Blueberry Ombre Shortbread Cheesecake

Our Blueberry Ombre Shortbread Cheesecake is simple to prepare and stunning at the table. By tinting a creamy filling with increasing amounts of blueberry jam, you can achieve a gorgeous purple ombre effect in no time. Buttery shortbread forms the base, then the no-bake ombre filling is topped with fresh fruit and mint for a crowd-pleasing dessert.  And with minimal ingredients and only 30 minutes of active time, this recipe is sure to be a hit on any spring menu.

Cheesecake Base

1 3/4 cup all purpose flour

9 tablespoons unsalted butter, cut into cubes

1/3 cup granulated sugar

1 teaspoon vanilla extract

Cheesecake Topping

2 packets unflavored gelatin (about 5 teaspoons)

8 tablespoons cold water

32 ounces cream cheese, softened

1 cup heavy cream

3/4 cup blueberry jam, plus 2 tablespoons, divided

1/2 cup fresh blueberries

2 tablespoons mint leaves

For the base:

Preheat oven to 390°F. 

Place the flour, butter, sugar and vanilla in the bowl of a food processor. Pulse until the ingredients are combined. Pour the mixture onto a lightly floured surface and knead together to form a soft dough.

Line a rectangular baking dish with parchment paper. Press the dough into the bottom of the dish, leveling the surface out with the back of a spoon. Make sure to press the dough into the edges and corners of the dish. Prick all over with a fork and place baking dish in the preheated oven. Cook until baked throughout and lightly golden, about 15-20 minutes.  Remove from the oven and let cool completely.

For the cheesecake:

Combine the gelatin and water in the bowl of a stand mixer and allow gelatin to dissolve.  Add the cream cheese, heavy cream and 1/4 cup of the blueberry jam to the bowl. Using the paddle attachment, combine on medium low speed until smooth, scraping down the sides as needed.

To make the ombre effect, remove 2/3 of the mixture and place in a separate bowl. Add another 1/4 cup blueberry jam and whisk to combine.  Remove half of this new mixture and place in a third bowl.  Add 1/4 cup of blueberry jam and whisk to combine.  You should now have 3 blueberry cream mixtures in different tones of purple. 

On top of the cooled base, layer the mixtures carefully with the lightest in color at the bottom. Smooth each layer with a spatula before adding the next, being careful not to blend the layers too much. Swirl the remaining two tablespoons of jam on the top layer of the cheesecake and sprinkle with fresh blueberries.

Place in the fridge and let set at least 4 hours, ideally overnight.  Garnish with the mint leaves before slicing to serve.