No-Bake Blueberry Cheesecake
No-Bake Blueberry Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of blueberries. It’s a refreshing treat that doesn’t require an oven, making it perfect for warm days or when you simply don’t want to heat up the kitchen. This cheesecake is as beautiful as it is delicious and is sure to impress your family and friends.
Why Make This Recipe
This recipe is a fantastic choice for anyone looking for an easy yet impressive dessert. The combination of creamy cheesecake and fresh blueberries makes it a crowd-pleaser. It’s perfect for parties, special occasions, or just a sweet treat at home. Plus, since it’s a no-bake recipe, you can save time and effort while still creating something special.
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 for faster cooling, place it in the freezer.
Step 2: Make the Graham Cracker Crust.
Spray a 9-inch springform pan with baking non-stick spray and line the bottom with parchment paper. Blend graham crackers into fine crumbs using a food processor or blender. Mix the crumbs with sugar and melted butter using a fork until well combined. Press the mixture firmly into the bottom and up the sides of the prepared pan. Use a measuring cup to compact the crust. Freeze the crust while you prepare the cheesecake filling.
Step 3: Prepare the Cheesecake Filling.
Place a metal mixing bowl with the whisk attachment in the freezer for 10 minutes. In a separate bowl, beat cream cheese and granulated sugar on high speed for 2 minutes until smooth and creamy. Add vanilla extract, sour cream, and 2/3 cup of the cooled blueberry sauce. Mix on low until combined. In the chilled bowl, beat the 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 using a rubber spatula. Once partially combined, fold in the remaining whipped cream.
Step 4: Assemble the Cheesecake.
Pour the cheesecake batter into the prepared graham cracker crust. Cover the pan with foil and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set.
Step 5: Add Toppings and Serve.
Once the cheesecake is set, remove the springform pan and parchment paper. Top the cheesecake with the remaining blueberry sauce. For extra blueberries, you can mix in an additional 1/2 cup of fresh blueberries into the sauce. Slice and serve chilled. Enjoy!
How to Serve No-Bake Blueberry Cheesecake
Serve your No-Bake Blueberry Cheesecake chilled, straight from the fridge. It can be garnished with extra blueberries, whipped cream, or a drizzle of blueberry sauce on top. This cheesecake pairs well with a hot cup of coffee or tea.
How to Store No-Bake Blueberry Cheesecake
Store any leftovers of the No-Bake Blueberry Cheesecake in an airtight container in the fridge. It will stay fresh for about 3-5 days. Try to keep the blueberry sauce separate if possible for longer-lasting freshness.
Tips to Make No-Bake Blueberry Cheesecake
- Make sure the cream cheese is at room temperature to avoid lumps in your filling.
- Chilling the mixing bowl for the whipped cream helps achieve stiff peaks.
- Feel free to add other fruits like strawberries or raspberries for a mixed berry cheesecake.
Variations
You can easily vary this recipe by:
- Using different berries like strawberries, raspberries, or even mixed berries.
- Adding lemon zest to the cheesecake for a brighter flavor.
- Swapping the sour cream for Greek yogurt for a tangier taste.
FAQs
Q: Can I use store-bought blueberry sauce?
A: Yes, you can use store-bought blueberry sauce to save time, but homemade sauce adds a fresh touch.
Q: Is it okay to freeze the cheesecake?
A: Yes, you can freeze the cheesecake, but it’s best to eat it fresh. If freezing, wrap it tightly and store it in the freezer for up to a month.
Q: How do I make it gluten-free?
A: Use gluten-free graham crackers to make the crust gluten-free.
Q: Can I make individual servings?
A: Yes, you can make individual servings using small cups or jars for a fun presentation. Just layer the crust and cheesecake mixture separately in each cup.
Q: How long does it take for the cheesecake to set?
A: It usually takes at least 6 hours to set, but overnight is best for optimal firmness.
No-Bake Blueberry Cheesecake
- Total Time: 360 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful no-bake cheesecake combining creamy richness with sweet and tangy blueberries, perfect for warm days and special occasions.
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
- 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 the mixture begins to simmer. Cook for about 5 minutes until thickened, then cool.
- Make the Graham Cracker Crust: Spray a 9-inch springform pan with non-stick spray, and line with parchment. Blend graham crackers into fine crumbs, mix with sugar and melted butter, and press into the pan. Freeze the crust.
- Prepare the Cheesecake Filling: Chill a mixing bowl. Beat cream cheese and granulated sugar until smooth. Add vanilla extract, sour cream, and blueberry sauce; mix. In the chilled bowl, whip heavy cream with powdered sugar until stiff peaks form, then fold into the cream cheese mixture.
- Assemble the Cheesecake: Pour batter into the crust, cover with foil, and refrigerate for at least 6 hours or overnight.
- Add Toppings and Serve: Top with remaining blueberry sauce and serve chilled with extra blueberries, if desired.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Chill mixing bowl for whipped cream to achieve stiff peaks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: no-bake cheesecake, blueberry dessert, easy dessert, summer dessert, cream cheese