No Bake Blueberry Cheesecake
A no-bake blueberry cheesecake with a browned butter pretzel crust, cream cheese filling, and glossy blueberry topping.
Equipment
- Large bowl
- Small saucepan
- Rubber spatula
- 9-inch pie pan
- 1/3 cup measure
- Stand mixer with paddle attachment
- Stand mixer whisk attachment
- Small bowl
Ingredients
Crust
- 175g / 1 1/2 cups finely ground pretzels
- 50g / 1/4 cup granulated sugar
- 170g / 12 tablespoons unsalted butter
Filling
- 450g / 1 pound cream cheese at room temperature
- 100g / 1/2 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon vanilla paste or extract
- 240ml / 1 cup heavy cream cold
Topping
- 490g / 3 1/2 cups blueberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- mint or basil leaves if desired
Instructions
Crust
- To make the crust: Combine the pretzels and sugar in a large bowl. Melt the butter in a small saucepan set over medium heat. Cook the butter while scraping the bottom and sides of the pan occasionally with a rubber spatula. The butter will foam, then the solids will turn deep golden brown and smell nutty.
- Once the butter has browned pour it over the pretzels in the bowl then stir to combine. Let the mixture cool for a minute or two then pour it into a 9-inch pie pan.
- Carefully press it evenly on the bottom and up the sides of the pan, a 1/3 cup measure is a great tool for this. Set the pan in the freezer while you prepare the filling.
Filling
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese and sugar on low speed until combined. Turn the mixer up to medium and beat until smooth and fluffy, about 3 minutes. Scrape the bottom and sides of the bowl occasionally to ensure even mixing.
- Add the vanilla and lemon and stir to combine.
- Switch to the whisk attachment and with the mixer on low, add the heavy cream. Turn the mixer up to medium high and whip until the mixture comes to stiff peaks, about 3 minutes.
- Spoon the filling into the chilled crust and smooth the top. Refrigerate for about 8 hours or overnight.
Topping
- To make the topping: When you are ready to serve the cheesecake put 280g/2 cups of the blueberries in a large bowl and set aside. Combine 140g/1 cup of the blueberries, 2 tablespoons of water, and 1 tablespoon sugar in a saucepan over medium heat. Cover the pan and cook until the blueberries have burst and released their juices, about 2 minutes.
- In a small bowl stir the cornstarch with 1 tablespoon of water, slowly pour it into the blueberry mixture in the pan while stirring constantly. Bring the mixture to a simmer, stirring constantly for 45 seconds, until thick and glossy.
- Pour the mixture over the blueberries in the bowl and stir to combine. Pour the blueberries over the chilled cheesecake and scatter the remaining 70g/ 1/2 cup blueberries over the top. Sprinkle mint or basil over the top and let the pie sit for a few minutes before slicing. Store leftovers in the fridge for a few days.