If you’re looking for a dessert that’s easy to make and incredibly satisfying, you’ve found it with this No-Bake Blueberry Cheesecake. This delightful treat combines a rich and creamy filling with a buttery crust, making it the perfect summer dessert or a sweet ending to any meal.
This No-Bake Blueberry Cheesecake is not just about looks; it’s a luscious experience. The sweet, tangy blueberry topping complements the smooth, rich cheesecake like a match made in dessert heaven. It’s a dish that will have your friends and family asking for seconds.
No need for an oven with this recipe, which means you can whip it up even on the hottest days. Plus, it’s a fantastic way to showcase fresh blueberries when they’re in season.
Indulge in This No-Bake Blueberry Cheesecake
This no-bake cheesecake features a velvety filling made from cream cheese and whipped cream, resting atop a crunchy graham cracker crust. It’s topped with a vibrant blueberry compote that adds a burst of flavor to every bite.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Chill in the refrigerator while you prepare the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.
- Prepare the Blueberry Topping: In a saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat until the blueberries start to break down and the mixture thickens slightly (about 5-7 minutes). Let cool.
- Serve: Once the cheesecake is set, remove it from the springform pan. Top with the blueberry compote before slicing. Enjoy your refreshing No-Bake Blueberry Cheesecake!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
