Eggless Cheesecake with Blueberry Compote
Who knew dessert could be so indulgent yet so effortless? Our Eggless Cheesecake with Blueberry Compote has become a go-to treat in our home for those moments when we crave something creamy and satisfying without the hassle. This Quick, Homemade recipe delivers a velvety cheesecake topped with a tangy, luscious blueberry compote, all without the need for eggs or hours of baking. Perfect for last-minute gatherings or a quiet night in, this dessert never fails to impress. Whether we’re treating ourselves or sharing it with friends, it’s a sweet delight that always hits the spot!
Table of Contents
- About Cheesecake with Blueberry Compote Recipe
- Why You’ll Enjoy Eggless Cheesecake with Blueberry Compote
- Key Ingredients
- How To Make Microwave Cheesecake with Blueberry Compote
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About Cheesecake with Blueberry Compote Recipe
This eggless microwave cheesecake combines simplicity and elegance. Cheesecake originated in ancient Greece, but this version has a modern twist. By skipping eggs and using the microwave, it caters to both vegetarians and anyone short on time. The blueberry compote adds a fruity flair reminiscent of summer picnics and pairs beautifully with the rich cheesecake base.
Why You’ll Enjoy Eggless Cheesecake with Blueberry Compote
- Quick and Easy: From start to finish, you’ll need less than 20 minutes.
- Eggless Delight: Perfect for vegetarians or those with egg allergies.
- Customizable: Swap blueberries for strawberries, raspberries, or mango for a seasonal twist.
- Single-Serve or Shareable: Make individual portions or scale up for a small gathering.
Key Ingredients
- Graham Crackers: Crushed to form a sweet and crumbly base that perfectly complements the creamy filling.
- Unsalted Butter: Melted and mixed with the graham cracker crumbs to create a rich, buttery crust.
- Cream Cheese: Softened to room temperature for a smooth and creamy cheesecake base.
- Sugar: Adds just the right amount of sweetness to balance the tanginess of the cream cheese.
- Vanilla Extract: Provides a warm, aromatic flavor that enhances the filling.
- Heavy Whipping Cream: Helps to create a luscious and airy texture in the cheesecake.
- Plain Yogurt: Adds a subtle tang and contributes to the creamy consistency.
- Sweetened Condensed Milk: Brings richness and sweetness for an indulgent, velvety filling.
- Cornstarch: A key ingredient to help the cheesecake set and maintain its structure..
How To Make Microwave Cheesecake with Blueberry Compote
Crust:
- Process the Graham crackers until crumbs form. This can also be done without a processor in a resealable plastic bag and a rolling pin.
- Add the melted Butter, and pulse until Butter is evenly distributed. Avoid warming the butter by over processing.
- Transfer the Crumb and Butter mixture to a silicone baking pan (about 8″ or 20cm) or a microwave safe pan. Spread the mixture evenly and compact to create a flat crust.
- Refrigerate for minimum of 20 minutes, or while preparing the filling.
Filling:
- In a large mixing bowl, add the Cream Cheese, Sugar, and Vanilla Extract and mix until combined and creamy. Avoid overmixing and incorporating air bubbles.
- Add the whipping cream, and mix until creamy, should take 1-2 minutes.
- Add the Yogurt, and Sweetened Condensed Milk and mix until well combined.
- In a bowl, create a Cornstarch slurry by combining the Cornstarch and 1 Tbsp. of Heavy Whipping Cream or Milk.
- Add the Cornstarch slurry to the mixing bowl, and combine. Avoid overmixing and introducing more air bubbles. You want to see soft ribbons.
- Transfer the filling to the baking pan with the refrigerated crust.
- Place the silicone baking mold on a plate, and Microwave the Cheesecake for about 8-10 minutes, checking on it every 2 minutes. Look for the surface to be rough, the mixture to bubble a little, and have a soft center
- Carefully remove the Cheesecake (it’s going to be VERY HOT), and allow it to cool to room temperature and then refrigerate for 1-2 hours before serving.
- Using a butter knife, go around the edge of the pan and separate the Cheesecake from the mold. Using a plate covered with plastic wrap for cushioning, flip the Cheesecake over and allow it to gently drop onto the plastic wrap.
- Transfer the Cheesecake to a serving plate, and refrigerate until ready to serve.
- Remove the Cheesecake from the refrigerator for 15-30 minutes before serving, otherwise the Cheesecake will not be creamy but firm.
- Decorate with fruit or compote and Enjoy!!
Blueberry Compote:
- In a saucepan over low heat, add the Blueberries, Sugar, and Water. Cook until Blueberries break down a little, the sauce thickens, and becomes dark purple. The sauce will thicken more as it cools, so avoid overcooking.
- Just before removing from the heat, add the Orange Zest and Orange Juice and mix
- Allow the Compote to cool before serving.
Have It Your Way
- Crust Variations: Try using digestive biscuits, Oreo cookies, or ginger snaps instead of graham crackers.
- Compote Swaps: Substitute blueberries with raspberries, cherries, or peaches.
- Flavor Boost: Add a hint of cinnamon or nutmeg to the crust for extra warmth.
- Presentation: Serve in mason jars for a charming individual dessert.
Nutritional Facts (Per Serving)
- Calories: ~250
- Protein: 5g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 1g
Health Benefits
- Calcium-Rich: Cream cheese and yogurt provide a good dose of calcium for strong bones.
- Antioxidants: Blueberries are packed with vitamins and antioxidants.
- Egg-Free: A cholesterol-friendly option for dessert lovers.
Other Recipes You’ll Love
- Eggless Chocolate Cake
- Mango Sago
- Chocolate Chip Walnut Cookies
- Mango Sticky Rice
- Sweet Potato Casserole
Eggless Cheesecake with Blueberry Compote
Quick, creamy, and eggless! Learn how to make a microwave cheesecake topped with a fruity blueberry compote. Perfect for last-minute dessert cravings!
Ingredients
Crust
- 6 oz. Graham Crackers
- ⅓ cup Unsalted Butter melted
Filling:
- 16 oz Cream Cheese softened to room temperature
- ½ cup Sugar Granulated/Caster
- 2 Tsp Vanilla extract
- ½ cup Heavy Whipping Cream
- ½ cup plain Yogurt
- ⅓ cup Sweetened Condensed Milk
- 1 Tbsp. Cornstarch
- 1 Tbsp. Heavy Whipping Cream or Milk
Blueberry Compote:
- 2 cups Blueberries fresh or frozen
- ¼ cup Sugar
- 2 Tbsp. Water
- ½ Tsp. Orange Zest
- 1-2 Tbsp. Orange Juice
Equipment
Instructions
Crust:
- Process the Graham crackers until crumbs form. This can also be done without a processor in a resealable plastic bag and a rolling pin.
- Add the melted Butter, and pulse until Butter is evenly distributed. Avoid warming the butter by over processing.
- Transfer the Crumb and Butter mixture to a silicone baking pan (about 8″ or 20cm) or a microwave safe pan. Spread the mixture evenly and compact to create a flat crust.
- Refrigerate for minimum of 20 minutes, or while preparing the filling.
Filling:
- In a large mixing bowl, add the Cream Cheese, Sugar, and Vanilla Extract and mix until combined and creamy. Avoid overmixing and incorporating air bubbles.
- Add the whipping cream, and mix until creamy, should take 1-2 minutes.
- Add the Yogurt, and Sweetened Condensed Milk and mix until well combined.
- In a bowl, create a Cornstarch slurry by combining the Cornstarch and 1 Tbsp. of Heavy Whipping Cream or Milk.
- Add the Cornstarch slurry to the mixing bowl, and combine. Avoid overmixing and introducing more air bubbles. You want to see soft ribbons.
- Transfer the filling to the baking pan with the refrigerated crust.
- Place the silicone baking mold on a plate, and Microwave the Cheesecake for about 8-10 minutes, checking on it every 2 minutes. Look for the surface to be rough, the mixture to bubble a little, and have a soft center
- Carefully remove the Cheesecake (it’s going to be VERY HOT), and allow it to cool to room temperature and then refrigerate for 1-2 hours before serving.
- Using a butter knife, go around the edge of the pan and separate the Cheesecake from the mold. Using a plate covered with plastic wrap for cushioning, flip the Cheesecake over and allow it to gently drop onto the plastic wrap.
- Transfer the Cheesecake to a serving plate, and refrigerate until ready to serve.
- Remove the Cheesecake from the refrigerator for 15-30 minutes before serving, otherwise the Cheesecake will not be creamy but firm.
- Decorate with fruit or compote and Enjoy!!
Blueberry Compote:
- In a saucepan over low heat, add the Blueberries, Sugar, and Water. Cook until Blueberries break down a little, the sauce thickens, and becomes dark purple. The sauce will thicken more as it cools, so avoid overcooking.
- Just before removing from the heat, add the Orange Zest and Orange Juice and mix
- Allow the Compote to cool before serving.
Notes
- Microwave Power: Adjust cooking time based on the wattage of your microwave. Start with shorter intervals to avoid overcooking.
- Cooling Time: Let the cheesecake cool for a few minutes in the microwave before refrigerating for the best texture.
- Compote Storage: The blueberry compote can be made ahead of time and stored in the fridge for up to a week.
Video
Nutrition
Serving: 1gCalories: 250kcal
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