Description
This No Bake Vanilla Bean Cheesecake offers a delightful creamy texture combined with a buttery Biscoff cookie crust and a luscious vanilla-infused blueberry compote topping. Perfect for an elegant dessert that requires minimal effort and no oven, it combines rich cream cheese filling with sweet and tangy blueberry sauce for a crowd-pleasing treat.
Ingredients
For the Crust
- 2 cups Lotus Biscoff cookie crumbs
- ¼ cup superfine granulated sugar (or caster sugar)
- ⅓ cup unsalted butter, melted
For the Filling
- 11.5 oz spreadable cream cheese
- ½ cup sour cream
- ¼ cup superfine granulated sugar (or caster sugar)
- 1 vanilla pod (seeds scraped)
- 1 cup heavy cream (or double cream)
- ⅓ cup powdered sugar (or icing sugar)
For the Blueberry Compote
- 10 oz fresh blueberries (or frozen blueberries, defrosted)
- 2 tbsp granulated sugar (or caster sugar)
- 1 vanilla pod (seeds removed; use the reserved pod from filling)
- 1 tbsp water
Instructions
- Prepare the Crust: Line the base and sides of a springform pan with parchment paper. In a mixing bowl, combine crushed cookie crumbs, sugar, and melted butter until moistened. Press this mixture firmly into the base and up the sides of the lined pan. Place in the freezer while preparing the filling.
- Make the Filling: Whip the heavy cream and powdered sugar with a handheld electric mixer until stiff peaks form. In another bowl, whisk together cream cheese, sour cream, granulated sugar, and vanilla bean seeds until smooth. Gently fold the whipped cream into the cream cheese mixture, maintaining as much air as possible for a light texture.
- Assemble and Chill: Spoon the filling into the prepared crust, spreading evenly. Refrigerate for at least four hours or preferably overnight to allow it to set firm.
- Prepare the Blueberry Compote: In a saucepan, combine half of the blueberries (5 oz), granulated sugar, water, and the scraped vanilla pod. Cook over medium heat, stirring occasionally, until the mixture starts to boil. Continue cooking and stirring constantly for 5 minutes until the sauce thickens and most blueberries burst. Remove from heat, discard the vanilla pod, and fold in the remaining blueberries to coat them in the sauce. Transfer the compote to a heatproof bowl and let it cool completely.
- Serve: Once the cheesecake has set, top it with the cooled blueberry compote and slice to serve.
Notes
- Use a handheld electric mixer for best whipping results when making the cream topping.
- The vanilla pod seeds add a natural, aromatic flavor; ensure to scrape them carefully.
- The reserved vanilla pod from the filling adds extra flavor to the blueberry compote.
- Letting the cheesecake chill overnight improves texture and firmness.
- Be gentle when folding whipped cream into the cream cheese mixture to retain airiness.
