I’m always excited when it’s finally blueberry season. The ones from the store, the Canadian blueberries, can never give such a beautiful color to a dessert like the wild blueberries do. With wild blueberries, every dessert is a work of art. I decided to incorporate them into a cheesecake with which you don´t have to turn on the oven. No-bake Blueberry Cheesecake Bars are simple, easy to make and full of mascarpone, whipped cream and wild blueberries. You can also make them in a round pan, using the same amount, as this square baking pan is one of the smaller ones. The cheesecake consists classically of butter cookies and one cheesecake “batter”. I divided this into two halves, one layer, the white one, is classic cheesecake, while I added blueberries and a bit more gelatin to the other to make it hold well, as it is more liquid. I created the right ombré effect by adding a jelly layer of blueberries. The cheesecake is fresh, summery, just the right amount of creamy, and, of course, full of sweet blueberries. A work of art for your eyes and taste buds.
- Crust:
- 50 g melted butter
- 150 g crushed butter cookies
- Cheesecake:
- White layer:
- 250 g heavy cream (33%)
- 500 g mascarpone
- 70 g icing sugar
- 2 tablespoon water
- 8 g gelatin powder
- Blueberry layer:
- +
- 180 g blueberries
- 3 tablespoon water
- 12 g gelatin powder
- Jelly layer:
- 300 g blueberries
- 80 ml water
- 15 g gelatin powder
- 3 tablespoon water
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Crust:
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Mix crushed cookies with melted butter. Add the mixture to the bottom of a baking pan. Spread and press down the mixture over the bottom of the pan using a spoon. Put the baking pan in a refrigerator.
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Cheesecake:
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Whip heavy cream using a mixer..
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Add mascarpone and icing sugar, mix well.
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Prepare gelatin as directed - sprinkle gelatin into 2 tablespoons water. Heat until the gelatin dissolves, then stir in a few tablespoons of the batter. Pour the gelatin mixture into the rest of the batter, stir well.
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Divide batter into two halves. Set one half aside. The second half – a white cheesecake layer – pour over the crust and put it in the refrigerator to get firm. Meanwhile, prepare a blueberry cheesecake layer.
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Blueberry cheesecake layer:
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Blend the blueberries with an immersion blender into a puree.
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Pour them in the first half of cheesecake batter, stir well. (Add more icing sugar, if needed).
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Pour the blueberry cheesecake layer over the white cheesecake layer and put the pan on the refrigerator to get firm.
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Jelly layer:
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Blend the blueberries with an immersion blender into a puree.
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Add water.
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Prepare gelatin as directed - sprinkle gelatin into 3 tablespoons water. Heat until the gelatin dissolves, then stir in a few tablespoons of blended blueberries with water. Pour the gelatin mixture into the rest of the mixture, stir well.
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Pour the jelly layer over the blueberry cheesecake layer.
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Put the pan in the refrigerator again to get firm for a couple hours..
- Baking pan – 21 cm
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