Description
This Dreamy No-Bake Blueberry Cheesecake recipe is an effortless and creamy dessert perfect for any occasion. It features a graham cracker crust, a smooth cream cheese filling, and a vibrant blueberry topping, making it a delightful treat.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries, plus extra for topping
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional for thickening)
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill the crust in the refrigerator while preparing the filling.
- In a large bowl, combine softened cream cheese and powdered sugar. Mix with an electric mixer until smooth.
- Add vanilla extract and mix well.
- Whip heavy cream in another bowl until stiff peaks form. Gently fold it into the cream cheese mixture.
- Gently fold in fresh blueberries and lemon juice. If using cornstarch, mix it in now.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Cover with plastic wrap and chill for at least 4 to 5 hours, or overnight.
- Prepare the topping by warming some blueberries with a tablespoon of sugar until they burst. Let cool.
- Remove the cheesecake from the springform pan. Top with the cooled blueberry mixture and extra fresh blueberries if desired.
Notes
- For best results, use ripe, fresh blueberries.
- Ensure cream cheese is at room temperature for a smooth filling.
- Adjust powdered sugar to your preference.
- Consider adding fresh mint or basil to the topping for an aromatic twist.
- Layering the blueberry filling within the cheesecake creates an intricate look.
- For a gluten-free crust, use gluten-free graham cracker crumbs or ground nuts.
- Toss blueberries in a little flour before folding to prevent sinking.
- Frozen blueberries can be used if thawed and drained.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg