No-Bake Blueberry Cheesecake

ByThe Recipe Cravings

Ingredients

For the Crust

  • 1½ cups (150 g) graham cracker crumbs
  • 6 tbsp (85 g) unsalted butter, melted
  • 2 tbsp granulated sugar

For the Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 1 cup (240 ml) cold heavy whipping cream
  • ¾ cup (90 g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice

For the Blueberry Topping

  • 2 cups (300 g) fresh or frozen blueberries
  • ⅓ cup (65 g) granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions

Step 1: Make the Crust

  1. Combine the graham cracker crumbs, melted butter, and sugar.
  2. Mix until the crumbs resemble wet sand.
  3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
  4. Refrigerate while preparing the filling.

Step 2: Make the Filling

  1. Beat the softened cream cheese until smooth.
  2. Add the powdered sugar, vanilla extract, and lemon juice. Mix until fully combined.
  3. In another bowl, whip the cold heavy cream to stiff peaks.
  4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 3: Assemble

  1. Spread the filling evenly over the chilled crust.
  2. Smooth the top with a spatula.
  3. Refrigerate for at least 6 hours, preferably overnight.

Step 4: Make the Blueberry Topping

  1. Combine the blueberries, sugar, and lemon juice in a saucepan.
  2. Cook over medium heat for 4–5 minutes.
  3. Mix the cornstarch with the water to make a slurry.
  4. Stir it into the blueberries and cook for another 1–2 minutes until thickened.
  5. Let the topping cool completely.

Step 5: Finish

  1. Spoon the cooled blueberry topping over the chilled cheesecake.
  2. Slice and serve cold.

Prep Time: 25 minutes
Chilling Time: 6 hours (or overnight)
Servings: 8–10

Similar Posts