no bake blueberry cheese cake rice

Blueberry Cheesecake Rice Without Baking: A Delectably Creamy Treat

Searching for a dessert that combines the comfortable feel of rice, the sweet-tart burst of blueberries, and the creamy richness of cheesecake? The ideal balance of flavors and textures in this

makes it a delicious treat that’s simple to prepare without using the oven.

This recipe will please your palate whether you’re celebrating a special occasion, throwing a dinner party, or you’re just in the need for something sweet. Additionally, because it doesn’t require baking, it’s perfect for hot days when you want a delicious dessert without heating up the kitchen.

Components

Regarding the crust:

One and a half cups (150g) of digestive biscuits or graham cracker crumbs

1/3 cup (75g) melted unsalted butter

For more sweetness, you can optionally add two teaspoons of sugar.

For the Rice Filling Cheesecake:

One cup (200g) of cooked sticky or short-grain rice (ideally cooled)

8 oz (225g) softened cream cheese

One cup (240 milliliters) of heavy cream

One-third cup (65g) of granulated sugar

1 teaspoon extract of vanilla

One tablespoon of lemon juice is optional, although it adds a touch of acidity.

Regarding the blueberry garnish:

One and a half cups (225g) of either fresh or frozen blueberries

• 50g (¼ cup) sugar

One tablespoon of cornflour

Two tablespoons of water

Two tablespoons of lemon juice

Tools

Bowls for mixing

An electric mixer or whisk

A springform pan measuring 9 inches (23 cm) or a comparable deep dish

A little saucepan

Directions

Step 1: Get the crust ready

1. Crush the biscuits or graham crackers into fine crumbs. You may either use a food processor or put them in a zip-top bag and roll a rolling pin over them.

In a bowl, combine the crumbs, melted butter, and sugar (if using) until the mixture is the consistency of wet sand.

3. Make sure the mixture is level and compacted by pressing it firmly into the springform pan’s bottom. For optimal results, use the bottom of a glass or the back of a spoon.
4. To set, Refrigerate for at least half an hour.

Step 2: Prepare the Rice Filling for Cheesecake

1. Beat the cream cheese in a mixing bowl until it’s smooth and creamy. To prevent splattering, start the electric mixer at a low speed.
2. Add the sugar and vanilla extract and beat until smooth and completely combined.

In a another dish, whip the heavy cream until it forms soft peaks. The whipped cream should be gently folded into the cream cheese mixture.

4. Make sure the cooked rice is equally distributed by stirring it in. This dish is more substantial and filling because of the distinctive texture that the rice gives.
5. Using a spatula to smooth the top, spread the mixture over the cold crust. Put it back in the fridge to set for at least two to three hours, preferably overnight for optimal effects.

Step 3: Get the blueberry topping ready

1. Put the lemon juice, sugar, and blueberries in a small saucepan. Cook, stirring periodically, over medium heat until the blueberries start to release their juices.
2. In a small bowl, make a slurry by mixing the cornstarch and water. Stir continuously to prevent lumps as you pour this into the blueberry mixture.
3. Cook for 2 to 3 minutes, or until the sauce is glossy and thickens. Add a tablespoon of water to thin out the sauce if it becomes too thick.
4. Before covering the cheesecake rice layer with the blueberry topping, allow it to cool to room temperature.

Step Four: Put Together and Serve

1. Evenly cover the set cheesecake rice layer with the chilled blueberry topping.
2. To let all the layers to blend together wonderfully, Chill for an additional half hour.
3. Slice and serve after carefully removing the sides of the springform pan. Savor each bite’s acidic, sweet, and creamy flavors!

Hints & Modifications

Make use of several berries: This is a really adaptable recipe! Use raspberries, strawberries, or even a combination of your preferred berries in place of blueberries.

Try a gluten-free crust: For a gluten-free variation, use crushed nuts or gluten-free cookies in place of the graham crackers.

Try this out with rice: Even while sticky or short-grain rice is the nicest, you can try arborio or even a sweet jasmine rice for a little different texture.

Constitute vegan: Use plant-based butter, replace the heavy cream with coconut cream, and swap out the cream cheese for vegan cream cheese.

Reasons to Enjoy This Recipe

1. The convenience of not baking: Ideal for hot weather or situations where you don’t want to use the oven.
2. Crunchy and Creamy: A symphony of textures is produced by the mix of the luscious blueberries, crispy crust, and creamy cheesecake.
3. Simple to Advance: This dessert is perfect for parties because it can be made ahead of time.
4. A Distinctive Take on Rice: Every bite is a great surprise thanks to the lively, chewy texture that the rice adds.

Final Thoughts

This delicious treat, No-Bake Blueberry Cheesecake Rice, combines the comforting chewiness of rice with the best of creamy cheesecake. It’s easy to create, doesn’t require baking, and can be customized. This simple dish has the ideal finishing touch with a blast of fresh blueberry flavor on top. Give this recipe a try the next time you’re searching for a unique yet delectable dessert, and you’ll see it quickly become a new favorite!

Happy no-baking and have fun!

Here is the recipe card in a table format: