Classic Indian No Bake Blueberry Cheesecake recipe using gelatin, hung yogurt and cream.
I love easy no bake desserts. This No Bake Blueberry Cheesecake here is one of the top favorites in the family. There is no cream cheese in this No Bake Blueberry Cheesecake. Its really hard to find Philadelphia cream cheese in India. This Indian style No Bake Blueberry Cheesecake is made with hung yogurt and homemade paneer. I prefer home made paneer (recipe follows) as its more fragile and creamy than store bought ones. I like this no fussy delicate and delicious No Bake Blueberry Cheesecake. “The only way cheese is dessert is when it’s followed by the word cake.”
Lets make a super duper No Bake Blueberry Cheesecake dessert. Shall we?
For the hung yogurt – Place the yogurt on a strainer lined with muslin cloth and let it rest for 3 hours. After three hours you will have really thick yogurt. Set aside.
For the Paneer – Boil 750 ml of milk in a pan and let it come to a boil. Add 2 teaspoon of fresh lemon juice when the milk is boiling and bubbling over.
Stir for a minute with a spatula until the milk curdles. Remove off heat. Strain the mixture and you will be left with soft paneer. Set aside.
For the Digestive Biscuit Crust – Break up the biscuits and place in a food processor / mixie along with the butter and pulse it to fine crumbs.
Press the crumbs on the base of the removable cake pan / cake ring or a springform pan. Make sure its even. Use a spoon to press the crumbs to adhere to the pan. Set aside.
For the Filling
Powder the sugar in a food processor / mixie to a smooth powder. Set aside.
Combine the hung yogurt and the paneer and pulse it in a blender until smooth.
Add in the cream, sugar, salt and vanilla extract and pulse 2-3 times until combined.
Take a small cup and mix the gelatin with 1/4 cup of water and set aside for 5 minutes. The gelatin will absorb all the water and will get swollen. After 5 minutes, heat it in a microwave for 20-30 seconds until completely melted. Let it cool slightly.
Add the gelatin mixture to the filling mixture and mix well to combine. Add it to the cake pan. Leave the No Bake Blueberry Cheesecake mixture to set in the refrigerator for 6-8 hours.
For the No Bake Blueberry Cheesecake topping
Heat the blueberries, water and sugar in a pan for 3-4 minutes until syrupy. Remove off heat. Let it come to room temperature. Add it as a topping to the No Bake Blueberry Cheesecake.
Serve the No Bake Blueberry Cheesecake chilled!
Here is a printable recipe for No Bake Blueberry Cheesecake.
- Measurements Used 1 Cup = approx 240ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
- 100 grams Biscuits (like McVitie's )
- 2 tablespoon unsalted butter
- Hung Yogurt made with 500 ml milk (procedure follows)
- Homemade Paneer made with 750 ml milk and 2 teaspoon lemon juice (procedure follows)
- 200 ml cream (like Amul)
- pinch of salt
- 1 cup sugar
- 1¾ tablespoon gelatin
- 1 teaspoon vanilla extract
- ¼ cup water
- ¼ cup frozen blueberries
- 2 tablespoon water
- 2 tablespoon sugar
- For the hung yogurt - Place the yogurt on a strainer lined with muslin cloth and let it rest for 3 hours. After three hours you will have really thick yogurt. Set aside.
- For the Paneer - Boil 750 ml of milk in a pan and let it come to a boil. Add 2 teaspoon of fresh lemon juice when the milk is boiling and bubbling over. stir for a minute with a spatula until the milk curdles. Remove off heat. Strain the mixture and you will be left with soft paneer. Set aside.
- For the Digestive Biscuit Crust - Break up the biscuits and place in a food processor / mixie along with the butter and pulse it to crumbs. Press the mixture into the bottom of the removable cake pan. Make sure its even. Use a spoon to press the crumbs to adhere to the pan. Set aside.
- Filling
- Powder the sugar in a food processor / mixie to a smooth powder. Set aside.
- Add the hung yogurt and the paneer and pulse it in a blender until smooth. Add in the cream, sugar, salt and vanilla extract and pulse it 2-3 times until combined.
- Take a small cup and mix the gelatin with ¼ cup water and set aside for 5 minutes. The gelatin will absorb all the water and puff up. After 5 minutes heat it in a microwave for 20-30 seconds until completely melted. Let it cool slightly.
- Add the gelatin mixture to the filling mixture and mix well to combine. Add it to the cake pan. Leave it to set in the refrigerator for 6-8 hours.
- For the topping
- Heat the blueberries, water and sugar in a pan for 3-4 minutes until syrupy. Remove off heat. Let it come to room temperature. Add it to the the cake.
- Serve the cake chilled!
I spread an old newspaper on the kitchen counter top while making this recipe, so after the spills etc....cleanup is easier.
Hi Mam… Am a fan of your recipes…i love cheesecake..i want to try your recipe… Can you tell me which brand of gelatin you see using for this recipe and where you get it…( Online or which shop in Bangalore).. Thanks in advance for your response
This is the best cheese cake recipe I’ve read.. it’s difficult to get cream cheese in India and it’s very expensive too! Besides this one is so much healthier 😊
I just have one doubt, whether agar agar can b used as an alternative to gelatin and if yes, what’s the proportion. I’m also guessing that the topping can b varied with the filing remaining same.
Roomba Nandri!
Agar Agar sets at room temperature whereas gelatin sets at a much less temperature. Agar Agar wont work in this recipe.
How to transfer the cake from the mould to the plate?
The cake is set in a removable cake ring. The normal cake pan wont work.
Thanks so much for your inputs!
Just made the cake and put it in the refrigerator. I have already added the blueberry syrup to the cake which is in the pan. Should the syrup be added to the cake when it is in the pan or after removing it from the pan as in your picture. Or is the picture the end product. Please clarify . Not yet tasted it. Will give another feedback after tasting it.
The syrup is added after the cheese cake has set.
One of the best cheese cakes I have ever had. All my friends loved it.The cake came out perfectly. I made a really big cake with double the proportions. Thanks!! Should we remove the cake from the pan and placing it on a plate before adding the syrup and after setting?
Yes Usha. Thats correct. The syrup is added at last.
One of the best cheese cakes I have ever had. All my friends loved it.The cake came out perfectly. I made a really big cake with double the proportions. Thanks!! Should the syrup be added after removing the set cake from the pan?
If I want to make chocolate cheesecake , when should I add the cocoa powder?
One of the best cheese cakes I have ever had. All my friends loved it.The cake came out perfectly. Inadequate really big cake with double the proportions. Thanks!!
I tried it exactly as described and put the final product i. Fridge for over 8 hours but the mixture did not set and stayed liquidy. Not sure what went wrong.😔 please clarify do we put it in freezer or fridge?
did you melt the gelatin after soaking?
Yes i did. Soaked for 5 minutes then microwave for 30 seconds
I am not sure why the cheesecake has not set as you have followed the recipe. This recipe has been tried many times by our readers to complete success.
Its kept in the fridge, correct gelatin proportions will make the cheese cake set.
Pls advise how much grams of curd to be used if not set at home.
Can i also add in a dollop or more of cream cheese, will it do any harm to the recipe? Or make it creamier.
Hi Suguna.
I have a question. Instead of blueberries, which other fruit can be used for a cheesecake?
Strawberries, mango, cherries, orange compote, lemon curd, chocolate etc… all make for a great topping!
Hey Suguna,
I like all your recipes. I tried many and all were excellent. Everybody liked a lot.
Would you please tell me how to make yogurt? If I am not wrong, add 1 or half spoon of curd into the milk and keep it overnight to setup. Is this the same process or something different?
Thanks,
Bansari
Hi Bansari, What you mentioned is correct. 1/2 spoon of yogurt for a liter of milk will work in hot climates. Use warm milk.
A great recipe! I had to make it for 20 people so I had to increase all the measurements accordingly, and it turned out awesome. Made it with strawberries instead of blueberries
Thanks for the recipe
Thank you!
Hi Suguna
I want to try this recipe, is there an alternate to gelatin? Or is it mandatory to be used?
Thank you
Gelatin is what will help the cake set. It will be liquidy otherwise.
Where do you get frozen blueberries in Bangalore?Can we use dried blueberries instead of the frozen ones? If so,does a juice need to be added?
We get frozen blueberries in big super markets in the frozen section.
Please let me know how many cups paneer is required for this recipe if I do not make it from milk as you suggested and how many servings is this recipe.
Hi Suguna,
Can you please share the quantity of paneer and yoghurt should I want to replace with a Tetrapack
Thanks,
Anita
Thanks for the great recipe. I love cheesecake, and could not bake one due to the absence of an oven, and more importantly cream cheese. I tried some other versions, but it did not work well. After reading your recipe, I knew in my heart that it would work. I used 200 g Amul panner, and Mother Diary curd, and also added zest and juice of two limes into the mixture, because i like the tangy taste of sour cream in cheesecake. Also. i boiled the dried bluebrries in cranberry juice. And VIOLA! this is the best cheesecake i ever had in India! Thanks a lot for sharing your recipe.
Thank you Suman. Glad you liked it!
Great post! Have nice day ! 🙂 hwofb
Dear
For how long we can keep this cake if I want to make 2-3 layers of this cake .. so was thinking of making each layer each day
I dont think this cake is suitable for layering as its very fragile. Its good stored in the fridge for 2 days from the time its made.
Where has this cake been all my life? I made this recipe just as directed the cake is out of this world fantastic!
Thank you!
Will it come of the cake pan easily ?
Its made with removable cake pan / cake ring or a springform pan.. not regular cake pan.
Hi suguna,
Came across your recipe, and I immediately want to try it. Have never make cheesecake using hung curd before. Could you please tell me if the card can be tasted in the end product? Thanks in advance
Best
Yes Nupur. The slight creamy sourness can be tasted.
Is this half kg recipe measurements???
Hi Suguna,
Thank you so much for your recipe. My first attempt at cheesecake was a success. I halved the recipe and it worked well.
thank you!
Hey
Can I replace gelatin with agar agar? And if possible pls tell the quantity of agar agar that can be used
Thank u?
I have tin blueberries how can I use the. Should I have to book them or use directly. I would be using them for the first time, and also SuganSugana if I have to use cheese cream then what should I have to omit, cause I have it and I want to make use of it. Please let me know. I love your bakery items.
This recipe does not use cream cheese. You can drain the blueberries and proceed with the recipe.
Hi Suguna,
I want to try this recipe and this is the first time I am making a cheese cake, keeping my fingers crossed and hoping it comes out well. Thank you for the recipe. I want to know how much of hung curd to use approximately. I get less hung curd for cows milk than compared to buffalo milk. Thank you
I prefer cows milk.
What to do if the cake is not setting should I add gelatin again… Pls guide
Why is the cake not setting? This is a tried and tested recipe and if the measurement was followed exactly, the cake would set perfectly.
Try allowing it to set for 5-6 hours minimum.
Sadly nothing can be done if it doesn’t set even after 6-8 hours.
You can freeze it and have as ice cream instead.
Measurement of 1 cup in ml please
Measurements Used 1 Cup = approx 240ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
hey saguna,
Can I skip the cream part and just use paneer, curd and gelatin?
will the cake set?
Hi Arpita,
I have never tried without cream. You will need to use cream else the cake will be very thick and solid. You wont get the velvety mouthfeel.
Dear Kannamma akka
Thank you so much for this recipe. I love to prepare cake but we don’t have an oven in home. Today I get a solution for that problem. I’ll make the cake soon.
Hi there… I liked your recipe very much.. M gonna try it tomorrow. Got a small party… I wanted to know about the paneer.. you said we need to make paneer out of750 ml milk.. since we get fresh paneer here, cud you plz tell me how much paneer does 750 ml milk make… thanks
Jenny
About a cup!
Thank you Suguna will try and say you soon
If I dint get the digestive biscuit which biscuit it suits and if I hang the curd for 3 hrs will it get soo sour is this a fool proof recepie planned to make it for my Mother in law birthday so little nervous. Can I use pineapple instead of berries or can I use grated black chocolate on top
Hi Suryadodi. You can hang the curd and keep it in the fridge at all times so it does not go sour. You can use marie biscuits instead of digestive biscuits. You can use any fruit of your choice and it works. Yes. This recipe is fool proof but please follow the measurements exactly as mentioned in the recipe to be successful.
HI, YOUR RECIPE IS SIMPLY AWESOME. CAN GELATIN BE SIKKPED, IF SKIPPED WHAT WILL HAPPEN TO THE CAKE….. THANK U IN ADVANCE.
The cake wont set if you skip gelatin!
How of much ml of hung curd did you use? How much ml of curd available in the store should be used to obtain the same?
Can we use any other ingredient to substitute blueberry?
Sure. Any fruit will work. strawberry, peaches, mangoes…
Hi. That’s a nice blog you have. Can you please let me know how much of Britannia cream cheese to use in this recipe instead of curd & paneer. Thanks in advance.
I have never used store bought cream cheese for this recipe Sushma. SO I am not sure.
Hi Sushma,
I hope it will work…
Any Cream Cheese you can use instead of paneer….(150gm to 200gm), but hung curd is a must….
Hi.. Your cheesecake looks yum.. Iam gonna try it. But I wanted to know if it works well with store bought paneer? And how much paneer would it want? Like if u made paneer by splitting the 750 ml milk how much paneer does it give?
I find store bought paneer to be very hard Divya. It doesnt give the velvety mouthfeel. Home made paneer is the best for this recipe.
Hey Suguna,
This is a very interesting recipe and I am eagerly waiting to try it out.
I had a doubt.. Can gelatine be substituted with China grass (agar agar) and if yes, what should be the proportion.
Thank You 🙂
Agar Agar sets at room temperature whereas gelatin sets at a much less temperature. Agar Agar wont work in this recipe.
okay. Will work with gelatin then.
Thanks a lot. 🙂
Hi suguna.. Im a regular follower of your blog.. Your recipes are awesome…
How long will the cheese cake stay at room temparature, without loosing its shape.. if i want to take it to another place…
Thank you Linz. If you want to take it to another place, my advice would be this. Keep in the freezer for a couple of hours and then take it. It should stay well for couple of hours.
you are just awesome kannamma…u r the best and simple cook i have ever seen..may god bless
Thank you so much Thanvi. Your words mean a lot to me.
Dear, the cake batter should be kept in freezer or just refrigerate?
Hi Chitra, It needs to be kept in the refrigerator.
I will definitely try this recipe. Looks delicious
woww thanks for recipe.. Planning to make this by next week for my husband bday.. I don’t have oven… This receipe is awesome … Where can I get blueberry and removable cake pan in chennaI?
I don’t have oven so can I melt gelatin in normal stove??? If yess how,??
I am sorry. I am not aware of where you can source these in chennai. Gelatin u can use double boiler method. Heat water in a pan and place the gelatin cup inside the water and stir until melted.
Can I avoid gelatin? If yes, then whats the option n result?
You can use agar agar. But I doubt if it will work in this recipe as agar agar sets at room temperature.
Looks yumm !! I am going to try this soooon… If using set curd available in stores then how much do I take ?
Hi Vidya, I have not tried it with set curd but 350 ml will be good I think. That’s my guess. Fresh yogurt tastes well for this recipe. Hope this helps!
Do you have a recipe with Philadelphia cheese ? Thanks ! 🙂
Will post one soon Hanan!