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
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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.
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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.
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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.
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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.
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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.