Blue Spirulina No-Bake Cheesecake Recipe

Blue Spirulina No-Bake Cheesecake Recipe

A beautiful, creamy blue cheesecake with a buttery biscuit base, naturally coloured with Blue Spirulina Powder. Perfect for celebrations, cafés, bakeries and dessert menus.

Preparation: 25 minutes | Chilling: 6 hours | Servings: 10–12 slices

Ingredients

Biscuit base

• 250 g digestive biscuits

• 110 g unsalted butter, melted

• 1 tablespoon honey (optional)

Blue spirulina cheesecake filling

• 500 g full-fat cream cheese, softened

• 300 ml heavy whipping cream (35% fat)

• 120 g powdered sugar

• 150 g white chocolate, melted and cooled

• 2 teaspoons vanilla extract

• 2 tablespoons fresh lemon juice

• 2–3 teaspoons The Organic Labs Blue Spirulina Powder 50g

• 8 g powdered gelatin

• 40 ml cold water

Decoration

• 150 g fresh blueberries

• 100 ml heavy whipping cream

• 1 tablespoon powdered sugar

• Fresh mint leaves (optional)

Instructions

Step 1: Prepare the biscuit base

1. Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.

2. Combine the biscuit crumbs with melted butter and honey until the mixture resembles wet sand.

3. Press firmly into the bottom of a 20 cm springform cake tin lined with parchment paper.

4. Refrigerate for at least 20 minutes while preparing the cheesecake filling.

Step 2: Prepare the blue spirulina mixture

1. In a small bowl, combine 2 teaspoons of Blue Spirulina Powder with 2 tablespoons of room-temperature cream taken from the measured 300 ml.

2. Mix until smooth and completely dissolved.

3. For a deeper blue colour, gradually add the remaining teaspoon of spirulina powder.

4. Set aside.

Step 3: Make the cheesecake filling

1. Sprinkle the gelatin over 40 ml cold water and allow it to bloom for 5 minutes.

2. In a large mixing bowl, beat the cream cheese, powdered sugar and vanilla extract until smooth and creamy.

3. Add the melted, cooled white chocolate and mix until fully incorporated.

4. Stir in the lemon juice.

5. Gently warm the bloomed gelatin until completely dissolved, without boiling. Mix a few tablespoons of the cheesecake mixture into the gelatin, then incorporate it into the main filling.

6. In a separate bowl, whip the remaining heavy cream until soft peaks form.

7. Carefully fold the whipped cream into the cream cheese mixture.

8. Add the prepared blue spirulina mixture and gently fold until the cheesecake filling develops a uniform blue colour.

Step 4: Assemble the cheesecake

1. Remove the prepared biscuit base from the refrigerator.

2. Pour the blue spirulina cheesecake filling over the base.

3. Smooth the surface using a spatula.

4. Gently tap the cake tin against the counter to remove any large air bubbles.

5. Refrigerate for at least 6 hours, preferably overnight, until completely set.

Step 5: Decorate and serve

1. Whip 100 ml heavy cream with 1 tablespoon powdered sugar until firm peaks form.

2. Carefully remove the cheesecake from the springform tin.

3. Pipe small swirls of whipped cream around the outer edge.

4. Decorate generously with fresh blueberries.

5. Add fresh mint leaves if desired.

6. Slice using a sharp knife dipped in warm water, wiping the blade between cuts for clean edges.

7. Serve chilled.

Blue Spirulina for Cafés, Bakeries & Food Manufacturers

Bring vibrant blue creations to your professional dessert menu with The Organic Labs Blue Spirulina Powder.

Our Blue Spirulina Powder is available in convenient retail packaging and bulk quantities for professional kitchens, cafés, bakeries, gelato producers and food manufacturers across Europe.

Shop Blue Spirulina:

Blue Spirulina Powder – 50g Retail Pack

Wholesale & Bulk Supply:

Blue Spirulina Powder – 25kg Bulk & Wholesale Europe

Create stunning cheesecakes, desserts, smoothie bowls, frostings and innovative blue food creations with The Organic Labs.