Mini No Bake Cheesecakes with Blueberries
No bake cheesecakes are essentially considered mousse cakes, because they are commonly stabilized with gelatin. In this version, I am also adding blueberry puree into the batter, to give it a more interesting flavor, and also add a raw cookie dough as a base.
If you’ve ever made raw cookie dough, you probable know that it is one of the most delicious treats that you just can’t stop eating. Nothing to worry though, as it doesn’t include raw eggs, and the flour is pre-baked so it is totally safe to consume.
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Mini No Bake Cheesecakes with Blueberries:
Equipment: 2 Baking rings, 8cm in diameter x 2 or 2.5cm tall, lined with acetate 6cm tall, placed on top of a tray.
Recipe: Makes 2 mini cakes.
Blueberry Puree:
| Ingredient | Amount (g / units) |
| Blueberries (Fresh or Frozen) | 100g |
| White Granulated Sugar | 33g |
| Lemon Juice | 7g |
Raw Cookie Dough Base:
| Ingredient | Amount (g / units) |
| All Purpose Flour | 80g |
| Dutch Processed Cocoa Powder | 1/8 tsp |
| Softened Unsalted Butter | 60g |
| Demerara sugar | 48g |
| Milk | 8g |
| Vanilla extract | 1/2 tsp |
| Salt | 1/8 tsp |
| Walnuts (medium chopped) | 16g |
Cheesecake Batter:
| Ingredient | Amount (g / units) |
| Cream Cheese (30%) | 95g |
| Heavy Cream (38%) | 85g |
| White Granulated Sugar | 35g |
| Yogurt / Low fat cheese | 38g |
| Lemon Juice | 3g (1/2 tsp) |
| Gelatin | 3g (1+1/8 tsps) |
| Water | 14g |
| Blueberry Puree | 60g |
Preparation:
Blueberry Compote:
In a small saucepan, cook blueberries and sugar on low heat, until the sugar dissolves completely. Add the lemon juice and mix to combine. Blend this mixture using an immersion blender or a food processor to a smooth puree without any lumps (it is recommended to strain the puree, but not mandatory). Allow to cool down completely before use.
Raw Cookie Dough:
- Preheat the oven to 170C (fan mode off) and set a baking rack at the lowest shelf.
- Flatten the flour all over a baking sheet lined with parchment paper, and bake for 10 minutes.
- Allow the flour to chill before proceeding (it should take a few minutes).
- In a medium bowl, using an electric handheld mixer, cream the butter with sugar and salt on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add the milk and vanilla extract and keep creaming for 2-3 minutes on medium speed.
- Add the flour and incorporate with cutting motions.
- When the mixture is about 80% uniform, add the walnuts and keep mixing until the dough is uniform. Set the dough to the side until assembly.
For the Cheesecake Batter:
- In a small bowl, thoroughly mix the gelatin with water and refrigerate until use.
- Into a separate, medium sized bowl, add the cream cheese, yogurt, sugar, blueberry puree and lemon juice. Mix everything using an immersion blender, until the mixture is homogenous.
- Whip the heavy cream to soft peaks and incorporate it into the cheese mixture in 3 parts.
- Melt the gelatine mixture in the microwave for about 10 seconds, and thoroughly mix to a clear liquid without any lumps. Add the bloomed gelatin to the cheesecake mixture and stir it well to combine.
Assembly instructions:
- Into 2 cake rings, 8cm diameter lined with acetate placed on a baking tray, flatten about 100g of the cookie dough at the bottom. Ensure it seals the ring completely.
- Pour 150g of the cheesecake batter on top of the cookie dough. Flatten the mixture by tapping the baking tray on your counter.
- Freeze for 4 hours before unmolding, and serve cold.
- You may decorate with a little bit of whipped cream, fresh blueberries or any decoration of your choice.
