One of the best songs of the early 2000s - I had to integrate that into the title of this creamy, no bake blueberry cheesecake with peaches topping.  

In the video below, I show you how I made the cake.  Turn on close captioning for details in English.

I use an 18 cm - diameter springform.  I have covered the base and the form with parchment paper since blueberries like to change colors in metal based cake pans.  The parchment paper prevents direct contact with the springform and ensures they keep their lovely purple color.

Ingredients and instructions:

Cheesecake base:

  • Ingredients:
    • 7 English cookies
    • 20g melted butter
  • Instructions:
    • Mix these ingredients in a blender until you have a wet sand consistency.  
    • Distribute in a springform, flatten with a back of a spoon or cup then place in fridge while working on the blueberry cheesecake.

Blueberry filling:

  • Ingredients:
    • 450g fresh blueberries
    • 40g gelatine (I use cold soluble gelatin, but you may add gelatine leafs or other forms of gelatin and add to step X)
    • 250g heavy cream
    • 1 full tbl. spoon of mascarpone
    • 1 full tbl. spoon of cream cheese
    • 1 tsp vanille extract
    • 1/4 lemon zest
    • 1.25 cups of powdered sugar (add 1 cup first, and add as necessary.  Depends on the sweetness of your blueberries)
    • 2 tbl. spoons lemon juice
    • 1 pack of Sahnefest (heavy cream stabilizer)
  • Instructions:
    • Add fresh blueberries to a pot and cook on medium heat until soft (about 4 - 5 minutes).
    • In the meantime: combine 200g heavy cream, vanilla extract, mascarpone, cream cheese, 1 cup of powdered sugar and mix until stiff.  Allow cream mixture to cool in the fridge.
    • Using a blender, blend softened blueberries.
    • Sift blueberries, then add lemon zest and lemon juice.
    • Add blueberry juice back to the pot and bring to a low simmer for 3 - 4 minutes. Then allow to cool to room temperature. If you use gelatine that requires heating, this would be the perfect spot to add it.
    • If using cold soluble gelatin, combine 50g of heavy cream with gelatin then add blueberry mixture and combine well.  At this stage, I am left with 300g super creamy and delicious blueberries (see video).
    • Then combine blueberry, gelatin mixture with cold cream and pour into springform.  Allow to set for 2 hours before starting with next steps.

Peaches topping:

I am using canned peaches. These are skinned and come in a delicious juice.

  • Ingredients:
    • 6 peach halves
    • 3/4 cup peach juice
    • 4 gelatin leafs
  • Instructions:
    • Soak gelatin in some water.
    • Cut 3 peach halves and decorate on top of the blueberry cake.
    • Then place 3 peach halves, peach juice and soaked gelatin in pot and cook on low heat until gelatin has melted. 
    • Blend with a blend then sift.  Allow this to cool to room temperature, otherwise you will melt the blueberry cake.
    • Using a spoon, slowly distribute peach juice over peach decorations. 
    • Place in fridge overnight.

Finally, decorate with some whip cream and fresh blueberries.