This Easy No Bake Blueberry Cheesecake is a delightful and refreshing dessert, perfect for summer gatherings or a sweet treat any time of the year. It’s simple to prepare and bursting with fresh blueberry flavor.
Ingredients
For the Crust:
- 150 g graham cracker crumbs (from 14 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter, melted
For the Cheesecake Filling:
- 450 g cream cheese (2, 8-oz blocks), room temperature
- 130 g granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp lemon juice, freshly squeezed
- 240 ml heavy whipping cream
- 1 recipe blueberry topping (below), to serve
For Blueberry Topping:
- 80 ml water (for fresh berries, use 1/4 cup for frozen berries)
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp granulated sugar
- 1 Tbsp cornstarch
- 600 g fresh or frozen blueberries (16-18 oz)
Instructions
How to Make Blueberry Topping:
- In a medium saucepan, combine water, lemon juice, sugar, and cornstarch. Stir with a spatula until the cornstarch is dissolved.
- Set over medium heat and continue stirring until the mixture starts to thicken, about 1 minute.
- Add blueberries and bring to a boil, stirring occasionally and gently as they cook. Cook until the berries release some of their juice and the mixture turns syrupy, about 5 to 6 minutes.
- Remove from heat and set aside to cool to room temperature.
How to Make No-Bake Cheesecake:
- In the bowl of a food processor, coarsely break up graham crackers and pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter, and stir to evenly moisten crumbs.
- Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan, going 1/2″ up the sides. Freeze for 15 minutes or refrigerate for 30 minutes for the crumbs to set.
- In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
- Wash the mixer attachments and then, in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.
- Using a spatula, fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.
- Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top.
- Pour the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top. Cover and refrigerate for 6 hours or overnight to fully set.
- To serve, top individual slices of cheesecake with the remaining blueberry sauce.
Notes
- Freezing Tip: To freeze, wrap the cheesecake in several layers of plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.
Nutrition Per Serving
- Calories: 349 kcal
- Carbs: 29 g
- Protein: 4 g
- Fat: 25 g
Why You’ll Love This Recipe
This No Bake Blueberry Cheesecake is the perfect summer dessert, combining a creamy and luscious filling with the fresh, sweet-tart flavor of blueberries. It’s easy to make, requires no baking, and is a guaranteed crowd-pleaser.
Stay Connected and Share the Love!
Did you try this recipe? I’d love to hear your feedback! Leave a comment below and share your thoughts. If you enjoyed this recipe, please consider sharing it with your friends and family on social media. Your support helps me create more delicious recipes for you!
