No Bake Cheesecake with Balsamic Blueberry Compote

no bake cheesecake with balsamic blueberry compote

Happy Independence Day Weekend! We love a reason to bring together family, friends, and food, and we can't wait to get cooking. 

Start marinating your meat now in our organic Vinaigrette for tender juiciness, stock up on Healthy Harvest Greek EVOO and White Balsamic Vinegar for salads that make your guests actually go back for seconds, or grab a jar of Mediterranean Medley olives for a no-effort appetizer.

And if your tasked with dessert? Make this No Bake Cheesecake with Balsamic Blueberry Compote.

no bake cheesecake with balsamic blueberry compote

By now you probably know we're all about farm-to-table, made-from-scratch cooking, but we're only human after all, and for this recipe, we saved time (and turning on the oven) by starting with a store-bought graham cracker crust.

The cheesecake is not too heavy, and the tangy tartness of the balsamic blueberries perfectly complements the lightly sweet filling. (You might remember this topping from our No-Churn Mascarpone Ice Cream.) 

How to Make No-Bake Cheesecake with Balsamic Blueberry Compote

no bake cheesecake with balsamic blueberry compote

Filling Ingredients

  • 16 ounces plain, full-fat cream cheese

  • 3/4 cup sugar

  • 3/4 ounce fresh juice from 1 lemon

  • 1/4 teaspoon vanilla extract

  • 1/8 teaspoon kosher salt

  • 1 1/2 cups organic heavy cream



  1. Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.

  2. Scrape bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer.

  3. Scrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours.

4. While the cheesecake is chilling, make the compote. Add the blueberries to a small pot, add enough balsamic reduction to coat berries evenly and simmer on low for a few minutes until thickened. Allow the mixture to cool before drizzling over the firmed-up cheesecake. 




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