Easy! Blueberry Gradient Cheesecake (No-Bake)! Impress your guest with this fascinating No-Bake Blueberry Gradient Cheesecake that looks as good as it tastes! A perfect addition to your next get-together and your friends and family will surely love it!
I do love colorful cakes and desserts but I try my best to use natural colorings without using artificial colors. I made this a no-bake blueberry cheesecake with a pretty gradation using blueberries.
This is a fun cake to make and a delightful way to enjoy a no-bake cheesecake with juicy blueberries! I’m pretty happy with the result of my experiment as it came out beautifully with a natural gradation.
About Blueberry Gradient Cheesecake Recipe
In this post, I’ll show you how to make this Blueberry Gradient Cheesecake from scratch. The gradient technique is easier to achieve and just feel free to play with the order of the blue-purple hues.
This blueberry cheesecake has two components, a cookie crust, and a no-bake blueberry cheesecake. And then the cheesecake is finished with more fresh blueberries and whipped cream on top.
You can play around with this recipe and customizable to your liking then make your own version. For example, use cookies of your choice, or switch out the blueberries for something else like raspberries or strawberries.
How to Make a Gradient Cheesecake?
For making this no-bake blueberry gradient cheesecake, you’ll need to make a no-bake cheesecake batter and blueberry sauce. The shades of purple-blue were obtained by mixing the cheesecake batter and the blueberry sauce.
How to Make the Gradient Cheesecake Batter
Prepare 6 small bowls and then, working quickly, divide the cheesecake batter equally into 6 separate bowls. You can do this using a kitchen scale or just divide it using a large spoon. Add the blueberry sauce as follows, and then mix each bowl well with different spoons.
1st Bowl-no blueberry sauce
2nd Bowl-whisk in 1 teaspoon of blueberry sauce
3rd Bowl-whisk in 2 teaspoons of blueberry sauce
4th Bowl-whisk in 3 teaspoons of blueberry sauce
5th Bowl-whisk in 4 teaspoons of blueberry sauce
6th Bowl-whisk in 5 teaspoons of blueberry sauce
Each bowl should vary in color from one another. However, in the beginning, I wasn’t sure how many teaspoons of blueberry sauce to put in, so I just started by adding one teaspoon of blueberry sauce and then adjust the color as I want. So please feel free to adjust the colors as you like, as there is no strict rule, just have fun doing it.
How to assemble the cheesecake
Pour the darkest cheesecake mixture onto the center of the pan. Continue from darkest to lightest, slowly pouring each mixture into the center of the cake. The last is the white cheesecake mixture. You will see a circular pattern as you add each blueberry cheesecake mix.
Blueberry Cheesecake-The ingredients
For Cookie Crust
- Cookies: Graham crackers or digestive biscuits are most commonly used but feel free to use any type of cookies you like the most
- Melted Butter: Use unsalted butter
- Sugar: Add sugar for extra sweetness, if desired
For Cheesecake Batter
- Cream Cheese: Use any full-fat cream cheese, and make sure it’s softened at room temperature.
- Strained Yogurt: You can replace strained yogurt with cream cheese, Greek yogurt, or sour cream.
- Heavy cream: Use any full-fat heavy or whipping cream
- Sugar: Adjust the amount of sugar to your personal preference
- Gelatin Powder: You can substitute gelatin sheets for powder
- Milk: For dissolving gelatin
For Blueberry Sauce
- Blueberry Jam-Used blueberry jam. You can also use a blueberry sauce made with fresh or frozen blueberries
- Hot Water-If you use jam, you will need hot water for making the sauce.
For Decoration
- Blueberries-If you can find fresh blueberries, that’s great, if they’re not in season where you are, then frozen cherries are ok.
- Whipped Cream-for serving
Blueberry Cheesecake-The Pan
Use a bottomless cake ring, spring-form pan, or removable bottom pan (loose bottom pan) for easy removal later. If using a bottomless cake ring, do not forget to put the cake board at the bottom.
How to Make the Blueberry Sauce?
You can make the blueberry sauce either with fresh (or frozen) blueberries or blueberry jam. I tried both and both are equally good.
With Blueberry Jam-Using jam is easier because you can just mix the jam in hot water to make the sauce.
With fresh or frozen blueberries-Add the blueberries, sugar, and some water as needed into the pan of a large saucepan and mix to combine. Place on medium heat and cook until the mixture boils and then cook for about 5 minutes frequently stirring. Take off the heat and let it cool to room temperature. Strain the mixture with a fine sieve to get the sauce.
Blueberry Cheesecake-Storage
This cheesecake is at its best the day it is made or you can also make it one day ahead. This cheesecake can be stored in an airtight container for up to three days. Make sure to keep the cake refrigerated as it will start to melt if you leave the cake at room temperature for too long.
Tips for Making the Blueberry Cheesecake
- All your ingredients must be full-fat to make a firm cheesecake.
- Bring the cream cheese and yogurt to room temperature before beginning. If the cream cheese is cold, it will be difficult to beat the cream cheese until it is smooth and creamy.
- Make sure to chill the cookie crust for at least 30 minutes before filling it.
- For a solid no-bake cheesecake with beautifully neat slices, refrigerate it until fully set for about 6 hours or preferably overnight.
- Don’t place the no-bake cheesecake in the freezer to set up it. It will melt as it defrosts losing its fluffy sliceable consistency.
- You can use a hairdryer to heat the pan quickly on the outside before lifting it from the cake to get the sides as smooth as possible.
MORE DELICIOUS CHEESECAKE RECIPES
I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…
NoBake Blueberry Gradient Cheesecake
Step-by-Step Recipe
Prep Time: 30 mins
Chilling Time: 6 hours to overnight
Equipment
18 cm bottomless cake ring, a spring-form pan, or a removable bottom pan
Ingredients
For Blueberry Sauce
- 100 g blueberry jam (see notes)
- 4 tbsp hot water
For Cookie Crust
- 150 g cookies of your choice
- 60 g unsalted butter, melted
For Cheesecake Batter
- 5 g gelatin powder
- 50 ml milk
- 200 g cream cheese, softened
- 80 g caster sugar, divided
- 100 g strained yogurt
- 1 tablespoon lemon juice
- 200 ml heavy cream
To Serve
- Blueberries, fresh or frozen, as needed
- Whipped cream, as needed
Instructions
Make the Blueberry Sauce
Mix the blueberry jam with hot water.
Strain through a fine sieve to get the clear liquid.
Make the Cookie Crust
Use a bottomless cake ring, a spring-form pan, or a removable bottom pan (loose bottom pan) for easy removal later. If using a bottomless cake ring, do not forget to put the cake board at the bottom.
Add the cookies and sugar (if using) to the bowl of a food processor and pulse until you reach fine crumbs. Add the melted butter and pulse to coat the crumbs. Or put the cookies in a zip lock bag and crush them with a rolling pin and mix crumbs with butter.
Pour the mixture into the pan and use the back of a spoon or flat-based cup to firmly press the crumbs into the bottom of the pan. Place in the fridge to chill and set while preparing the filling.
Make the Cheesecake Batter
You can make strained yogurt from plain yogurt simply by straining to remove excess water. You need to do this in advance before you start to make the cake.
Place the cold milk in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Heat gently in the microwave for about 15 seconds and stir until dissolved and clear.
Meanwhile, place the cream cheese, yogurt, lemon juice, and sugar (40g) in a large bowl and beat until smooth and creamy. Make sure there are no lumps. Scrape down the bowl as needed.
Place the heavy cream and sugar in a clean bowl and then whip to soft peaks. Make sure the cream and the bowl are thoroughly chilled, so it will easily whip to soft peaks.
Gently whisk in the whipped cream and prepared gelatin into the cream cheese mixture until smooth.
Make the Gradient Cheesecake Batter
Prepare 6 small bowls. Working quickly, divide the cheesecake batter equally in 6 bowls and add the blueberry sauce as follows, and then mix to combine. Each bowl should vary in color from one another, feel free to adjust the color by adding more blueberry sauce.
1st Bowl-no blueberry sauce
2nd Bowl-whisk in 1 teaspoon of blueberry sauce
3rd Bowl-whisk in 2 teaspoons of blueberry sauce
4th Bowl-whisk in 3 teaspoons of blueberry sauce
5th Bowl-whisk in 4 teaspoons of blueberry sauce
6th Bowl-whisk in 5 teaspoons of blueberry sauce
Assemble the Cheesecake
To assemble the cheesecake, slowly pour the contents of bowl 6 into the center of the pan. Once the batter has spread repeat with the remaining bowls in 5, 4, 3, 2, 1 order. If your bowls have sat out too long, and aren’t liquidy, microwave for 20 seconds (600w) before pouring.
Last, pour the plain white mix.
Chill the Cheesecake
Cover the top of the pan tightly with plastic wrap and chill for at least 6 hours or overnight in the fridge before serving. Make sure the wrap doesn’t touch the cake or it will damage the pattern.
Serve & Enjoy!
Carefully remove the wrap and the pan. To make sure the cake cuts into beautiful slices, heat your knife with hot water and then dry it with a clean towel before making each cut.
NoBAKE Blueberry Gradient Cheesecake RECIPe
Easy! No-Bake Blueberry Gradient Cheesecake
Equipment
- 18 cm bottomless cakering, a spring-form pan, or a removable bottom pan
Ingredients
For Blueberry Sauce
- 100 g blueberry jam see notes
- 4 tbsp hot water
For Cookie Crust
- 150 g cookies of your choice
- 60 g unsalted butter melted
For Cheesecake Batter
- 5 g gelatin powder
- 50 ml milk
- 200 g cream cheese softened
- 80 g caster sugar divided
- 100 g strained yogurt
- 1 tbsp lemon juice
- 200 ml heavy cream
To Serve
- Blueberries fresh or frozen, as needed
- Whipped cream as needed
Instructions
Make the Blueberry Sauce
- Mix the blueberry jam with hot water.
- Strain through a fine sieve to get the clear liquid.
Make the Cookie Crust
- Use a bottomless cake ring, a spring-form pan, or a removable bottom pan (loose bottom pan) for easy removal later. If using a bottomless cake ring, do not forget to put the cake board at the bottom.
- Add the cookies and sugar (if using) to the bowl of a food processor and pulse until you reach fine crumbs. Add the melted butter and pulse to coat the crumbs. Or put the cookies in a zip lock bag and crush them with a rolling pin and mix crumbs with butter.
- Pour the mixture into the pan and use the back of a spoon or flat-based cup to firmly press the crumbs into the bottom of the pan. Place in the fridge to chill and set while preparing the filling.
Make the Cheesecake Batter
- You can make strained yogurt from plain yogurt simply by straining to remove excess water. You need to do this in advance before you start to make the cake.
- Place the cold milk in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Heat gently in the microwave for about 15 seconds and stir until dissolved and clear.
- Meanwhile, place the cream cheese, yogurt, lemon juice, and sugar (40g) in a large bowl and beat until smooth and creamy. Make sure there are no lumps. Scrape down the bowl as needed.
- Place the heavy cream and sugar in a clean bowl and then whip to soft peaks. Make sure the cream and the bowl are thoroughly chilled, so it will easily whip to soft peaks.
- Gently whisk in the whipped cream and prepared gelatin into the cream cheese mixture until smooth.
Make the Gradient Cheesecake Batter
- Prepare 6 small bowls. Working quickly, divide the cheesecake batter equally in 6 bowls and add the blueberry sauce as follows, and then mix to combine. Each bowl should vary in color from one another, feel free to adjust the color by adding more blueberry sauce.
- 1st Bowl-no blueberry sauce, 2nd Bowl-whisk in 1 teaspoon of blueberry sauce, 3rd Bowl-whisk in 2 teaspoons of blueberry sauce, 4th Bowl-whisk in 3 teaspoons of blueberry sauce, 5th Bowl-whisk in 4 teaspoons of blueberry sauce, 6th Bowl-whisk in 5 teaspoons of blueberry sauce
Assemble the Cheesecake
- To assemble the cheesecake, slowly pour the contents of bowl 6 into the center of the pan. Once the batter has spread repeat with the remaining bowls in 5, 4, 3, 2, 1 order. Last, pour the plain white mix. If your bowls have sat out too long, and aren’t liquidy, microwave for 20 seconds (600w) before pouring.
Chill the Cheesecake
- Cover the top of the pan tightly with plastic wrap and chill for at least 6 hours or overnight in the fridge before serving. Make sure the wrap doesn’t touch the cake or it will damage the pattern.
Serve & Enjoy!
- Carefully remove the wrap and the pan. To make sure the cake cuts into beautiful slices, heat your knife with hot water and then dry it with a clean towel before making each cut.
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