Description
This No-Bake Blueberry Cheesecake is a rich, creamy dessert with a sweet graham cracker crust and a luscious blueberry topping. The cheesecake is made with a smooth cream cheese filling, whipped cream, and a burst of fresh blueberry flavor. It’s a refreshing and easy dessert, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to set while preparing 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 fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.
- In a small saucepan over medium heat, combine the fresh blueberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes until the blueberries begin to burst and the mixture thickens slightly.
- Remove the blueberry mixture from heat and allow it to cool slightly before pouring it over the cheesecake layer.
- Refrigerate the cheesecake for at least 4 hours or until set.
- Once set, carefully remove the sides of the springform pan and slice to serve.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth mixture.
- Refrigerate the cheesecake for at least 4 hours or overnight for best results.
- The blueberry topping can be made in advance and stored in the refrigerator for up to 2 days.
- For a firmer cheesecake, you can refrigerate it for up to 6 hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg