Craving cake, but it’s too hot to turn on your oven? No problem here with this no-bake blueberry sour cream cheesecake! This creamy, delicious cake doesn’t need heat to become truly delicious. It tastes great, is refreshing, and is also easy to prepare. Read more about the recipe below.
How to Make No-Bake Blueberry Sour Cream Cheesecake
Oh, that cake craving. This insatiable appetite that sneaks up quietly in the afternoon, then demands something sweet in a loud voice, what are you waiting for? I love cake and love to bake, but in the summer, on some days, the mere thought of turning on the oven is too much. I’d rather eat ice cream or a cake that doesn’t require the oven.
They say necessity is the mother of innovation. Which is perhaps how to best describe our blueberry sour cream cheesecake recipe, which is delicious no matter the weather. It contains neither raw starch nor eggs and doesn’t need to be baked through. You might find yourself asking: But without the eggs, how does the egg keep its shape anyway? The answer is simple: white chocolate. This must first be melted and then mixed with the remaining ingredients. In the refrigerator, the cocoa butter will re-harden. So lo and behold, a firm cake you have without ever having to set it in the oven! Plus it’s so sweet too! Magic? Pretty much.
In addition to sour cream and white chocolate, you’ll also need the titual fresh blueberries for this blueberry sour cream cheesecake. When in season, they are extra juicy and delicious. Every supermarket currently has locally grown berries, meaning you’ll be eating the best of your region too! But, in a pinch, or in the colder seasons, frozen blueberries will do just sa well.
Once, you have the berries, you’ll want to set some aside form garnish. The majority will be cooked into a compote with a bit of sugar. Not only is the compote delicious, but you can use the compote to draw pretty, marbled lines through the cheesecake mixture.
We know four hours is a long time to wait, but trust that your patience will be rewarded. Your blueberry sour cream cheesecake will come out of the fridge looking both gorgeous and tasting unbelievably good. So, cut off a piece right away and enjoy the fruits, more specifically the blueberries, of your labor.
Still hungry for cake? No problem! Try our cheesecake muffins or enjoy a no-bake Lotus Biscoff cheesecake made with just six ingredients. Also, always a good choice: our blueberry meringue sheet cake.
Blueberry Sour Cream Cheesecake
Equipment
- 1 (10-in, diameter) springform pan
Ingredients
- 2 cups shortbread cookies
- ½ cup butter melted
- 1¼ cups white chocolate
- 1¾ cups sour cream
- 1 cup crème fraîche
- 2 tsp vanilla extract
- 2 cups fresh blueberries
- 1-2 tbsp sugar for the blueberry compote
Instructions
- Crush the cookies finely and mix them with melted butter.
- Press the mixture into a springform pan lined with parchment paper and chill the base.
- Melt the white chocolate over a double boiler and let it cool slightly.
- Mix the sour cream with crème fraîche and vanilla extract until smooth.
- Quickly stir the melted chocolate into the cream.
- In a saucepan, cook about half of the blueberries with some sugar briefly until a compote forms. Let it cool.
- Spread the cream over the cookie base and swirl in the blueberry compote with a spoon, creating a marble effect.
- Sprinkle the remaining fresh blueberries on top and chill the cake for at least 4 hours, preferably overnight.
- Garnish the cake with fresh blueberries before serving.