Indulge in the delightful flavors of a No Bake Blueberry Cheesecake – a quick and easy dessert that satisfies your sweet cravings without the hassle of baking. This recipe boasts a luscious cream cheese layer atop a buttery graham cracker crust, all topped with fluffy whipped cream and vibrant blueberry pie filling. Perfect for gatherings or a simple treat at home, this cheesecake promises to be a crowd-pleaser.
Ingredients:
For the Crust:
- ½ cup melted butter
- ¼ cup granulated sugar
- 2 cups finely crushed graham cracker crumbs
For the Cheesecake:
- 1½ cup powdered sugar
- 11 ounces cream cheese, softened
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 16 ounces whipped topping
Topping:
- Blueberry pie filling
Directions:
- Prepare the Crust:
- In a bowl, combine the melted butter, graham cracker crumbs, and granulated sugar.
- Press the mixture firmly into the bottom of a 9 x 13-inch baking dish, forming an even crust layer.
- Make the Cheesecake Filling:
- Using a large bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Assemble the Cheesecake:
- Carefully spread the cream cheese mixture over the prepared crust, ensuring an even layer without disturbing the crust.
- Top the cream cheese layer with whipped topping or homemade whipped cream, spreading it gently over the surface.
- Add the Blueberry Topping:
- Spoon the blueberry pie filling evenly over the whipped topping layer, creating a visually appealing finish.
- Chill and Serve:
- Cover the cheesecake and refrigerate for at least 6 hours to allow it to set and meld the flavors.
- Serve chilled, straight from the refrigerator, for the best taste and texture.
- Store any leftovers in the refrigerator, enjoying them within a few days for optimal freshness.
Tips:
- For a more decadent crust, consider adding a dash of cinnamon or nutmeg to the graham cracker mixture.
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth consistency.
- Customize your cheesecake by substituting the blueberry topping with your favorite fruit pie filling, such as cherry or strawberry.
Conclusion:
With its buttery crust, creamy cheesecake layer, and vibrant blueberry topping, this No Bake Blueberry Cheesecake offers a delightful balance of flavors and textures. Perfect for any occasion, from casual gatherings to special celebrations, this easy-to-make dessert is sure to become a favorite among family and friends. Enjoy the convenience of no-bake preparation and the heavenly taste of homemade cheesecake with this simple yet irresistible recipe.
- Can I substitute the graham cracker crust with another type of crust?
- Yes, you can substitute the graham cracker crust with other types of crusts such as Oreo cookie crust or vanilla wafer crust. Simply replace the graham cracker crumbs with an equal amount of crushed cookies or wafers and proceed with the recipe as directed. Keep in mind that different crusts may alter the flavor and texture of the cheesecake slightly, so choose one that complements the flavors of the filling and topping.
- Can I use fresh blueberries instead of blueberry pie filling?
- While blueberry pie filling provides a convenient and flavorful topping for the cheesecake, you can certainly use fresh blueberries as a substitute if desired. Simply wash and dry the fresh blueberries, then spread them evenly over the whipped topping layer before chilling the cheesecake. Keep in mind that fresh blueberries may release more juice than pie filling, which could affect the texture of the cheesecake slightly. However, fresh blueberries can add a delicious burst of flavor and freshness to the dessert.
- How long does the No Bake Blueberry Cheesecake need to chill before serving?
- The cheesecake should chill in the refrigerator for at least 6 hours before serving to allow it to set properly and develop its flavors. Chilling the cheesecake for a longer period, such as overnight, can result in a firmer texture and enhance the overall taste. If you’re short on time, you can place the cheesecake in the freezer for a couple of hours to speed up the chilling process, but be careful not to freeze it solid. Serve the cheesecake chilled for the best taste and texture.
- Can I make the No Bake Blueberry Cheesecake ahead of time?
- Yes, you can make the cheesecake ahead of time and store it in the refrigerator until ready to serve. In fact, making the cheesecake a day in advance allows the flavors to meld together and results in a more flavorful dessert. Simply prepare the cheesecake as directed, cover it tightly with plastic wrap or aluminum foil to prevent any odors from transferring, and refrigerate until ready to serve. Remember to add the blueberry topping just before serving to maintain its freshness and vibrant color.
No Bake Blueberry Cheesecake
- Prep Time: 10 minutes
- Chill Time: 6 hours
- Cook Time: 20 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
No-Bake Blueberry Cheesecake is a delightful dessert that combines a buttery graham cracker crust with a creamy, tangy filling, all topped with a luscious blueberry sauce. This recipe is perfect for warm days when you want a delicious treat without turning on the oven.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (2 packages) cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup heavy whipping cream, cold
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon fresh lemon juice
Instructions
-
Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs and 3 tablespoons of sugar.
- Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Refrigerate the crust while preparing the filling.
-
Make the Blueberry Topping:
- In a medium saucepan, whisk together sugar and cornstarch.
- Add water, lemon juice, and blueberries.
- Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens (about 5-7 minutes).
- Remove from heat and let it cool to room temperature.
-
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add powdered sugar, vanilla extract, and lemon juice; beat until well combined.
- In a separate bowl, whip cold heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until fully incorporated.
-
Assemble the Cheesecake:
- Pour the cheesecake filling over the chilled crust, spreading it evenly.
- Spoon the cooled blueberry topping over the cheesecake layer.
- Cover and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set.
-
Serve:
- Once set, run a knife around the edge of the pan before releasing the springform.
- Slice and serve chilled.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth filling.
- For a firmer crust, consider baking it at 325°F (163°C) for 10 minutes, then let it cool before adding the filling.
- This cheesecake can be stored in the refrigerator for up to 3 days.