No Bake Cheesecake With Walnut Cookie-Brown Butter Crust
Classic no bake cheesecake with walnut cookie-brown butter crust and fresh blueberry compote.
Hi guys! Happy Wednesday!
As I mentioned in my previous post, I’m still in a summer mood. Which means a few more berry recipes are on the way!
I’m still not in a mood of cooking fall recipes! Don’t get me wrong, I love pumpkin, but it is a little too early for me. And I still haven’t shared a zucchini recipe for this summer, so this will happen soon!
I’m still in a vacation mood and I’ve been very lazy with cooking. This will change some time next week, hopefully! In the mean time, I try to at least organize my pantry! Didn’t I just clean it? It is a mess!!! Again!
This is seriously one of the easiest cheesecakes I’ve ever made. So simple, creamy, light and delicious! Served with with delicious blueberry compote.
But wait, there is more! The beauty of this cake really is in the crust! Most store bought cheesecake crusts are not my favorite. That’s why when I saw this recipe for a cheesecake crust, loaded with crunchy walnuts and nutty brown butter. The crust takes less than 30 minutes to make, but it is totally worth it. And the rest of the cake is just fresh cream cheese, sugar and some heavy cream.
This cheesecake is very soft, so make sure you serve it chilled. I recommend that you use vanilla bean, the flavor is intense and that is what this simple cheesecake needs.
It is the perfect sweet treat, to enjoy with your afternoon coffee/tea. The combination of brown butter crunchy crust, smooth velvety no bake cheesecake and rich blueberry flavor is amazing!
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No Bake Cheesecake With Walnut Cookie-Brown Butter Crust
- 1 1/4 cups all purpose flour
- 1 1/2 cups walnut halves
- pinch of salt
- 1/4 cup unsalted butter — , softened, plus 9 1/2 tablespoons unsalted butter
- 1 cup packed brown sugar
- 1 egg
For The Filling:
- 2 1/2 pounds cream cheese
- 1 1/4 cups sugar
- 1/2 tsp vanilla extract
- seeds from 1 vanilla bean
- zest of 1 lemon
- 1 cup heavy cream
blueberry compote for garnishing
- 1 pound blueberries
- 2 tbsp sugar
- 2 tsp lemon juice
- zest from ½ lemon
Preheat oven to 375F. Spray a baking sheet and an 8-inch round springform pan with nonstick cooking spray and set a side.
For the crust: In a bowl, stir together flour, walnuts, and salt and set aside. Using a stand mixer with paddle attachment, cream 1/4 cup of softened butter and brown sugar. Add the egg and mix well. Make sure you scrape the bottom and sides of the bowl. Add flour mixture to the bowl and mix until incorporated.
Spread the dough onto the prepared baking sheet and bake for 10 minutes. Remove from the oven and crumble with fork. Return to the oven and bake for 15 more minutes, stirring and breaking any lumps every 5 minutes. The crumbs should be toasty brown color, not burned. Let them cool then pulse in a food processor, until they are the size of a pea.
In a medium saucepan over medium heat, melt the remaining 9 1/2 tbsp of butter and continue cooking until the butter turns brown and smells caramelized, not burned. Remove from the heat.
Place crumbs in a bowl and add butter to make them hold together. Press mixture so it sticks to the bottom of the prepared springform pan. Chill for at least 40 minutes, before serving.
To make the filling: using a stand mixer, fitted with paddle attachment, cream the cream cheese, sugar, vanilla extract, vanilla bean seeds and lemon zest until smooth. Slowly add the cream and mix just until smooth.
Spread the filling over the prepared crust, using a small offset spatula, make sure th top is even and there are no bubbles.
Chill for 4 hours or overnight. Serve with blueberry compote. This cake is very soft!
For the blueberry compote:
In a medium saucepan over low heat, combine all ingredients and cook until the compote thickens and coats the back of a spoon, 20-30 minutes. Let it cool, then transfer to a jar. Refrigerate until ready to use.
Nutrition InformationCalories: 565, Fat: 40g, Saturated Fat: 19g, Cholesterol: 116mg, Sodium: 242mg, Potassium: 211mg, Carbohydrates: 47g, Fiber: 1g, Sugar: 35g, Protein: 7g, Vitamin A: 1290%, Vitamin C: 3.2%, Calcium: 107%, Iron: 1.3%
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I’m still in summer mod too, so this looks just perfect! No-bake cheesecakes are my favorite, especially when they involve a delicious crust. I love the brown butter and walnut combo, Mira! Sounds so delicious! PInned!
Mira, I love this cheesecake!! looks so light and fluffy! and hooray for a few more berry recipes!!! love it! keep ’em coming. . at least for another week! 🙂
I’m definitely still in full-on summer mode, so keep the recipes coming! Love that this is no-bake. I can’t stand turning on my oven lately!
You’ve reminded me that I need to organize my pantry! LOL! I’m in love with this cheesecake, Mira! And it’s no bake – Hooray!! The brown butter crust sounds divine along with the lemony, vanilla cheese cake and the compote…. Softer cheesecakes are my fave because they’re more like a custard than a cake. Delicious my dear!
I finally organized it, it took forever! This cheesecake does have custard like texture 🙂 So glad you like it 🙂
Walnuts are my favorite nut, and I’ve read eating a handful a day can even cut down of belly fat. And we all know how excellent those blueberries are!!! Antioxidant heaven. I can’t wait to try this. In a summer mood here too and looking forward to those zucchini recipes =)
This cheesecake looks delicious Mira!! Love how light and fluffy this is! Berry recipes are all we need, so keep them coming! 🙂
I love a no bake cheesecake, this looks delicious and the compote is the perfect accompaniment.
That crust sounds incredible! Can’t go wrong with brown butter and walnuts are my faves 🙂
Yes! I am all about that crust, and everything that sits on top! Such a lovely late summer dessert! I’ll be making this soon! Can’t wait! Pinned!
Walnut cookie crust sounds interesting already. I bet it is very delicious with the cheesecake. And the compote looks so yum! Pinning:)
That crust sounds incredible, Mira! No bake cheesecakes are my favorite. Summer’s not over yet so this is perfectly acceptable!
I am forever in a summer mood – this cheesecake sounds fabulous -especially LOVE that crust with walnuts in it!
It is awesome to be in a summer mood Shashi!
Wait just one minute! Let’s talk about this crust!!! And then I want to talk about how perfect this dessert is for summer! Seriously though, walnut cookie brown butter?!?! Yes please! Pinned!
Hey girl, I hope you are doing well :))) So glad you stopped by! Yeah, the crust tastes amazing! Thanks for pinning!
The crust sounds incredible Mira, I need to try this! Can never have enough of cheesecakes! Pinned!
This cheesecake is seriously SO stunning, Mira! I’m in love with that blueberry topping and the crust sounds like such a fun twist on regular cheesecake!
This crust sounds so delicious and easy to make, Mira! I’m sure trying this recipe soon! pinning!
No bake cheesecake? Mniam mniam! It’s actually so easy. Would it be suitable for vegans if I replaced few ingredients?
So glad you are in vacation mode because it’s still summer where we are too. Love this no bake cheesecake. It looks incredible! Can’t wait to see more summery recipes 🙂
Long live summer! Girl, keep the summer inspired recipes coming! I have a weakness for cheesecake, but have never tried no-bake – perfect to keep those summer kitchens cool 😉
such a pretty cheescake – I have never heard of this type of crust before but bet it is delish.
Brown butter crust is the BEST. I love that you covered it with cheesecake! And don’t give up on summer recipes. I’m in total fall denial!
Keep bringing on ALL the summer yum! Fall recipes need not apply yet! 🙂 LOVE LOVE LOVE this cheesecake, Mira! I mean NO bake WITH a walnut cookie brown butter crust AND blueberry compote?! Gahh! Gimme Some! Or allllll of it! 🙂 I don’t really like to share lol. Pinned! Cheers, girlfriend!
This cheesecake looks so incredible, and I love that berry topping! Gorgeous photos as always, Mira!
Girl, this cheesecake looks like more than the heavens can provide! Yum! And of course, your photos are beautiful!
This looks beautiful! Perfect for summer. I’m not quite ready for pumpkin either 🙂
What an incredibly delicious dessert! Thanks for linking up with What’s Cookin’ Wednesday!
That’s a beautiful cheesecake, Mira. I know I can make it vegan, thanks for the inspiration. 🙂
Holy moly Mira. That cheesecake looks like it’s from a high end patisserie. You are incredibly talented. And the photos! Perfection. Plus I am green with envy about the plate!! Pinning!
THANKS SO MUCH NAGI! THE PLATES ARE FROM CRATE AND BARREL 🙂 I’M FOLLOWING YOUR SUGGESTION FOR MATTE CROCKERY 🙂
GORGEOUS cheesecake, Mira! Two thumbs up for it being no bake and having that amazing berry compote on it. 🙂
Cheesecake in a brown butter crust?! You know I love brown butter. And it’s no bake?! There’s too much awesome going on in this one cake!
I love cheesecakes, and this must have taste amazing, love the use of walnuts in the crust.