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No-bake Blueberry Cheesecake

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Oatmeal, lemon and blueberry crust

  • 2 cups (500 mL) sweet oatmeal cookies
  • 1 1/5 tablespoons (22.5 ml) butter, melted
  • 1 tablespoon (15 mL) blueberries, powdered
  • 1 teaspoon (15 ml) lemon zest


  • 10 gelatin sheets or 2 tablespoons (30 ml) powdered gelatin
  • 1 cup (250 mL) milk, hot
  • 1 cup (250 mL) mascarpone cheese, softened
  • 1/2 cup (225 g) sugar
  • 1 1/2 cups (375 mL) heavy cream, whipped
  • 1/4 cup (65 mL) frozen blueberries


For the crust : 

In a laarge bowl, combine all the ingredients for the crust, until the texture resembles wet sand.

Press mixture into bottom of 6-inch springform pan, pressing down with back of mug or spoon.

For the mousse : 

With the gelatin leaves:

Soak them in colld water until softened, about 5 minutes. Then remove the excess water and stir in hot milk until the gelatin dissolves.


With gelatin powder:

Sprinkle the powder over hot milk. Cook the milk-gelatin mixture in a double boiler until dissolved.

Then pour the hot milk-gelatin mixture over the mascarpone cheese.

Stir in the sugar, then stir in the whipped cream.

Using a blender, grind the frozen blueberries to form a powder.

Stir in the water tto make a thick paste.

Divide the mousse mixture between 4 bowls. Stir the blueberry paste into 3 of the bowls, making 3 different shades of purple.

Pour the white foam in the center of the mold. Continue with each shade of purple mousse, going from lightest to darkest. (Optional: draw patterns in the cake using a wooden skewer.)

Refrigerate for at least 4 hours before serving.

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