Best No Bake Blueberry Cheesecake -VIDEO RECIPE

Indulge in the delightful goodness of the Best No Bake Blueberry Cheesecake!

This simple yet amazing ricotta cheesecake is made with gelatin and whole blueberry.

My easy-to-follow recipe will guide you through the process of creating this heavenly dessert without any hiccups.

Get ready to experience the perfect blend of rich blueberry flavor, sweet ricotta filling, and a chocolate crust!

This no-bake cheesecake is sure to become a favorite among your family and friends.

Best No Bake Blueberry Cheesecake

What makes this blueberry cheesecake recipe truly special is that it requires no baking.

The result is a velvety smooth texture that will leave you craving for more.

The secret lies in using high-quality ricotta.

This ensures that every bite of this delicacy is incredibly tender.

The sweet blueberry jelly complements the creamy flavor of the dessert beautifully.

It creates a symphony of flavors that will tantalize your taste buds.

Best No Bake Blueberry Cheesecake

This ricotta dessert is a true delight for all blueberry enthusiasts and cheesecake lovers.

The softness of the cheesecake provides a delightful contrast to the unique chocolate crust.

Each slice is filled with an unmatched ricotta filling and the rich taste of blueberry.

The blueberry jelly, with its whole berries, adds an extra burst of flavor that will leave you in pure bliss.

Best No Bake Blueberry Cheesecake

Prepare to be enchanted by the Best No Bake Blueberry Cheesecake!

This incredibly tender ricotta cheesecake sits atop a crispy cornflake crust, perfectly complemented by the blueberry jelly.

And the best part?

The chocolate crust can be made with just 2 ingredients: cornflakes and a touch of butter. It’s that simple!

So, treat yourself and your loved ones to this heavenly dessert.

Let the flavors dance on your tongue and indulge in pure pleasure.

Best No Bake Blueberry Cheesecake – VIDEO RECIPE

Best No Bake Blueberry Cheesecake

how to cook Best No Bake Blueberry Cheesecake?


Творожный смородиновый пирог 9

To start, grab a medium-sized bowl and toss in some crushed corn flakes, sugar, and melted butter. Give it a good mix until everything is well combined.

TIPS: If you’re wondering how to grind corn flakes, a trusty kitchen chopper is your best friend. However, if you don’t have one, fear not! Simply toss the flakes into a plastic bag and give them a good crush with a rolling pin. Voila!

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.


Творожный смородиновый пирог 8

Next, grab a 16 cm cake ring and cover the bottom with cling film. Place it on a flat plate. Now, spoon the corn mixture into the ring, making sure to spread it evenly and press it down firmly. Pop it in the refrigerator for about 30 minutes to set.

TIPS: Don’t panic if you don’t have a cake ring on hand. A springform pan of the same or larger diameter can work just as well. Get creative with your tools!


Творожный смородиновый пирог 7

Now, let’s move on to making the blueberry jelly. Grab a small bowl and add some gelatin to it. Pour in about 1/5 cup (50 g) of room temperature water and let it sit for 10-15 minutes to swell up.

TIPS: When it comes to gelatin, regular gelatin can easily be swapped out for instant gelatin. No need to soak it beforehand. Save yourself some time and hassle!


Творожный смородиновый пирог 6

In a large bowl, take about 1 2/5 containers (700 g) of blueberry and blend them until smooth using an immersion blender.

TIPS: Don’t own an immersion blender but still want to make a delicious blueberry puree? No problem! A food processor, chopper, or even a meat grinder can do the trick. The possibilities are endless!


Творожный смородиновый пирог 5

Once you have a smooth puree, transfer it to a saucepan. Add some sugar, lemon juice, and 1 cup (250 g) of water. Give it a good stir and then place the saucepan on the stove. Bring it to a boil and let it cook for 2-3 minutes.


Творожный смородиновый пирог 4

Once cooked, strain the mixture through a fine sieve. Set aside about 4/5 cup (200 g) of the resulting juice for blueberry jelly and 2/5 cup (100 g) for the ricotta filling.


Творожный смородиновый пирог 3

Take the 4/5 cup (200 g) of hot blueberry juice and pour it into a medium bowl. Add the gelatin that you previously soaked in water and give it a good mix. Let it cool slightly.


Best No Bake Blueberry Cheesecake

Now, let’s prepare the ricotta filling. Grab another small bowl and pour in the gelatin. Pour some milk over it and let it sit for 10-15 minutes to swell up.

TIPS: When it comes to gelatin, regular gelatin can easily be swapped out for instant gelatin. No need to soak it beforehand. Save yourself some time and hassle!


Best No Bake Blueberry Cheesecake

Put the softened butter in a big bowl and mix it with the sugar until it’s well combined.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.


Best No Bake Blueberry Cheesecake

Then, add the ricotta and yogurt to the mixture and blend it all together with a hand blender until it becomes a creamy mass.

TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!

TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!


Best No Bake Blueberry Cheesecake

Next, pour the gelatin that you dissolved in milk and 2/5 cup (100 g) of blueberry juice into the mixture of ricotta and yogurt. Give it a good stir.


Best No Bake Blueberry Cheesecake

Now, take the prepared ricotta filling and spread it evenly on top of the crust. Use a spatula to level the surface. Pop it in the fridge for about 3 hours to set.

TIPS: When it comes to distributing the filling over the crust, a pastry spatula is your secret weapon. It makes the task easier and more convenient. Say goodbye to uneven cheesecakes!


Best No Bake Blueberry Cheesecake

After that, take the remaining blueberry berries and place them on top of the chilled ricotta filling. Then, pour the blueberry jelly over it all.


Best No Bake Blueberry Cheesecake

Once it’s chilled and set, use a knife to loosen the edges of the cheesecake from the ring. Take off the cake ring.

TIPS: Removing your cheesecake from the cake ring can be a bit tricky. But fear not, I’ve got a pro tip for you. Run a knife along the edge of cheesecake, gently loosening it from the cake ring. Easy peasy!


Best No Bake Blueberry Cheesecake

To make it look even more delicious, decorate the finished cheesecake with some lemon zest.

TIPS: To zest a lemon, you have a few options. You can use a vegetable peeler, a special zester, or a small sharp knife.


Best No Bake Blueberry Cheesecake

Finally, cut Best No Bake Blueberry Cheesecake into equal pieces and serve it with a nice cup of tea. Enjoy your meal!

Best No Bake Blueberry Cheesecake


for the crust

  • Melted butter – 1/2 cup (120 g)
  • Sugar – 1 tbsp. (12 g)
  • Chopped chocolate corn flakes – 1 1/4 cup (100 g)

for the blueberry jelly

  • Gelatin – 3 tsp. (9 g)
  • Blueberry – 2 containers (1000 g)
  • Sugar – 1/4 cup (50 g)
  • Lemon juice – 1 tbsp. (15 g)
  • Water – 1 1/5 cup (300 g)

for the ricotta filling

  • Ricotta – 2 2/5 packs (600 g)
  • Greek yogurt – 3/5 cup (150 g)
  • Sugar – 3/4 cup (150 g)
  • Gelatin – 4 tsp. (12 g)
  • Softened butter – 3 tbsp. (42 g)
  • Milk – 1/5 cup (50 g)


  • Lemon zest

Cooking steps:


  1. In a medium bowl, add crushed corn flakes, sugar, melted butter, mix well.
  2. Cover the bottom of a 16 cm cake ring with cling film and place on a flat plate. Spoon the corn mixture into the bottom of the prepared ring, spread evenly and press down firmly. Place in the refrigerator for 30 minutes.

Blueberry jelly

  1. Pour gelatin into a small bowl. Add 1/5 cup (50 g) of water at room temperature, leave for 10-15 minutes to swell.
  2. Place 1 2/5 containers (700 g) of blueberry in a large bowl and puree with an immersion blender until smooth.
  3. Then, place blueberry puree in a saucepan, add sugar, pour in lemon juice and 1 cup (250 g) of water, stir. Place the saucepan on the fire and bring to a boil. Cook for 2-3 minutes.
  4. Strain the resulting mixture through a fine sieve. Leave 4/5 cup (200 g) of the resulting juice for the blueberry jelly and 2/5 cup (100 g) – for the ricotta filling.
  5. Pour 4/5 cup (200 g) of hot blueberry juice into a medium bowl, add gelatin, previously soaked in water, mix. Cool slightly.

Ricotta filling

  1. Into a small bowl pour gelatin. Add milk and leave for 10-15 minutes to swell.
  2. Place softened butter in a large bowl, add sugar, mix well. Add ricotta and yogurt and blend with an immersion blender until creamy.
  3. Pour gelatin dissolved in milk and 2/5 cup (100 g) of the reserved blueberry juice into the ricotta and yogurt mixture, stir.


  1. Spread the prepared ricotta filling on the crust evenly. Level the top with a spatula. Place in the refrigerator for 3 hours.
  2. Carefully spread the remaining blueberry berries on top of the ricotta filling and pour the resulting blueberry jelly. Place in the refrigerator for another 1 hour.
  3. Decorate the finished cheesecake with lemon zest.


  1. I’ve been making caheesecakes very often and for a long time, but your recipe turned out to be something special. Amazingly delicious! 👍 I recommend it to everyone.

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