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No Bake Vanilla Bean Cheesecake Recipe

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4 from 74 reviews

  • Author: Ava
  • Total Time: 40 minutes active time plus 4 hours chilling
  • Yield: 12 servings
  • Diet: Vegetarian

Description

A no-bake vanilla bean cheesecake featuring a crunchy Lotus Biscoff cookie crust, a creamy vanilla-infused filling, and a luscious homemade vanilla blueberry compote. This elegant dessert requires no oven time and sets in the refrigerator, perfect for a refreshing treat that showcases fresh blueberries and rich vanilla flavors.

Ingredients

Crust

  • 2 cups Lotus Biscoff cookie crumbs
  • ¼ cup superfine granulated sugar (or caster sugar)
  • ⅓ cup unsalted butter (melted)

Filling

  • 11.5 oz spreadable cream cheese
  • ½ cup sour cream
  • ¼ cup superfine granulated sugar (or caster sugar)
  • 1 vanilla pod (seeds scraped out)
  • 1 cup heavy cream (or double cream)
  • ⅓ cup powdered sugar (or icing sugar)

Vanilla Blueberry Compote

  • 10 oz fresh blueberries (or frozen blueberries defrosted, divided into 5 oz and 5 oz portions)
  • 2 tbsp granulated sugar (or caster sugar)
  • 1 vanilla pod (seeds removed, reserved from filling preparation)
  • 1 tbsp water

Instructions

  1. Prepare the crust: Line the base and sides of a springform pan with parchment paper for easy removal. In a mixing bowl, thoroughly combine the Lotus Biscoff cookie crumbs, ¼ cup superfine sugar, and melted butter until the mixture is evenly moistened.
  2. Form the crust: Pour the crumb mixture into the lined pan and press firmly into the base and up the sides to create a compact crust. Place the pan into the freezer to chill while preparing the filling.
  3. Whip the cream: Using a handheld electric mixer, whip the heavy cream together with ⅓ cup powdered sugar until stiff peaks form. Set aside.
  4. Mix the filling: In a separate bowl, whisk the cream cheese, sour cream, ¼ cup superfine sugar, and scraped vanilla bean seeds until smooth and creamy.
  5. Combine filling and cream: Gently fold the whipped cream into the cream cheese mixture with a spatula, incorporating it carefully to retain the air bubbles for a light texture.
  6. Assemble the cheesecake: Spoon the filling evenly over the chilled crust and spread smoothly. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set fully.
  7. Make the blueberry compote: In a saucepan over medium heat, combine half of the blueberries (5 oz), 2 tbsp sugar, 1 tbsp water, and the reserved vanilla pod. Stir occasionally until the mixture starts to boil.
  8. Simmer the compote: Continue cooking for 5 minutes, stirring constantly to prevent sticking, and gently mash some of the blueberries to release their juices and thicken the sauce.
  9. Finish the compote: Remove from heat and take out the vanilla pod. Stir in the remaining blueberries (5 oz) to coat them in the warm sauce. Transfer to a heatproof bowl and let it cool completely.
  10. Serve: Once the cheesecake is set and the compote cooled, spoon the blueberry sauce over the cheesecake before serving for a beautiful and flavorful finish.

Notes

  • Use superfine or caster sugar to ensure smooth mixing in both crust and filling.
  • Whipping the cream to stiff peaks is crucial for the filling’s texture.
  • The vanilla pods should be carefully split and seeds scraped for maximum flavor.
  • The cheesecake sets best if refrigerated overnight.
  • If using frozen blueberries for the compote, fully defrost before use.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (compote cooking time)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/no-bake-vanilla-bean-cheesecake-recipe/