Blueberry Torte (No-Bake)
This fresh blueberry torte is a quick and easy no-bake cheesecake you can make with only 7 ingredients and 20 minutes of hands-on prep time. The classic vanilla cookie crust is filled with a cream cheese and lemon mixture and topped with fresh blueberries. A perfect summer dessert the whole family will enjoy!
This quick and easy blueberry torte is my go-to no-bake cheesecake recipe because I can quickly make it in the morning or the night before and tailor it to whatever cookies or fruit I have on hand. Plus, I don’t have to turn on the oven – perfect for hot summer days or when I’m short on time.
For more delicious summer cakes, check out my no-bake strawberry cheesecake with jelly, vanilla rose mini tarts, and blueberry lemon pound cake as well.
Don’t miss some handy tips below the recipe.
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Blueberry Torte
This fresh blueberry torte is a quick and easy no-bake cheesecake you can whip up with 7 ingredients and 20 minutes of hands-on prep time.
Ingredients
Cookie crust
- 8 oz vanilla cookies
- 6 tbsp butter unsalted
- 1 tbsp powdered sugar
Cheesecake filling
- 16 oz cream cheese room-temperature
- 2/3 cup powdered sugar
- 4 tbsp lemon juice
- 1 tsp lemon zest
- 3/4 cup heavy cream
Blueberry topping
- 2 cups fresh blueberries
- 1 tbsp powdered sugar
- 1 tbsp lemon juice
Instructions
- In a food processor, pulse the vanilla cookies until they form very fine crumbs. Mix with melted butter and sugar until well combined. Press the mixture firmly onto the bottom and up the sides of a 9-inch tart pan, springform pan, or pie pan. Chill in the refrigerator for at least 20 minutes to set while preparing the filling.8 oz vanilla cookies, 6 tbsp butter, 1 tbsp powdered sugar
- In a large mixing bowl, soften the room-temperature cream cheese with a hand mixer or stand mixer until smooth. Add the powdered sugar, fresh lemon juice, and lemon zest until smooth and creamy. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.16 oz cream cheese, 2/3 cup powdered sugar, 4 tbsp lemon juice, 1 tsp lemon zest, 3/4 cup heavy cream
- Spread the cream cheese mixture evenly over the chilled crust.
- Cover the tart with plastic wrap and refrigerate for at least 3 hours, or until set.
- Meanwhile, in a large bowl, add the remaining tablespoon of sugar, 1 tsp lemon juice to the fresh blueberries. Mix, cover, and set aside to macerate.2 cups fresh blueberries, 1 tbsp powdered sugar, 1 tbsp lemon juice
- Add the macerated berries on top of the creamy cream cheese layer just before serving.
- Slice and serve immediately chilled with a dusting of powdered sugar, a dollop of cool whip or homemade schlag.
Video
Notes
Dry crumbs: Depending on the cookies you’re using you might need to a bit more melted butter for the crust to hold together. Add 1 tbsp at a time.
Room-temperature cream cheese: Make sure the cream cheese is softened to room temperature to ensure a smooth and creamy texture in the filling.
Gently folding: When incorporating the whipped cream into the cream cheese mixture, fold gently to avoid deflating the mixture and maintain a light and airy texture.
Chill time: Allow the blueberry torte to chill for the specified time to set properly and enhance the flavors.
Storage: The torte can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh.
Nutrition
Calories: 252kcalCarbohydrates: 21gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 53mgSodium: 183mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 686IUVitamin C: 4mgCalcium: 38mgIron: 0.1mg
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Ingredients and substitutions
- Fresh blueberries: You’ll need about 2 cups of blueberries for the topping. While fresh blueberries are best in terms of the flavor and texture, you can use frozen blueberries if needed. Substitute the fresh blueberries with any family favorite fruits such as strawberries, raspberries, or peaches, depending on your preference and what’s in season.
- Vanilla cookies: Plain vanilla cookies form the crust. Ensure they’re finely crushed. You can also use a graham cracker crust. Simply combine graham cracker crumbs, sugar, and butter.
- Butter: I prefer unsalted butter but you can also use salted butter to bind the cookie crust.
- Cream cheese: Regular cream cheese softened to room temperature is best for the cheesecake layer. Mascarpone makes a delicious alternative as well.
- Cream: You’ll need full-fat heavy cream.
- Lemon: Depending on the size of the lemons, you’ll need 1-2 of them to juice and zest. Make sure to thoroughly wash the lemon before zesting and use organic ones if possible.
- Sugar: You’ll need 1 tbsp of confectioners’ sugar for the crust plus 1 tbsp for the blueberry topping. and 1/3 cup for the filling. I don’t recommend using granulated or brown sugar.
Key steps: blueberry cheesecake
- The food processor is the easiest way to crush the cookies but you can also use a ziplock bag and a rolling pin.
- Make sure the crumbs are nice and fine for an even crust.
- You can add the melted butter and sugar at once to create the crust.
- Use a measuring cup to firmly press the crumbs into a 9-inch tart pan.
- Smooth out the room-temperature cream cheese before using it.
- Add the flavorings all at once and combine the mixture.
- Fold in whipped cream by hand to prevent it from collapsing.
- Make sure you chill the torte for a min. of 3 hours before adding the macerated blueberries on top.
My top 3 no-bake cheesecake tips
- Solid base: Make sure the cookie base is well baked to hold the filling.
- Cream cheese: You need to soften the cream cheese before using by bringing it to room temperature and whipping it up.
- Chill time: Don’t skip the chill time or the cheesecake won’t set properly.
Very good! I added a little more sugar
Thanks Jan!