Description
A delicious and refreshing no-bake cheesecake topped with luscious blueberry sauce and a sweet graham cracker crust.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Assemble the Cheesecake: Pour the filling into the crust, cover, and refrigerate for at least 6 hours.
- 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