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No-Bake Blueberry Cheesecake Recipe

No-Bake Blueberry Cheesecake Recipe
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★★★★★

4.7 from 8 reviews

This No-Bake Blueberry Cheesecake is a creamy and refreshing dessert perfect for summer or any special occasion. It features a buttery graham cracker crust, a light and airy cream cheese filling enhanced with fresh lemon zest, and layers of luscious blueberry jam. Topped with fresh blueberries and a drizzle of blueberry compote, this cheesecake requires no oven time and sets beautifully in the fridge, making it an easy yet elegant treat to enjoy.

Ingredients

Scale

Crust

  • 200 g graham cracker crumbs
  • 80 g unsalted butter, melted

Filling

  • 500 g cream cheese, softened
  • 150 g powdered sugar
  • 250 ml heavy whipping cream, whipped to stiff peaks
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon

Fruit Layer & Topping

  • 200 g fresh blueberries (plus extra for garnish)
  • 100 g blueberry jam or compote

Instructions

  1. Prepare the crust: Combine graham cracker crumbs and melted butter in a bowl until evenly mixed. Press the mixture firmly and evenly into the base of a 9-inch springform pan to form the crust. Place in the refrigerator to chill for 15 minutes, allowing it to set.
  2. Make the cream filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Carefully fold in the whipped heavy cream to create a light and airy texture. Stir in the lemon zest for a fresh, zesty note.
  3. Assemble the cheesecake: Spoon half of the cream cheese mixture onto the chilled crust and spread it evenly. Layer the blueberry jam over this cream layer. Follow by spreading the remaining cream mixture on top and smooth the surface with a spatula for a neat finish.
  4. Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 to 6 hours, preferably overnight, so that it sets firmly and the flavors meld beautifully.
  5. Garnish and serve: Before serving, decorate the cheesecake with fresh blueberries on top and drizzle with additional blueberry compote for an appealing presentation and an extra burst of blueberry flavor.

Notes

  • Use full-fat cream cheese and heavy cream for the creamiest texture.
  • Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
  • For easier removal, run a warm knife around the springform pan edge before releasing.
  • Fresh lemon zest adds a bright contrast to the sweetness; do not omit.
  • If blueberry jam is too thick, warm slightly to make spreading easier.
  • Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
  • This cheesecake is naturally gluten-free if using gluten-free graham crackers.

Nutrition

Keywords: blueberry cheesecake, no bake cheesecake, berry dessert, easy cheesecake, homemade dessert, summer dessert, creamy cheesecake, blueberry jam, no bake dessert, fruity dessert

Find it online: https://maicook.com/no-bake-blueberry-cheesecake-recipe-2/