Blueberry Cheesecake Recipe
This no-bake blueberry cheesecake offers a luscious and creamy dessert experience, combining rich cream cheese filling with a sweet and tangy homemade blueberry sauce. Perfect for warm days or when you want an easy yet elegant treat without using the oven.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 22 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-bake, stovetop sauce preparation
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Blueberry Sauce
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the Blueberry Sauce: In a medium saucepan, combine the blueberries, granulated sugar, cornstarch, water, and lemon juice. Stir the mixture over medium heat and cook until the blueberries break down and the sauce thickens, about 5 to 7 minutes. Remove from heat and let it cool to room temperature.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the heavy whipping cream, powdered sugar, and vanilla extract, then continue beating until the mixture forms soft peaks and is well combined.
- Assemble the Cheesecake: Spoon the cheesecake filling into individual serving glasses or a large serving dish. Drizzle or swirl the cooled blueberry sauce on top. For an attractive look, gently swirl the sauce into the cheesecake filling with a toothpick or knife.
- Chill and Serve: Refrigerate the assembled cheesecake for at least 2 hours or until set. Serve chilled and enjoy the creamy, fruity dessert.
Notes
- Use fresh or frozen blueberries based on availability; frozen blueberries work just as well after cooking.
- Ensure the cream cheese is fully softened for a smoother filling texture.
- Chilling time can be extended up to 4 hours for firmer texture.
- For a lower-fat option, substitute heavy cream with whipped coconut cream (vegan adaptation).
- The sauce can be made a day ahead and refrigerated to save time.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: blueberry cheesecake, no bake cheesecake, blueberry sauce, creamy dessert, easy cheesecake recipe, summer dessert
Find it online: https://maicook.com/blueberry-cheesecake-recipe/