No-bake bubble tea cheesecake

This bubble tea cheesecake is a no-bake dessert with a light sponge base, generously filled with popping boba that burst in your mouth. They’re best known as a key ingredient in bubble tea (alongside tapioca pearls, often simply called “boba”).  Unlike tapioca, popping boba don’t require cooking, so they can be used straight from the pack. Even in small amounts, they make a brilliant addition to desserts, adding a juicy pop of flavour and a playful finish. This cheesecake is wonderfully simple to prepare, t’s a light curd-based mixture made with curd cheese, clear jelly and double cream. The result is a delicate yet stable cheesecake, bursting with fruity freshness from the boba. Perfect for warm days and very much on trend right now – you can apparently even find versions of it in Polish supermarkets like Biedronka!

Popping boba can be bought online and are usually sold in single flavours. The pack I used (100 g) contained 75 g of drained pearls – keep in mind they come in fruit juice, which needs to be drained before adding to the cheesecake. 

Ingredients for sponge base:

• 3 large eggs
• 100 g caster sugar
• 70 g plain flour
• 30 g potato starch (or cornflour)

All ingredients should be at room temperature.

Separate the egg whites from the yolks. Whisk the whites until stiff peaks form, being careful not to overwhip (overwhipped whites will look grainy and clump together). Towards the end, gradually add the sugar, one tablespoon at a time, whisking well after each addition. Then add the egg yolks one by one, continuing to whisk. Sift the flour and starch directly into the egg mixture. Gently fold everything together using a spatula (best) or a whisk, taking care not to knock out the air – this keeps the sponge light and fluffy. Do not use a mixer at this stage.

Line a 34 x 23 cm tin with baking parchment (base only; do not grease the sides). Pour in the batter and level it out.

Bake at 170°C for about 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely at room temperature.

Note: only loosen the edges of the sponge from the tin once it has cooled.

Ingredients for cheesecake filling:

• 750 g full-fat or semi-skimmed curd cheese (or cream cheese), at room temperature
• ¾ cup icing sugar
• 2 packets grape or lemon jelly + 500 ml hot water
• 250 ml double cream, chilled
• 250 – 300 g popping boba (drained)

Dissolve the jelly in 500 ml of hot water and leave to cool to room temperature (it should remain liquid).

In a mixing bowl, beat the cheese with the icing sugar until smooth and slightly fluffy. Slowly pour in the cooled liquid jelly, mixing continuously – the mixture will become quite runny. Chill in the fridge until it just begins to thicken, checking frequently (it sets very quickly!). Whip the double cream until soft peaks form, then fold it into the slightly thickened cheese mixture. Add the popping boba and gently mix to combine. Pour the filling over the sponge base, smooth the top and refrigerate for several hours until set.

Ingredients for jelly topping:

• 2 packets grape jelly + 750 ml hot water
• 400 g popping boba (drained)

Dissolve the jelly in hot water and leave to cool, then chill until slightly thickened. Scatter the popping boba over the set cheesecake, then pour over the thickening jelly. Refrigerate until fully set.

This bubble tea cheesecake should be stored in the fridge.

Enjoy!