No-Bake Blueberry Cheesecake Recipe – Easy Malaysian Dessert

For the Biscuit Base

• 85g (3 ounces) digestive biscuits (Marie biscuits work too)
• 3 tablespoons butter, melted

Blueberry Layer

• 1 cup frozen blueberries
• 3 tablespoons sugar
• 2 teaspoons lemon juice
• ⅔ teaspoon gelatin powder

Cheesecake Filling

• 225g (8 ounces) cream cheese, softened
• ½ cup plain yogurt
• ½ cup whipping cream
• 3 tablespoons sugar
• 2 tablespoons lemon juice
• 1 tablespoon gelatin powder

Mixing bowls

7-inch springform pan

Measuring cups/spoons

Microwave

Refrigerator

1. Prepare the Base

1. Crush biscuits finely (place in bag and roll with rolling pin)
2. Mix with melted butter until resembles wet sand
3. Press firmly into lined pan (use glass to compact evenly)
4. Chill in fridge while preparing filling

2. Make Blueberry Sauce

1. Combine frozen blueberries, sugar and lemon juice in bowl
2. Microwave 2 minutes until berries burst and release juices
3. Stir in ⅔ tsp gelatin until fully dissolved
4. Set aside to cool slightly (about 10 minutes)

3. Prepare Cheesecake Filling

1. Beat cream cheese until smooth (no lumps)
2. Add yogurt, half the cream, sugar and lemon juice
3. Heat remaining cream, dissolve 1 tbsp gelatin in it
4. Combine with cheese mixture until uniform

4. Layer and Set

1. Divide filling into 3 bowls
2. Mix one with all berries, one with half sauce
3. Pour dark purple layer first, then swirled, then plain
4. Use knife to create marble effect between layers
5. Chill 2-3 hours until fully set

Ingredient Tips

• Use full-fat cream cheese for richest texture
• Greek yogurt makes tangier, thicker filling
• Fresh lemon juice brightens flavors better than bottled
• Gelatin must be fully dissolved to set properly

Technique Tips

• Press base firmly to prevent crumbling when sliced
• Let blueberry sauce cool slightly before adding to filling
• Wipe knife between layers for clean marble effect
• Chill at least 3 hours for clean slices

Serving Suggestions

• Garnish with mint leaves for color contrast
• Drizzle extra blueberry sauce on plates
• Serve with vanilla ice cream for decadence
• Pair with sparkling wine for special occasions

Mixed Berry Cheesecake

Replace blueberries with mix of strawberries, raspberries and blackberries. Reduce sugar slightly as berries may be sweeter.

Mango Cheesecake

Use mango puree instead of blueberries. Add pinch of cardamom for Malaysian twist. Top with fresh mango cubes.

Chocolate Base Version

Add 2 tbsp cocoa powder to biscuit base. Layer chocolate ganache with plain cheesecake filling for stunning contrast.

Can I make this without gelatin?

Yes! Substitute with agar-agar using 1:1 ratio, but note the texture will be slightly firmer. Vegetarians can use 1 tbsp cornstarch mixed with 2 tbsp water as thickener.

How long does it keep?

Stored properly in fridge, it lasts 3-4 days. The biscuit base may soften after day 2. For longer storage, freeze up to 1 month (thaw overnight in fridge before serving).

Can I use fresh blueberries?

Absolutely! Use 1¼ cups fresh berries. Simmer with sugar and lemon juice until juices release (about 5 minutes) before adding gelatin.