No-bake blueberry cheesecake

A No-Bake Blueberry Cheesecake is a refreshing, creamy dessert that’s simple to make and perfect for warm weather or whenever you need a no-fuss treat! Here’s a recipe that’s easy to prepare, and the blueberry topping adds a burst of sweetness.

No-Bake Blueberry Cheesecake Recipe

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted

For the cheesecake filling:

• 16 oz (2 packages) cream cheese, softened
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon lemon juice (optional, for a tangy kick)
• 1 cup blueberries (fresh or frozen)
• 2 tablespoons granulated sugar (for the blueberry topping)
• 1 tablespoon water (for the topping)
• 1 tablespoon cornstarch (optional, to thicken the blueberry sauce)

Directions:

1. Make the crust:

   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are coated with butter.
   • Press the mixture into the bottom of a 9-inch springform pan (or pie dish) to form a firm, even crust.
   • Refrigerate the crust for at least 30 minutes to allow it to set.

2. Prepare the cheesecake filling:

   • In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
   • Gradually add the powdered sugar, vanilla extract, and lemon juice (if using) and continue mixing until smooth and well combined.
   • In a separate bowl, beat the heavy cream until stiff peaks form (you can use a hand mixer or stand mixer for this).
   • Gently fold the whipped cream into the cream cheese mixture until fully combined.
   • Pour the cheesecake filling onto the prepared crust, smoothing it into an even layer.

3. Make the blueberry topping:

   • In a small saucepan, combine the blueberries, sugar, and water. Stir occasionally and bring to a simmer over medium heat.
   • If you want a thicker sauce, dissolve the cornstarch in a tablespoon of cold water and stir it into the blueberry mixture. Continue to cook until it thickens, about 2-3 minutes.
   • Once the blueberries have softened and the mixture has thickened, remove from heat and let it cool completely.

4. Assemble the cheesecake:

   • Once the blueberry topping has cooled, spoon it evenly over the cheesecake filling.
   • Chill the cheesecake in the refrigerator for at least 4 hours or overnight for the best results.

5. Serve:

   • Once fully set, carefully remove the cheesecake from the springform pan and transfer to a serving platter.
   • Slice and serve the creamy cheesecake with the sweet, fruity blueberry topping. Enjoy!

This no-bake blueberry cheesecake is smooth, creamy, and wonderfully refreshing. The combination of the buttery graham cracker crust and the fresh blueberries makes for a delicious, easy dessert. Would you like any tips for making it even more decadent or ideas for other fruit toppings?