No-Bake Blueberry & Yuzu Cheesecake
Prep time
Total time
Super easy Blueberry & Yuzu Cheesecake - No bake, no fuss, with an unusual addition to make it irresistibly delicious!
Recipe type: Dessert
Cuisine: American - Japanese Fusion
Serves: 8
For the base:
  • 15 digestive biscuits, finely crumbled
  • 2+1/2 tbsp butter, melted ( I've used coconut oil )
  • 1 tsp yuzu juice
For the filling:
  • 500gr/17.5oz ricotta cheese, well drained
  • 150gr/5oz granulated sugar
  • zest of 1 orange
  • 1 tbsp yuzu juice
  • ½ vanilla pod seeds (optional)
To decorate:
  • 1 cup blueberries
  • yuzu powder, to sprinkle
  1. In a bowl mix together all the cheesecake base ingredients.
  2. Put the mixture into a cake tin and use your fingers or the back of a spoon to spread it evenly, pressing it down in the tin to form the base.
  3. Put the tin into the fridge to set for about 30 min.
  4. In the meantime prepare the filling. Put ricotta and sugar in a large bowl and mix energetically with a spatula or hand blender until smooth and creamy.
  5. Add in the orange zest,yuzu juice and vanilla bean, and mix by hand until combined.
  6. Remove the cheesecake tin from the fridge. Pour the filling over the base and spread evenly.
  7. Return to the fridge until set ( at least for 4 h). Decorate with fresh blueberry and yuzu powder and serve. Enjoy!
To make a lighter version, substitute butter with coconut oil.
Use a 9inch/23cm cake or tart tin.
Recipe by The Petite Cook at