories: ~390
Protein: ~7 g
Fat: ~23 g
Carbs: ~41 g
Sugar: ~24 g

(Values vary based on ingredients used)

Q & A SECTION
Q1: Is this baked or no-bake?

➡ This is a no-bake cheesecake. Only the topping is cooked.

Q2: Can I make it low sugar / diabetic-friendly?

✔ Yes. Replace sugar with stevia/erythritol and use sugar-free biscuits.

Q3: Can I make it high protein?

✔ Use:

High-protein cream cheese
Replace cream with thick Greek yogurt
Add 1 scoop vanilla protein powder
Q4: Can I skip gelatin?

✔ Yes, but texture will be softer.
✔ Use agar-agar (½ tsp) for vegetarian version.

Q5: How long does it last in fridge?

➡ Up to 4 days covered tightly.

Q6: Can I freeze it?

✔ Yes. Freeze without topping for best texture.
✔ Thaw overnight in fridge.

Q7: Can I change fruit topping?

✔ Absolutely — strawberry, raspberry, mango, or mixed berries work perfectly.

Q8: Why is my cheesecake not firm?

Common reasons:

Gelatin not activated properly
Cheesecake layer not chilled long enough
Cream not whipped to soft peaks
VARIATIONS
WW / Low-Cal: Light cream cheese + fat-free whipped topping
Keto: Almond-flour crust + sugar-free sweetener
Vegan: Vegan cream cheese + coconut cream + agar-agar