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No Bake Blueberry Cheesecake

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 30 mins
  • Yield: 6 1x


Classic Indian No Bake Blueberry Cheesecake recipe using gelatin, hung yogurt and cream.


  • Measurements Used 1 Cup = approx 240ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml

You will need One 7 inch removable cake pan

For the Digestive biscuit crust

  • 100 grams Biscuits (like McVitie’s )
  • 2 tablespoon unsalted butter

For the Filling

  • 500 ml milk – Hung Yogurt made with the milk (procedure follows)
  • 750 ml milk – Homemade Paneer made with milk
  • 2 teaspoon lemon juice for making paneer
  • 200 ml cream (like Amul)
  • pinch of salt
  • 1 cup sugar
  • 1 3/4 tablespoon gelatin
  • 1 teaspoon vanilla extract
  • 1/4 cup water

For the topping

  • 1/4 cup frozen blueberries
  • 2 tablespoon water
  • 2 tablespoon sugar


  1. 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.
  2. 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.
  3. 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.
  4. Filling
  5. Powder the sugar in a food processor / mixie to a smooth powder. Set aside.
  6. 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.
  7. Take a small cup and mix the gelatin with 1/4 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.
  8. 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.
  9. For the topping
  10. 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.
  11. Serve the cake chilled!


Milk – Its preferable to use full fat milk for making yogurt and paneer.
I spread an old newspaper on the kitchen counter top while making this recipe, so after the spills etc….cleanup is easier.

  • Prep Time: 30 mins
  • Category: Dessert
  • Cuisine: Fusion