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No Bake Blueberry Cheesecake

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This No Bake Blueberry Cheesecake is the perfect dessert for those who crave a creamy, indulgent treat without the hassle of baking. With a buttery graham cracker crust, a smooth and velvety cheesecake filling, and a fresh blueberry topping, this dessert is both easy to make and absolutely delicious. Perfect for warm summer days, family gatherings, or as a sweet ending to any meal, it’s a crowd-pleaser with minimal effort required. The combination of tangy cream cheese, whipped cream, and a sweet blueberry compote creates a flavor balance that’s truly irresistible!

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 2 cups cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

For the Blueberry Topping:

  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

  • Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Refrigerate for at least 30 minutes to set.
  • Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the heavy cream, powdered sugar, vanilla extract, and lemon juice. Beat until fully combined and smooth. The mixture should be thick and creamy.
  • Assemble the cheesecake: Spoon the cheesecake filling over the chilled graham cracker crust, spreading it into an even layer. Smooth the top with a spatula and refrigerate the cheesecake for at least 4 hours, or overnight, until it’s fully set.
  • Prepare the blueberry topping: In a small saucepan, combine the fresh blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juice, about 5-7 minutes. In a separate bowl, mix the cornstarch with water to form a slurry. Add the slurry to the blueberry mixture and stir until it thickens, about 2-3 minutes. Remove from heat and let it cool to room temperature.
  • Serve: Once the cheesecake is set, remove it from the fridge and top with the cooled blueberry topping. Slice and enjoy!

Notes

  • For a smoother topping, you can mash the blueberries slightly before cooking or use frozen blueberries.
  • If you prefer a firmer cheesecake, add more powdered sugar to the filling, as this helps with setting.
  • This cheesecake can be made a day in advance, and the flavors will improve after chilling overnight.
  • You can substitute the blueberry topping with other fresh fruits like strawberries, raspberries, or mixed berries.

Keywords: No Bake Blueberry Cheesecake, Easy Cheesecake, No Bake Dessert, Blueberry Cheesecake, Summer Dessert, Quick Cheesecake Recipe, No Bake Blueberry Dessert

Find it online: https://inqelab.com/no-bake-blueberry-cheesecake/