Discover the epitome of dessert indulgence with our No-Bake Blueberry Cheesecake! This heavenly treat combines velvety smooth cream cheese with a burst of tangy blueberry goodness, all nestled atop a delectable graham cracker crust. Perfect for any occasion, this cheesecake is not only effortless to make but also promises to leave your taste buds dancing with delight.
In our household, the No-Bake Blueberry Cheesecake has become a cherished favorite, especially during warm summer evenings. One particular memory stands out vividly – it was a sweltering day, and my husband was craving something sweet yet refreshing. I decided to whip up this cheesecake, and from the moment he took the first bite, his eyes lit up with joy. Since then, it’s become a staple dessert in our home, loved not only by my husband but also our little family. Each slice carries with it the warmth of shared moments and the sweetness of togetherness.
Why This No-Bake Blueberry Cheesecake Rocks!
- Effortlessly Elegant: Impress your guests with this stunning dessert that requires no baking, yet delivers on taste and presentation.
- Bursting with Flavor: Experience the harmonious blend of creamy cheesecake, zesty blueberry sauce, and buttery graham cracker crust in every heavenly bite.
- Make Ahead Magic: Prepare this cheesecake in advance and let it chill overnight for a hassle-free dessert option that’s ready to serve whenever cravings strike.
- Versatile Delight: Whether it’s a casual family dinner or a special celebration, this cheesecake is the perfect finale to any meal, adding a touch of indulgence to any occasion.
Ingredients:
- For the blueberry sauce:
- 1 tablespoon cornstarch (7g)
- 2 tablespoons water (30ml)
- 2 cups blueberries, fresh or thawed (340g)
- ⅓ cup granulated white sugar (67g)
- ½ cup water (120ml)
- Juice of 1 lemon
- For the crust:
- 2 cups graham cracker crumbs (7oz or 198g)
- ½ cup unsalted butter, melted (113g)
- For the filling:
- 1 cup heavy whipping cream (36% – 39% fat content) (240ml)
- 2 tablespoons granulated sugar (25g)
- 3 cups cream cheese, softened (680g)
- ½ cup granulated sugar (100g)
- 1 teaspoon vanilla extract
Directions:
- Start by preparing the blueberry sauce. In a small bowl, combine the cornstarch and 2 tablespoons of water, stirring until dissolved. Set aside.
- In a heavy-bottomed pan, bring the blueberries, granulated sugar, ½ cup of water, and lemon juice to a simmer over medium-high heat. Cook for approximately 5 minutes until the blueberries break down, and the sauce thickens. Stir constantly.
- Once thickened, stir in the cornstarch mixture and bring the sauce to a boil. Cook for an additional 2-3 minutes until further thickened. Remove from heat and transfer the sauce to a shallow heat-proof bowl. Let it cool uncovered for 30 minutes before chilling in the fridge for 1-2 hours or overnight.
- For the crust, line the bottom and sides of a 9-inch springform pan with parchment paper. In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Press the mixture into the bottom and halfway up the sides of the prepared pan using the base of a flat-bottomed cup. Freeze the crust while preparing the filling.
- In a large mixing bowl, whip the heavy whipping cream and 2 tablespoons of sugar until stiff peaks form. Transfer to the fridge.
- In another large mixing bowl, beat the softened cream cheese, ½ cup of granulated sugar, and vanilla extract until smooth and creamy.
- Fold the chilled blueberry sauce into the cream cheese mixture until well combined.
- Gently fold one-third of the whipped cream into the blueberry mixture, followed by the remaining two-thirds, being careful not to overmix.
- Spread the filling evenly over the prepared crust. Chill the cheesecake in the fridge overnight.
- Serve chilled and enjoy the creamy, fruity goodness of your No-Bake Blueberry Cheesecake!
Notes:
- For a twist, try using different berries for the sauce, such as raspberries or strawberries.
- Ensure the blueberry sauce is adequately chilled and firm before folding into the cream cheese mixture for the best results.
- To achieve clean slices, dip a sharp knife in hot water before slicing the cheesecake.
- Store any leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 1 month.
