Description
A refreshing no-bake blueberry cheesecake with a creamy filling and a sweet blueberry topping.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- For the Cheesecake Filling:
- 16 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped)
- For the Blueberry Topping:
- 2 cups fresh blueberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it down tightly.
- Place the crust in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
- Smooth the top and cover the cheesecake with plastic wrap. Refrigerate for at least 4 hours or until set.
- In a small saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, and cornstarch (if using). Cook for about 5-7 minutes, stirring gently until the blueberries begin to soften and release their juices.
- Remove from heat and let the topping cool to room temperature.
- Once the cheesecake is set, remove it from the refrigerator and carefully release it from the springform pan.
- Spoon the cooled blueberry topping over the cheesecake, spreading it evenly.
- Slice into wedges and serve chilled. Enjoy the refreshing flavors of this delightful dessert!
Notes
- This cheesecake can be made a day in advance.
- Use fresh blueberries for the best flavor.
- Optional: Add a layer of whipped cream on top before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Bake Blueberry Cheesecake Refreshing