No Bake Blueberry Cheesecake
Indulge in the creamy decadence of this No Bake Blueberry Cheesecake, a perfect dessert for any occasion that requires no oven time! Featuring a buttery graham cracker crust, a silky cream cheese filling, and a luscious homemade blueberry topping, this cheesecake strikes the perfect balance of rich and refreshing flavors. With its quick 30-minute preparation and no-bake method, it's an effortless treat ideal for summer gatherings, holiday spreads, or weeknight indulgences. Fresh or frozen blueberries are transformed into a glossy topping with a burst of fruity sweetness, while whipped cream folded into the filling ensures a light, airy texture. Serve it chilled for an elegant dessert that showcases simplicity and flavor in every bite.
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Recipe Information
Ingredients
- 200 grams graham crackers
- 90 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 240 milliliters heavy cream, whipped to stiff peaks
- 250 grams blueberries, fresh or frozen
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Prepare the crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly coated.
Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
Add the vanilla extract and mix until combined.
Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling.
Spread the filling evenly over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 6 hours, or preferably overnight, to set.
Prepare the blueberry topping: In a small saucepan, combine the blueberries, lemon juice, sugar to taste (optional, if the blueberries are very tart), and cornstarch mixed with water.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy–approximately 3-5 minutes. Let the topping cool completely.
Once the cheesecake has set, remove it from the springform pan and transfer it to a serving plate.
Spread the cooled blueberry topping evenly over the cheesecake.
Slice and serve chilled. Enjoy your no-bake blueberry cheesecake!
Nutrition Facts
Calories |
4212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.8 g | 406% | |
| Saturated Fat | 176.2 g | 881% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 2279 mg | 99% | |
| Total Carbohydrate | 314.7 g | 114% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 225.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 583 mg | 45% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 981 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
