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Slice of cheesecake showing layers of crust, blueberry filling, and topping

No-Bake Blueberry Cheesecake (With White Chocolate Ganache!)

This dreamy dessert has it all: a buttery pecan sandie crust, a silky blueberry cream cheese filling, a juicy blueberry topping, and a final drizzle of decadent white chocolate ganache. It’s a gorgeous make-ahead treat for spring and summer celebrations!
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Prep Time 45 minutes
Cook Time 15 minutes
Servings 10

Ingredients  

Crust

  • 2 cup pecan sandies (about 16 cookies)
  • 5 tbsp unsalted butter melted

Cheesecake Filling

  • 16 ounces cream cheese softened
  • 1/2 cup sugar
  • 1 tsp pure vanilla extract
  • 2 cups blueberries
  • 2 tsp lemon juice
  • 1 1/2 cups heavy whipping cream (divided: 1 cup + ½ cup)
  • 0.5 oz unflavored gelatin

Blueberry Topping

  • 3 cups blueberries
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 3 tsp cornstarch + 1 tbsp water (slurry)

White Chocolate Ganache

  • 8 oz white chocolate chopped
  • 1/3 cup heavy cream
  • 2 tbsp butter softened

Method 

Make the Crust

  • Crush pecan sandies into fine crumbs (a food processor works great). Mix with melted butter and press into a parchment-lined 9-inch springform pan. Chill until firm.

Make the Cheesecake Filling

  • Beat cream cheese and sugar until light and fluffy. Add vanilla. In a separate bowl, whip 1 cup heavy cream until stiff peaks form and set aside.
  • Microwave the remaining ½ cup cream for 45 seconds, then stir in gelatin. Let dissolve for 5 minutes.
  • In a blender, puree the blueberries with lemon juice. Strain the puree through a fine mesh sieve. Add the puree and dissolved gelatin to the cream cheese mixture and beat until smooth. Fold in the whipped cream, pour over the crust, smooth the top, and refrigerate overnight.

Make the Blueberry Topping

  • In a saucepan over medium-low, cook blueberries, sugar, and lemon juice until bubbly and berries begin to burst (about 15 mins). Stir in cornstarch slurry and cook until thickened. Cool completely.

Make the White Chocolate Ganache

  • Combine white chocolate, cream, and butter in a microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring in between, until melted and smooth.

Assemble

  • Once cheesecake is fully set, layer on white chocolate ganache and blueberry topping just before serving.
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