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No-Bake Blueberry Cheesecake Recipe

No-Bake Blueberry Cheesecake Recipe
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★★★★★

4.7 from 7 reviews

This No-Bake Blueberry Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust, smooth vanilla-infused cheesecake filling, and a fresh blueberry topping. Perfect for warm days or anytime you want a quick yet elegant treat without turning on the oven. The optional lemon zest and fresh blueberries add bright, refreshing notes that complement the rich cream cheese base.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, chilled
  • Zest of 1 lemon (optional, for brightness)

For the Blueberry Topping:

  • 2 cups fresh or frozen blueberries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch mixed with 2 teaspoons water

For Garnish:

  • Fresh blueberries
  • Whipped cream swirls (optional)

Instructions

  1. Make the Crust: Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust base. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
  2. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy. Add the vanilla extract and lemon zest, mixing gently to incorporate. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture to create a light, fluffy filling. Spread this filling evenly over the chilled crust.
  3. Make the Blueberry Topping: In a saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat for about 5 to 7 minutes until the berries burst, releasing their juices. Stir in the cornstarch and water mixture and continue cooking until the topping thickens. Remove the saucepan from heat and let the blueberry topping cool completely to avoid melting the cheesecake filling.
  4. Assemble the Cheesecake: Once the blueberry topping has cooled, spread it evenly over the cheesecake filling in the springform pan. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is fully set and firm.
  5. Decorate & Serve: Before slicing, garnish the cheesecake with fresh blueberries and optional whipped cream swirls for an elegant presentation. Slice into 12 portions and serve chilled for a refreshing and indulgent dessert experience.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Chilling the crust before adding the filling helps maintain a firm base.
  • Make sure the blueberry topping is completely cooled before spreading to prevent the filling from melting.
  • You can substitute fresh blueberries with frozen ones; thaw and drain excess liquid before cooking.
  • This cheesecake is best served after at least 4 hours of refrigeration but can be stored covered for up to 3 days.
  • For a gluten-free version, use gluten-free graham cracker crumbs.

Nutrition

Keywords: No Bake Cheesecake, Blueberry Cheesecake, Easy Cheesecake Recipe, Summer Desserts, Berry Desserts, No Bake Dessert

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