No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake is a delicious and refreshing dessert that is perfect for any occasion. This creamy cheesecake has a luscious blueberry topping and a sweet, buttery graham cracker crust. Best of all, it requires no baking, making it an easy recipe for everyone to try!

Why Make This Recipe

This No-Bake Blueberry Cheesecake is not just easy to make; it’s also a crowd-pleaser. The bright flavor of blueberries combined with the rich cream cheese creates a delightful contrast that everyone will enjoy. Whether you’re hosting a party, celebrating a special occasion, or just craving a sweet treat, this cheesecake is the perfect dessert to satisfy your sweet tooth without the hassle of turning on the oven.

How to Make No-Bake Blueberry Cheesecake

Ingredients

• 1 lb fresh or frozen blueberries
• 1/2 cup white granulated sugar
• 1/3 cup water
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 2 1/2 cups graham cracker crumbs (about 2 packets of graham crackers)
• 1/4 cup white granulated sugar
• 10 tbsp unsalted butter, melted
• 24 oz cream cheese, room temperature
• 1/2 cup white granulated sugar
• 1 tsp pure vanilla extract
• 1/8 cup sour cream (or plain yogurt), room temperature
• 2/3 cup blueberry sauce (cooled)
• 1 1/4 cups heavy cream, cold
• 1/3 cup powdered sugar

Directions

Step 1: Prepare the Blueberry Sauce: In a medium saucepan, combine blueberries, sugar, water, lemon juice, and cornstarch. Heat over medium heat until the blueberries release their juice and the mixture starts to simmer. Cook for about 5 minutes until thickened, then transfer to a heat-safe bowl. Cool the blueberry sauce in the fridge or freezer.

Step 2: Make the Graham Cracker Crust: Spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. Blend graham crackers into fine crumbs using a food processor. Mix crumbs with sugar and melted butter until combined. Press firmly into the bottom and up the sides of the pan. Freeze while preparing the cheesecake filling.

Step 3: Prepare the Cheesecake Filling: Place a metal mixing bowl with the whisk attachment in the freezer for 10 minutes. Beat cream cheese and granulated sugar on high speed for 2 minutes until smooth. Add vanilla extract, sour cream, and 2/3 cup of cooled blueberry sauce. Mix on low until combined. In the chilled bowl, beat cold heavy cream and powdered sugar on high speed until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream.

Step 4: Assemble the Cheesecake: Pour the cheesecake batter into the prepared crust. Cover with foil and refrigerate for at least 6 hours, or overnight.

Step 5: Add Toppings and Serve: Once set, remove the springform pan and parchment paper. Top with remaining blueberry sauce and extra blueberries if desired. Slice and serve chilled.

How to Serve No-Bake Blueberry Cheesecake

This cheesecake is best served chilled. Slice it into wedges and place on dessert plates. You can add extra blueberries or whipped cream on top for added decoration. It makes a beautiful and delicious centerpiece for any dessert table.

How to Store No-Bake Blueberry Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or keep it in an airtight container. It will last for up to 5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months.

Tips to Make No-Bake Blueberry Cheesecake

1. Make sure your cream cheese is at room temperature to ensure a smooth filling.
2. Chill the mixing bowl and whisk attachment before whipping the cream to help it hold its shape better.
3. Feel free to switch out blueberries for other fruits like strawberries or raspberries for a different flavor.

Variation

You can add a layer of lemon curd or chocolate ganache on top of the cheesecake for a different twist. You could also use different flavored yogurt in place of sour cream for varied tastes.

FAQs

Q1: Can I use frozen blueberries?
Yes, frozen blueberries work perfectly in this recipe. Just make sure to thaw them before cooking.

Q2: Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance. Just keep it refrigerated.

Q3: How do I know when the cheesecake is set?
The cheesecake is set when it is firm to the touch and doesn’t jiggle in the center. It should hold its shape when sliced.

By following this simple recipe, you can enjoy a delightful No-Bake Blueberry Cheesecake that everyone will love!

No-Bake Blueberry Cheesecake

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• Author: olivia
• Total Time: 390 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A delicious and refreshing no-bake cheesecake topped with luscious blueberry sauce and a sweet graham cracker crust.

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Ingredients

Scale 1x2x3x

• 1 lb fresh or frozen blueberries
• 1/2 cup white granulated sugar
• 1/3 cup water
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 2 1/2 cups graham cracker crumbs
• 1/4 cup white granulated sugar
• 10 tbsp unsalted butter, melted
• 24 oz cream cheese, room temperature
• 1/2 cup white granulated sugar
• 1 tsp pure vanilla extract
• 1/8 cup sour cream (or plain yogurt), room temperature
• 2/3 cup blueberry sauce (cooled)
• 1 1/4 cups heavy cream, cold
• 1/3 cup powdered sugar

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Instructions

1. Prepare the Blueberry Sauce: In a medium saucepan, combine blueberries, sugar, water, lemon juice, and cornstarch. Heat over medium heat until thickened, about 5 minutes, then cool.
2. Make the Graham Cracker Crust: Blend graham crackers into fine crumbs. Mix with sugar and melted butter, then press into a 9-inch springform pan. Freeze.
3. Prepare the Cheesecake Filling: Beat cream cheese and granulated sugar until smooth. Add vanilla extract, sour cream, and blueberry sauce. In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form, then gently fold into cream cheese mixture.
4. Assemble the Cheesecake: Pour the filling into the crust, cover, and refrigerate for at least 6 hours.
5. Add Toppings and Serve: Remove from pan, top with remaining blueberry sauce and extra blueberries, slice, and serve chilled.

Notes

Ensure cream cheese is at room temperature for a smooth filling. This cheesecake can be made up to 2 days in advance.

• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 25g
• Sodium: 300mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 60mg

Keywords: blueberry cheesecake, no-bake dessert, summer dessert, easy cheesecake, creamy cheesecake