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Looking for an elegant, easy, and crowd-pleasing dessert? This cheesecake aux myrtilles sans cuisson (no-bake blueberry cheesecake) is the perfect treat for all seasons. Creamy, fruity, and delicately sweet, it’s an ideal dessert for beginners and seasoned bakers alike. With no oven required, this is your go-to recipe for hot summer days or last-minute dinner plans.

Inspired by French charm and American cheesecake traditions, this dessert stands out for its simplicity and versatility. The luscious blueberry topping adds freshness, while the creamy cheese layer and crunchy speculoos base make every bite unforgettable. If you’re new to no-bake treats, check out this guide to no-bake desserts to explore more possibilities and understand why they’ve become a kitchen staple.

One of the keys to achieving a smooth and fluffy texture lies in how you whip the cream. If you’ve ever struggled with making homemade chantilly, refer to this tutorial on how to whip cream perfectly. It’ll help you avoid common pitfalls and get that cloud-like texture every time.

Introduction to No-Bake Blueberry Cheesecake

Cheesecake sans cuisson is gaining popularity for good reason:

No oven needed
Quick preparation
Easy for beginners
Adaptable to endless flavor combinations

This blueberry version stands out thanks to its balance of sweet, tart, and creamy components. Whether served at brunch, afternoon tea, or after dinner, it’s sure to impress.

A Brief History of Cheesecake

Cheesecake dates back to Ancient Greece, but it found modern fame in New York. French adaptations like the cheesecake aux myrtilles marry creamy textures with local ingredients like speculoos biscuits and fresh berries, creating a delightful fusion of cultures.

Why Choose a No-Bake Cheesecake?

Here are just a few reasons why no-bake cheesecakes are a game-changer:

No risk of cracking or overbaking
Perfect for hot climates
Can be made ahead and frozen
Ideal for parties and gatherings

You also don’t need fancy equipment or expert skills to make one—just a few bowls, a whisk, and a chilled mold.

The Key Ingredients Explained

Each component of this dessert plays a specific role. Let’s break them down.

For the Base

230g of speculoos (or other crunchy biscuits)
4–5 tbsp unsalted melted butter

The butter binds the crushed biscuits, creating a crunchy and flavorful crust.

For the Cheesecake Filling

360g cream cheese (Philadelphia or St Môret)
100g powdered sugar
15ml fresh lemon juice
1 tsp vanilla extract
300g heavy cream (30% fat, whipped)

This layer is the star—smooth, rich, and slightly tangy. The lemon enhances the creaminess without overpowering it.

For the Blueberry Coulis

300g fresh or frozen blueberries
Juice of ½ lemon
3 tbsp sugar
1 sachet vanilla sugar
1 tsp cornstarch (maïzena)

This coulis brings a burst of natural sweetness and color. Blueberries are also packed with antioxidants—check out these health benefits of blueberries.

Step-by-Step Preparation Guide

Step 1: Make the Crust

Crush the speculoos into fine crumbs.
Mix in the melted butter.
Press the mixture into the base of a springform pan.
Chill for at least 30 minutes.

Step 2: Prepare the Filling

Beat the cream cheese, sugar, lemon juice, and vanilla until smooth.
In a separate bowl, whip the cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture.

Step 3: Assemble and Chill

Pour the filling onto the chilled crust.
Smooth the top with a spatula.
Refrigerate for at least 6 hours, ideally overnight.

Step 4: Make the Blueberry Coulis

Heat blueberries, sugar, lemon juice, and vanilla in a saucepan.
Cook until the fruit softens.
Mix cornstarch with a little water, then stir into the pan.
Cook until thick and glossy.
Let it cool before pouring over the cheesecake.

Creative Variations of the Recipe

Feel free to experiment with these tasty variations:

Mini cheesecakes in muffin cups
Replace myrtilles with raspberries, strawberries, or mango
Try Oreo or digestive biscuits instead of speculoos
Add chocolate chips or caramel drizzle

Tips for Success

Use full-fat cream cheese for the best texture
Whip cream separately before folding it in
Chill the cheesecake thoroughly
Use parchment paper at the bottom of the pan for easy removal

Common mistakes to avoid:

Overmixing the whipped cream
Using low-fat dairy products
Cutting the cheesecake before it’s fully set

Storage & Shelf Life

Store in the refrigerator for up to 5 days
Freeze in slices and thaw in the fridge overnight

Freezing tip: wrap individual slices in plastic wrap and store them in an airtight container.

Serving Suggestions

Garnish with fresh blueberries and mint leaves
Serve with iced tea, espresso, or dessert wine
Add a side of whipped cream or lemon zest

Presentation tip: drizzle coulis in a swirl pattern on the plate before adding the cheesecake slice.

FAQs

Can I make this recipe without cream cheese?
Yes, you can use mascarpone or fromage blanc, but the texture will be different.

Can I use frozen blueberries?
Absolutely! Just cook them slightly longer for the coulis.

How long does no-bake cheesecake last in the fridge?
Up to 5 days when properly covered.

Can I freeze cheesecake aux myrtilles?
Yes! Wrap tightly and freeze for up to 2 months.

How to make it without gelatin?
This recipe doesn’t use gelatin—whipped cream and chilling set it beautifully.

What biscuits can replace speculoos?
Try petit-beurre, digestives, or sablés bretons.

Conclusion and Final Notes

Whether you’re hosting a dinner or treating yourself, this cheesecake aux myrtilles sans cuisson is a fuss-free, elegant dessert. Its combination of creamy filling, crunchy base, and fruity coulis makes it a guaranteed crowd-pleaser.

Try it once, and it may just become your go-to recipe for every occasion. Don’t forget to customize it to suit your taste and share your creation on social media—tag your masterpiece and inspire others to bake with love!