Almost, but not quite, too pretty to slice into, this light and airy no-bake blueberry cheesecake tastes even better than it looks. Although a petite cake, it delivers intense and explosive taste. The texture is silky and soft and pillowy all at once. The cheesecake may be made a day in advance and garnished with the fresh blueberries and edible flowers just before serving.

cuisine French
difficulty Moderate
season Year Round
serves 6 to 8


  • 1 cup blueberries, rinsed & dried
  • 2.25 ounces Oreo cookies, filling removed
  • 2 1/4 tablespoons melted butter

For the Cheese Filling:

  • 250 grams cream cheese, softened to room temperature
  • 65 grams sugar
  • 100 grams plain yogurt, full-fat
  • 120 grams heavy cream
  • 6 grams lemon juice
  • 4 grams lemon zest
  • 8 grams gelatin

For the Blueberry Puree:

  • 150 grams blueberry
  • 30 grams sugar
  • 5 grams lemon juice

For the Blueberry Jelly:

  • 80 grams water
  • 60 grams sugar
  • 3 grams lemon juice
  • 2 grams gelatin


  1. Put the Oreo cookie shells into a plastic bag and seal. Use a rolling pin to evenly crush the cookies. Pour the crumbs into a small bowl and add 30 grams of melted butter. Stir to evenly coat.
  2. Place a 6" D x 3" H springform pan. Add the cookie crumbs to the center and evenly press into the ring. Tap with the bottom of a small heave glass or beaker to pack down and evenly distribute the crust. Place the crust in the freezer.
  3. Add 90 grams blueberries, 30 grams sugar, and 5 grams lemon juice to a 1 quart pot. Turn the burner to medium heat  and stir until dissolved. Lower heat to low setting and cook for 5 minutes. Use a sieve to strain the puree from the solids. Reserve the puree and solids separately and let both cool to room temperature.
  4. In a medium bowl, cream together the cream cheese and 65 grams sugar. Add 100 grams yogurt and whisk until incorporated. Add 6 grams lemon juice and the zest and continue whisking until smooth and silky.
  5. In the bowl of an electric mixture fitted with the whisk attachment, whisk 120 grams heavy cream with 20 grams of sugar until the mixture is in the soft peak stage in which the cream mixture gently folds over on the end.
  6. Add the cream mixture to the cream cheese mixture and whisk until incorporated. Add 8 grams melted gelatin and whisk to incorporate.
  7. Divide the mixture into 350 gram and 200 gram portions. 
  8. To the bowl with 350 gram portion cream cheese mixture, add 45 grams blueberry puree (not the solids) and whisk together until evenly distributed. Pour this mixture on top of the cookie crumb crust and return the mold to the freezer for at least 15 minutes.
  9. In a 1 quart pot, add 80 grams of water, the blueberry solids, and 60 grams of sugar. Bring the pot to a simmer for 1 minute. Remove from the heat and add 3 grams lemon juice and stir to combine. Strain the mixture into a cup. Add 2 grams of bloomed gelatin and stir. Let cool to room temperature.
  10. Pour the blueberry gelatin mixture over the blueberry mousse layer and return the cake to the freezer for 15 minutes. 
  11. Add the reserved 200 grams of cream cheese mixture to the top of the cake being sure to freeze for at least 3 hours.
  12. Remove the cake from the freezer and place. Add very hot water to a bowl. Fold a kitchen towel into thirds the long way and soak in hot water. Wring the water from the towel and wrap the metal ring with the towel. The cake will spring away from the sides making it easy to carefully slide and remove the cake from the ring mold.
  13. Place the cake in the refrigerator until ready to serve. Garnish with mint leaves, edible garden flowers, and fresh blueberries just before serving.