Indulge in the creamy goodness of this No-Bake Blueberry Cheesecake, a dessert that combines the rich, velvety texture of cheesecake with the tangy sweetness of fresh blueberries. Perfect for any occasion, whether it’s a family gathering or a special celebration, this easy-to-make cheesecake requires no oven, making it the ideal choice for a stress-free dessert. With a buttery graham cracker crust, smooth cream cheese filling, and a luscious blueberry topping, this dessert is sure to impress your guests.
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- For the filling:
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- For the blueberry topping:
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 2 tbsp water
- 1 tsp lemon juice
Instructions:
- Start by preparing the crust. In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form a uniform crust. Use the back of a spoon or your fingers to compact the crumbs tightly. Place the pan in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form. Set it aside.
- In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and lemon juice, beating until the mixture is well combined.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Be careful not to deflate the whipped cream.
- Pour the creamy filling over the chilled graham cracker crust in the springform pan. Use a spatula to smooth the top evenly.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the filling to set properly.
- While the cheesecake is chilling, prepare the blueberry topping. In a small saucepan, combine the fresh blueberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and the mixture thickens to a syrupy consistency. This should take about 5-7 minutes.
- Remove the blueberry topping from the heat and let it cool to room temperature. Once it’s cooled, pour the topping evenly over the cheesecake.
- Return the cheesecake to the refrigerator for an additional hour to set the blueberry topping.
- When ready to serve, carefully remove the cheesecake from the springform pan and place it on a serving platter. Slice and enjoy the sweet, creamy, and fruity indulgence.
This No-Bake Blueberry Cheesecake is a simple yet sophisticated dessert that requires minimal effort and delivers maximum flavor. The fresh blueberry topping beautifully complements the creamy texture of the cheesecake filling, making it a dessert everyone will adore. Perfect for any gathering, it’s an ideal way to satisfy your sweet tooth without turning on the oven.