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Creamy No-Bake Blueberry Cheesecake

creamy no-bake blueberry cheesecake - featured image
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A simple, refreshing no-bake blueberry cheesecake with a graham cracker crust, perfect for summer gatherings and easy to prepare without an oven.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (75g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons lemon juice
  • 2 cups (300g) fresh blueberries
  • ¼ cup (50g) sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Instructions

  1. Prepare the Graham Cracker Crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to create an even crust. Chill in the fridge for about 10 minutes.
  2. Make the Blueberry Topping: In a small saucepan over medium heat, combine 2 cups blueberries, ¼ cup sugar, and 1 tablespoon lemon juice. Stir occasionally until the blueberries release their juices and the mixture starts bubbling, about 5-7 minutes. Mix cornstarch with cold water, then stir into the blueberry mixture. Cook for another minute until thickened. Remove from heat and let cool completely. Set aside or refrigerate.
  3. Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and ¾ cup sugar together until smooth and creamy, about 3 minutes. Add vanilla extract and lemon juice, mixing until combined.
  4. Whip the Cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
  5. Combine: Gently fold the whipped cream into the cream cheese mixture with a spatula, mixing carefully to keep it light and airy but fully combined.
  6. Assemble: Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, preferably overnight, so it sets properly.
  7. Add the Blueberry Topping: Before serving, spoon the cooled blueberry topping over the cheesecake. Optionally, scatter a few whole blueberries on top for decoration.

Notes

[‘Soften cream cheese well before mixing to avoid lumps.’, ‘Use a chilled bowl and whisk for whipping cream to achieve stiff peaks.’, ‘Press crust firmly and evenly to avoid crumbling.’, ‘Chill cheesecake for at least 4 hours or overnight for best results.’, ‘For a smoother blueberry topping, strain out skins after cooking.’, ‘Fold whipped cream gently to keep filling light and airy.’, ‘Substitute heavy cream with full-fat coconut cream for a dairy-free version.’, ‘Use gluten-free graham cracker crumbs for a gluten-free option.’, ‘Wrap cheesecake tightly if freezing; thaw overnight in fridge before serving.’]

Nutrition

Keywords: no-bake cheesecake, blueberry cheesecake, summer dessert, easy cheesecake, graham cracker crust, creamy cheesecake

Find it online: https://dahliadishes.com/creamy-no-bake-blueberry-cheesecake-recipe-easy-perfect-summer-dessert/